Mexican Chicken Enchilada Casserole

chicken enchilada casserole
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(4.3 / 5)

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16 people rated this recipe

  • Servings : 5 to 6
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


This is an easy variation of a Mexican chicken enchilada casserole.

It is one of those Campbell soup recipes we all love because they are not only quick and easy to make, they are also fabulous.

Chicken Enchilada Casserole


  • 4 boneless skinless chicken breast halves
  • 1 - 10 ounce can condensed cream of mushroom soup
  • 1 - 10 ounce can condensed cream of chicken soup
  • 1 small can corn niblets
  • 1 - 10 ounce can diced tomatoes with green chilies, mild or hot
  • 10 flour tortillas
  • 2 cups shredded cheddar cheese


Step 1

Boil chicken until cooked through. Drain and cool. When cool enough to handle, tear the chicken apart.

Step 2

Preheat oven to 375°F.

Step 3

In a large bowl combine the chicken, both soups, and tomatoes. Mix well.

Step 4

Cut the tortillas into fourths. In a large 9"x13" baking dish layer tortillas, then chicken mixture and cheese. Repeat another layer or two, until chicken mixture and cheese are gone, making sure the top layer is cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.

Step 5

Great served with sour cream and salsa.


  • Add more color with sliced black olives.
  • You can also add 1 can of refried beans. Spread the beans over each tortilla layer, then layer the other ingredients.

Make It Healthier

Use whole grain tortillas, either wheat or corn, to make this recipe healthier.

You can also add more vegetables to create a healthy casserole recipe: Add sauteed mushrooms, chopped multi-colored peppers, even chopped tomatoes.

This easy casserole recipe comes together in minutes.

If you have leftover chicken (or turkey), here’s a great way to use it up. You can also cook the chicken breasts ahead and put it all together when you need it.

Everyone loves chicken casseroles and this is an easy dinner recipe that can be made up and in the oven in just minutes.

Top it with some sour cream and our black bean salsa. Fabulous!

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Try a wonderful cornbread with roasted red peppers with our chicken enchilada casserole.

chicken enchilada casserole

Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on

    Loved the Chicken Enchilada Casserole!

    by Johanna R
    (Brampton, Ont )

    My family absolutely loved it! I did however make my own tortillas instead of the store bought ones, which automatically make it delicious. I also cooked the chicken in butter and added a verry generous teaspoon of chilli powder, cumin, paprika, garlic powder, onion powder and s+p as well as a dash of allspice. Also the torillas were given a generous layer of refried beans with green chiles.


    Love this Recipe!!!!

    Love this recipe!!!! Really good when adding extras like chopped onions!!!


    Chicken enchilada casserole

    Ahhh it’s alright, I’d give it a 3. It was cheap, and did fill us but it wasn’t as good as I was expecting.


    The Chicken Enchilada Recipe

    by Margo S

    LOVE your website. Happy to have found it. Made this recipe this week, pretty good! Next time I am going to use just Cream of Chicken soup and substitute the chopped canned tomatoes for 10 oz of a medium salsa.

    Thanks for your help in sorting out meals during the work week!

    From Karen:
    You are quite welcome Margo.


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