Beef and Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 418.2
  • Total Fat: 20.0 g
  • Cholesterol: 78.1 mg
  • Sodium: 1,273.3 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 29.4 g

View full nutritional breakdown of Beef and Chicken Enchilada Casserole calories by ingredient
Submitted by:


This started as a chicken enchilada casserole that I modified for my taste. This started as a chicken enchilada casserole that I modified for my taste.
Number of Servings: 15


    1 lb. Ground Venison (or beef)
    1 packet Taco Seasoning
    1 14 oz bag of tortilla chips
    2 10 oz cans chicken chunks (1 can drained)
    2 cans Rotel (1 can drained)
    2 cans Cream of Chicken Soup
    1 5 oz can Evaporated Milk
    2-4 cups Shredded Mexican Cheese Blend - depending on taste
    1 can Refried beans


Since I modified it for me, it can definitely be modified to your own taste by removing or adding ingredients.


Brown ground venison. Add taco seasoning per packet instructions. Set aside.

In a large bowl, mix chicken chunks, Rotel, Cream of Chicken Soup, and evaporated milk.

Open chip bag. Hold end closed and crush chips into small pieces.
1.Pour 1/2 of chips into large casserole.
2.Spread 1/2 of chicken mixture on the chips.
3.Put 1/2 of the venison on chicken mixture - will not cover completely.
4-Sprinkle on 1/2 of the cheese.
Repeat 1-3 with remaining chips,chicken, and venison.
Spread on refried beans.
Sprinkle on remaining cheese.
Bake at 350 for 20-25 minutes. Let cool about 5-10 minutes.

Serving Size: makes 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user JSTAR87.

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