Chicken Enchilada Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 320.2
  • Total Fat: 16.9 g
  • Cholesterol: 42.7 mg
  • Sodium: 1,050.0 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 12.7 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    1.5 lbs chicken breasts
    2 cans mild Rotel
    1 pkg Low sodium taco seasoning

    1 can Crm of Mushroom soup (reg)
    1 can Crm of Chicken soup (reg)
    1 4 oz can diced green chilies
    1 cup chicken broth
    2 packages 6" soft corn tortillas
    4 cups sharp cheddar cheese


Place chicken breasts into crockpot and cover with rotel and taco seasoning. Cook on low for 6 hours or until chicken easily shreds with a spoon.

Mix soups in with chicken mixture. In a 9x13 pan tear 1/3 of the tortillas and place into a layer on the bottom of the pan. Next place 1/3 of the chicken mixture and 1 1/3 cups of cheese. Repeat for 2 more layers. Refridgerate overnight or can be frozen for a future date. (you can bake the same day, but tastes better if it has set for a day) Bake for 1 hour at 350.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user THEPRECIOUSPEA.

Rate This Recipe