Casseroles, Mexican - Spanish, Poultry

Chicken Enchalada Casserole

  • 3-4 Boneless, skinless chicken breasts
  • 1 can Cream of mushroom soup, undiluted
  • 1 can Fiesta nacho cheese soup, undiluted
  • 1 can Enchalada sauce
  • 1 cup Salsa
  • 1 package Flour tortillas
  • 3-4 cups Shredded chedder cheese

    • Cook chicken and shred. Shred tortillasinto 1/2 inch strips. Combine soups, sauce, and salsa together. In large greased casserole dish, layer tortillas, chicken, sauce, and cheese. Repeat layers. Bake 350 for 45 minutes to 1 hour.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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