Recipe Detail

Chicken Enchilada Casserole

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Number of Servings:


  1. 1 cups - shredded cheese
  2. 1 teaspoons - oregano
  3. 4 pieces - bonless skinless chicken breasts or slow cooked and shredded
  4. 16 ounces - cream of chicken soup or use the Homemade Cream of Chicken Soup recipe found in this cookbook.
  5. 3/4 cups - milk
  6. 2 teaspoons - taco seasoning
  7. 2 teaspoons - garlic powder
  8. 2 teaspoons - cumin
  9. 1 whole - red bell pepper diced
  10. 1 whole - yellow bell pepper diced
  11. 1 whole - orange bell pepper diced
  12. 1 bags - tortilla chips or make Corn Torillas recipe found on this site


1. Pre-heat oven to 350 degrees. Lightly grease 13X9 baking dish with cooking spray and set aside.
2. Combine chicken with cream of chicken soup in sauce pan over medium-low heat.
2. Add milk, taco seasoning, garlic powder and cumin into sauce pan and stir together.
2. Combine the diced peppers into a bowl and toss together.
3. In baking dish layer the bottom of the with tortilla chips.
4. Layer the chips with half the chicken mixture.
5. Layer half the bell peppers on top of the chicken.
6. Layer 3/4 remaining cheese on top of the peppers.
7. Crumble remaining chips and layer on top the cheese
8. Layer remains peppers on top the cheese.
9. Layer remaining cheese.
10. Sprinkle oregano across top.
11. Bake uncovered for 25 minutes or until cheese is bubbly.


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