Chicken Enchilada
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Cook Time: 45 minutes

Yield: 10


  • 3 12oz. cans of white chicken meat
  • 1 onion
  • 1 cup water
  • 9 11-inch flour tortillas
  • 2 tsp Seasoned salt
  • 1 10oz. can tomato soup
  • 2 10oz. cans of enchilada sauce
  • 1 lb shredded cheddar or mozzarella cheese
  • 1 lb frozen or canned corn
  • 1/2 small can sliced or crumbled black olives
  • Extras: green onions, tomatoes, olives, sour cream, whatever you like


  1. Place chicken and liquid from cans into dutch oven. Break up chicken with a fork.
  2. Add salt, condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce.
  3. Simmer and stir at 300 degrees for 15 minutes to heat thoroughly.
  4. Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven.
  5. Sprinkle a layer of cheese over mixture remaining in dutch oven.
  6. Lay two tortillas on cheese.
  7. Add sauce, cheese and tortillas in three layers: ending with sauce and cheese.
  8. Put lid on dutch oven and Bake at 275 degrees for 30 minutes.

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