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Easy Chicken Enchilada Casserole

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“You can use cooked turkey in place of chicken, this recipe can be doubled and baked in a larger casserole, also 3 large corn tortillas can be used in place of 6 small.”

Ingredients Nutrition

  • 6 cups cooked chicken, cut into bite-size pieces
  • 6 corn tortillas (use the small ones for this)
  • 1 large onion, chopped
  • 1 -2 tablespoon fresh minced garlic
  • 3 -4 tablespoons oil
  • 1 (4 ounce) can green chilies, chopped
  • 1 (10 ounce) can cream of mushroom soup (undiluted)
  • 14 cup grated parmesan cheese
  • 2 teaspoons louisianna hot sauce (or to taste)
  • 2 14 cups grated cheddar cheese, divided
  • 2 14 cups grated mozzarella cheese, divided
  • 1 12 cups salsa


  1. Set oven to 325 degrees.
  2. Grease a 1-1/2 quart casserole dish.
  3. Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
  4. Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
  5. Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
  6. Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
  7. Line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
  8. Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
  9. Repeat the layers (ending up with the soup/cheese mixture on top).
  10. Bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
  11. Let stand for 10 minutes before serving.

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