Amazing Chicken Enchilada Casserole



  1. 2 can Chunk White Chicken in Water (12.5 oz cans, drained)
  2. 1 can RoTel Mexican Lime & Cilantro (10 oz can)
  3. 1 can Cream of Chicken & Mushroom Soup (10 3/4 oz can)
  4. 1 can Cream of Chicken Soup (10 3/4 oz can)
  5. 18 small Corn Tortillas
  6. 8 oz Cheddar Cheese (Triple Cheddar, Finely Shredded)


  1. Preheat oven to 375F.
  2. Spray a 9 x 12 glass casserole dish with non-stick cooking spray and set aside.
  3. Use a fork to break apart the chunks of chicken.
  4. Mix together the chicken, RoTel, & both cans of soup.
  5. The liquid in the can of RoTel will be just enough to thin out the chicken mixture to make it easily spreadable.
  6. Spread 1/3 of the chicken mixture in the bottom of the pan.
  7. Place 9 tortillas in pan to completely cover the chicken mixture.
  8. You should have 6 full tortillas that slightly overlap and cover from end to end and side to side.
  9. Break 3 tortillas in half, and use these with the flat edges toward the outside to cover the open areas.
  10. You should have 2 on either long edge and 1 on either short edge.
  11. Spread 1/3 of the chicken mixture covering the tortillas, top with 9 more tortillas (just like before), and spread the last 1/3 of the chicken mixture on top of the 2nd layer of tortillas.
  12. Spread the shredded cheese over the top, covering all of the chicken mixture.
  13. Bake for 30 minutes.
  14. Top with taco sauce and sour cream (if desired).