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I’m Hungry: Chicken Enchilada Casserole

For those of you who were lucky enough to spend your spring break in Mexico, and those of us who wish we could have…make it a Mexican night and try this yummy and very mild dish that will have even smallest family members shouting Ole.


1 large onion finely chopped

1 tbsp oil

4 cups diced cooked chicken

4oz can green chilies (in the Mexican section of the grocery store)

10oz can cream of chicken soup

2 cups grated cheddar cheese

2 cups grated monterey jack cheese

2 cups salsa

tortillas (12-14 small or 8-10 large)



1.     Preheat oven to 325 degrees

2.     In a large skillet, sauté onion in oil until tender.

3.     Add diced chicken, chilies, soup and half of each of the cheeses.  Stir to combine.  Cook over medium-low heat until cheese melts, stirring frequently.

4.     Divide mixture evenly among tortillas.  Fold in sides and roll tortilla closed.

5.     Lay seam-side down in a lightly greased 9×13 casserole dish.   Continue with half of the tortillas.

6.     Spread 1 cup of salsa over bottom layer.

7.     Fill and place remaining tortilla rolls on top.

8.     Cover with remaining salsa and top with remaining cheeses.

9.     Bake 30 – 40 mins.  Let stand 5 mins before serving.

For some added fun, fire up some Mexican inspired tunes to set the mood while you’re cooking and eating!

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