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Chicken Enchilada Casserole Recipe

Chicken Enchilada Casserole Recipe

This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra “oomph,” sprinkle some seeded, fresh chopped jalapenos and cilantro on top. —Amy Johnson, New Braunfels, Texas
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:6 servings


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon butter
  • 3 cups shredded cooked chicken breast
  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup all-purpose flour
  • 1-1/2 to 2 teaspoons ground coriander
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
  • 12 corn tortillas (6 inches), warmed


  • 1. In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
  • 2. In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
  • 3. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

2 each: 383 calories, 12g fat (6g saturated fat), 82mg cholesterol, 710mg sodium, 37g carbohydrate (5g sugars, 5g fiber), 33g protein Diabetic Exchanges:2 starch, 4 lean meat, 1 fat

Reviews for Chicken Enchilada Casserole

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Reviewed Sep. 7, 2014

"Not too spicy for those with sensitive taste."

Reviewed Feb. 20, 2014

"I made the following adjustments as well. I sauted my green pepper and onion in a smidge of olive oil and used 2 T butter as the roux base for the sauce mixed with 2 T flour instead of the 1/4 cup flour. Then I used half milk ( 2%) and half stock for the liquid to make the sauce a bit more creamy and smooth. I also used smoked cumin instead of coriander. Cut the sour cream to 1/2 to 3/4 of a cup too since I had a smooth base to start with anyway.

To the chicken vegetable mixture I added some additional spice with a bit of fresh garlic and next time I will add some diced jalapeno to kick it up. My biggest complaint is that the corn tortillas I used cracked when rolled (yes I warmed them). It may have been the brand, I salvaged the stuffing - heated the tortillas until hot and steamy and then rolled them and they were fine.
For cheese - next time I think I will use a blend of jalapeno jack or even some queso cheese.
Certainly will make it again with the adjustments I noted."

Reviewed May. 20, 2013

"This was very bland! We had to cover it with salsa just to give it some flavor."

Reviewed Apr. 23, 2013

"wow, these enchiladas are terrific! that sauce is what really makes it, and I thought mine were the best, I have incorporated this recipe with my own, and boy-what a match"

Reviewed Dec. 9, 2012

"Very rich flavor. Worth the time tgo make the sauce rather than open a can of dull cream of whatever soup."

Reviewed Oct. 25, 2012

"My boyfriend is so picky about food he will only eat basic meat and potatoes the only vegi"s he will eat is broccoli and greenbeans. I have looking for more ways to cook different recipes and i made this dish and he absolutely loved it. He ask for it again already, it"s only been 4 days. Bonnie Reynolds, Madison Wi"

Reviewed Aug. 24, 2012

"I love this recipe its simiple and easy."

Reviewed Apr. 20, 2012

"This is one of our favorite recipes. I use fat-free sour cream. Easy and very authentic tasting!!!"

Reviewed Dec. 9, 2011

"perfect add a litttle extra sauce"

Reviewed Oct. 13, 2011

"We loved this!!! I used spanish rice by rice-a-roni, i also added onion, green peppers, and some jalapenoes to my ground beef when i cooked it. Can't wait to make it again!"

Reviewed Oct. 3, 2011

"Never.again. The sauce was like paste. My husband threw it in the trash. Really bad."

Reviewed Oct. 1, 2011

"I have been making this same recipe with some minor changes. I use flour tortillas and use Cumin and not coriander. I saute green peppers and onions and add to my chicken mixture which continas green chili's. When I make my sauce I melt butter and add flour and then add chicken broth and cook until thicken and then add the cumin, sour cream and shredded Montery Jack cheese. I add some of the sauce to the chicken mixture and put some down the middle of the torilla and sprinkle with cheese and roll and place in pan until all have been rolled. I then take the remaining sauce and pour over all the finished Enchilada's and sprinkle with cheese and bake. Every September I make 150 of the chicken and 150 of beef enchilada's for a church fund raiser."

Reviewed Sep. 29, 2011

"I thought this was a good casserole. I have made it using regular sour cream and cheese, not the reduced- fat, much more flavorful!"

Reviewed Sep. 29, 2011

"this is more of a '' white '' dish if you wanted more flavor this is not for you. and should be able to tell by whats in it before making it that there is no spice or deep flavors at all"

Reviewed Sep. 29, 2011

"Mexican food is not spicy as most people expect. It is the sauces and additions that spice it up! In the Midwest chain restaurants in particular think they have to add chili power to everything. Therefore, this is a good basis and from there you can spice to your own tastesl"

Reviewed Sep. 29, 2011

"Addendum - after reviewing the recipe on this page I see the oven temp - but when I printed it out, it was not there! I was in a hurry and did not have time to go back to check it...but glad to know i guessed correctly."

Reviewed Sep. 29, 2011

"1st - I guessed to bake it at 350 degrees as that is not in the recipe. 2nd - I had to add a lot to flavor it up. But its easy and fairly quick."

Reviewed Sep. 16, 2011

"my kids loved it- i added salsa to mine since it was bland - but i think you could kick it up with more spices."

Reviewed Jan. 17, 2011

"I thought it was pretty good. I added extra veggies!"

Reviewed Dec. 28, 2010

"Bland, too much coriander. It had a strange taste."

Reviewed Nov. 4, 2010

"Yes it is a bit bland, but good for kids."

Reviewed Sep. 28, 2010

"This recipe is exceedingly bland. And it's not that I want something hot and spicy (I can only handle mild salsa); I just want taste. Once I thought about the ingredients and the fact that there was no garlic, chili powder or cumin, I wasn't as surprised."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.