Easy Chicken Enchilada Casserole

chicken 4This is a quick and easy recipe to use with that chicken you thawed out and have no idea what to do with it!


  • 3/4 Thick and chunky Salsa, add more to taste
  • 2 cups chopped, cooked chicken (small pieces not huge chunks)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 pound Velveeta mild Mexican cheese (we have also used regular and it turned out fine)
  • 6 inch Corn Tortillas,  cut in half
  • 1 cup Shredded cheddar cheese

1. Preheat oven to 350º.

2. Cook chicken in skillet and at the same time, place cheese and soup in a sauce pan to melt.

chicken 2

3. After Cheese mix is melted (no lumps) add chicken.

4. In an 8×8 square cooking dish, line with halved tortillas on the bottom.

totillas5. Spread about 1 cup of the chicken mix on top of the corn tortillas. Then add spoonfuls of salsa on top.

chicken 16. Continue to layer the pan until you are out of mixture.

chicken 37. The last layer should be topped with salsa and shredded cheese only.

8. Bake 30-35 minutes or until heated through. Serve Chicken Enchilada Casserole with remaining salsa, sour cream, jalapenos or whatever your heart desires. 🙂

chicken 4

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