Chicken Gravy Enchilada Casserole


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A casserole using leftover chicken and gravy. You can also use turkey. Serve with salsa, shredded lettuce, sour cream and black olives if desired.

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  • 4 C. diced skinless, boneless chicken breast meat
  • 4 C. chicken gravy
  • 1 C. water
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 7 oz. can diced green chilies
  • 1 tsp. garlic salt
  • Salt and pepper to taste
  • 12 6 inch corn tortillas
  • 2 C. shredded Cheddar cheese

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In a large skillet combine chicken, gravy, water, onion, celery, chili peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1-2 hours. Preheat oven to 350 degrees. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30-40 minutes or until cheese is melted and bubbly.

Yield: 8 servings

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