Cheesy Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 368.8
  • Total Fat: 10.8 g
  • Cholesterol: 21.9 mg
  • Sodium: 1,873.0 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 11.4 g
  • Protein: 17.2 g

View full nutritional breakdown of Cheesy Chicken Enchilada Casserole calories by ingredient
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Number of Servings: 8


    8 chicken tenderloins, poached in water (or chicken stock), shredded
    Reserved Poaching Liquid
    1 cup sliced button mushrooms
    1 cup chopped onion
    1 cup chopped bell pepper
    1 can Peeled and Diced Green Chiles, drained
    1 can Great Value Chili Ready Tomatoes
    1 can Campbell's Southwest Style Pepper Jack Soup
    1 package Old El Paso Taco Seasoning mix (40% less sodium
    1 package 10 Mission Multi-grain Flour Tortillas (10)
    1 package Kroger Garden Blend Mexican Style Vegetables (Frozen)
    1/2 cup Great Value Shredded 4-Cheese Mexican Blend


Remove chicken from poaching liquid and set aside to cool and shred. Add mushrooms, onion, and bell pepper to poaching liquid and simmer, 10-15 minutes, or until vegetables are soft.
In a medium sized bowl, mix together Tomatoes, Chiles, Soup, Taco Seasoning, and (once simmered) onions, peppers, and mushrooms (after draining). Break tortillas in half. Spray 9x13" baking dish with cooking spray and line the bottom with half tortillas, overlapping slightly so that the bottom is covered. Spoon 1/2 of soup mixture over the tortillas, spreading in a think layer across the entire pan. Sprinkle chicken over the soup mixture, reserving half. Sprinkle half of the frozen Mexican vegetable over chicken. Make another layer of the tortillas over the chicken & vegetables. Repeat the layers, ending with a third layer of tortillas. Sprinkle with shredded cheese. Bake at 350 for 45 minutes to an hour.

Number of Servings: 8

Recipe submitted by SparkPeople user PWHATLEY.

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