Go Back

Chicken Enchilada Casserole Recipe


  • 3 pounds chicken, white or dark meat
  • 6 tortillas, cut into bite sized pieces
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 small can ortega diced chiles (chop pieces even smaller)
  • 1 can sliced black olives
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream


  1. Cook chicken and then cut into bite sized pieces.

  2. Mix the two cans of soup in a bowl.

  3. Add the olive and sour cream.

  4. In a casserole dish arrange the ingredients in the following order: 

    -soup mixture



    -chile pieces


  5. Repeat layering one more time.

  6. Top with a bit of the soup mix and cheese.

  7. Bake for 20-30 minutes at 350 degrees.