Chicken Enchilada Casserole Recipe

Just the right kind of spicy. The double recipe was quickly consumed at the annual Independence Day potluck. I was surprised how many kids scarfed it up!

Chicken Enchilada Casserole Recipe

How To Make Chicken Enchilada Casserole

Chicken enchilada casserole recipe in stacked layers

Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins


  • 3 chicken breasts, cooked and shredded
  • 1 can cream of chicken soup
  • ½ lb Velveeta cheese
  • 2 cans rotelle diced tomatoes & green chiles
  • 2 tbsp jalapenos, chopped
  • 2 tbsp cilantro, freshly chopped
  • 6 tbsp onion, chopped
  • white corn tortilla chips, crushed


  1. Preheat oven to 350 degrees F.

  2. In separate bowl, mix soup, Rotelle, jalapenos, cilantro and onions.
  3. In casserole dish, layer bottom with wedges of tortillas.
  4. Use half of the chicken and spread over tortillas.
  5. Pour half cilantro mixture over chicken.
  6. Use half Velveeta cheese in squares to evenly cover dish.
  7. Repeat entire process.
  8. Cover dish with aluminum foil and place in oven for 30 minutes.
  9. Within the last 10 minutes. uncover and sprinkle with tortilla chips (use as much as you want) and return to oven for remainder of time needed.


  • Sugar: 6g
  • :
  • Calcium: 209mg
  • Calories: 218kcal
  • Carbohydrates: 12g
  • Cholesterol: 69mg
  • Fat: 8g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 668mg
  • Protein: 25g
  • Saturated Fat: 3g
  • Sodium: 828mg
  • Vitamin A: 783IU
  • Vitamin C: 17mg
Nutrition Disclaimer
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