Chicken Enchilada Casserole

Recipe Ingredients

2 (50 ounce) cans Campbell's Condensed Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1 (50 ounce) can Campbell's Condensed Tomato Soup
7 pounds stewed tomatoes
9 pounds chicken, cooked, diced
6 pounds 1% fat cottage cheese
3 pounds 8 ounces Cheddar cheese, shredded
1 pound canned green chiles, drained and chopped
144 (6-inch) corn tortillas


Mix 1 can mushroom soup, tomato soup and tomatoes. Mix remaining mushroom soup, chicken, cottage cheese, 2 quarts cheddar cheese and chiles.

In each of 4 baking pans (12 x 20 x 2 inches) spread 2 cups tomato soup mixture. Top with 12 tortillas and 1 1/2 quarts chicken mixture. Repeat layers. Top with remaining 12 tortillas and 2 cups tomato soup mixture. Sprinkle with 1 1/2 cups Cheddar cheese. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds, about 40 minutes. Let stand 15 minutes. Hold at 140 degrees F or higher.

Cut each pan into 25 portions. Portion 1 piece each.

Serves 100.

>> Cooking for a Crowd Recipes


Maricopa, Arizona

Never closed!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. You will find everything from regional American favorites to recipes from around the world.