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Enchilada Casserole

Cook Time1 hour
Course: Main Course
Cuisine: American


  • 2-3 lbs chicken
  • 2 cans cream of mushroom soup
  • 1 jar salsa about 16 ounces.
  • 1 lb grated cheddar
  • 1 cup sour cream
  • 1 can sliced olives 2-3 ounces.
  • 1 bag Doritos Nacho or Cool Ranch, full size bag.


The Easy Way

  • Cook the chicken. I use the pressure cooker. 8-10 minutes on high (10-12 if frozen), with 5 minutes natural release. Then tear apart the chicken into pieces smaller than a bite. I use two forks to pull it apart while it's still hot.
  • Mix the chicken, soup, salsa, ¾ of the cheese, sour cream, and olives in a bowl. Then transfer to a casserole dish

The Annoying Way

  • Place the raw chicken in a casserole dish
  • Mix the soup, salsa, ¾ of the cheese, sour cream, and olives and pour it over the chicken.

Either Way

  • Cook the casserole at 375 °F for an hour.
    If you used The Easy Way, you can shrink this down to half an hour.
  • Remove the casserole from the oven.
    If you used The Annoying Way, it's time to remove the chicken from the dish and shred it. The advantage of this way is the sauce getting all absorbed into the chicken.
  • Place Doritos across the top of the casserole, then spread the remainder of the cheese on top of that.
  • Cook for another 15 minutes
  • Let it cool for 5 minutes, and serve.


  • I really like this stuff as leftovers. I use it as more of a dip, and scoop up big piles of reheated casserole with chips and eat it that way. A caution though: the chips get soggy on reheating. To avoid this unpleasantness, I only cover half the casserole with chips and cheese when I do the initial cooking.
  • You can reheat a single serving in the microwave on high for 1-2 minutes. If you have a lot left, you can put it back in the oven at 375 °F  for 15 minutes. Heat longer if that doesn't warm it enough. 
  • We typically use El Paso picante sauce, because my child fears change. But I really love On The Border salsa in this recipe, it has a fantastic flavor.
  • Pre-shredded cheese has that stuff to keep it from sticking, so a lot of peeps are against using it. But you know what? I don't notice it on this recipe. Like, at all. Go ahead and get that pre-shredded "Mexican style" or whatever. It's a casserole man, not 5-star Michelin rated restaurant faire. The instructions for casseroles is "Put two cans of something in a dish. There, you cooked."
  • My kids don't eat olives, so they get left out at our house, which makes me sad. But it doesn't hurt the final project too bad, if you have similar fussiness at your home.
  • Nacho Cheese Doritos is the go to flavor for this recipe, but Cool Ranch also works very well. You can do plain tortilla chips if you're on a budget and it will turn out just fine.

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