Chicken Enchilada Casserole Recipe

1.5 2 2
Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole Recipe photo by Taste of Home
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Chicken Enchilada Casserole Recipe

Read Reviews
1.5 2 2
Publisher Photo
My brother brought this recipe home from Scout camp when he was young, and it quickly became a family favorite. Now that my five siblings and I live away from home, we often make this dish for ourselves. It's also one of Mom's go-to meals to prepare when we all get together. — Provided by Kristi Larson, Culinary Specialist, on behalf of Physicians Mutual Insurance
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 16 ounces sour cream
  • 1 bunch green onions, chopped
  • 1 can (4 ounces) chopped green chilies
  • 8 flour tortillas (8 inches)
  • 3 cups shredded cooked chicken breast
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • Chopped tomatoes, sliced black olives, green onions and sour cream, optional

Directions

Preheat oven to 350°.
Combine soups, sour cream, green onions and green chilies in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
Bake, uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired. Yield: 10 servings.
Originally published as Chicken Enchilada Casserole in Taste of Home Cooking School Spring 2015, p8

  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 16 ounces sour cream
  • 1 bunch green onions, chopped
  • 1 can (4 ounces) chopped green chilies
  • 8 flour tortillas (8 inches)
  • 3 cups shredded cooked chicken breast
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • Chopped tomatoes, sliced black olives, green onions and sour cream, optional
  1. Preheat oven to 350°.
  2. Combine soups, sour cream, green onions and green chilies in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
  3. Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
  4. Bake, uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired. Yield: 10 servings.
Originally published as Chicken Enchilada Casserole in Taste of Home Cooking School Spring 2015, p8

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Reviews forChicken Enchilada Casserole

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MY REVIEW
jarosch User ID: 2906754 272445
Reviewed Aug. 30, 2017

"It's really not anything like enchiladas, there's no tomatoes or enchilada sauce, the only thing in it close to Mexican is the tortillas and green peppers! Not very good!!"

MY REVIEW
jenmaro User ID: 497457 225738
Reviewed May. 1, 2015

"I made the recipe according to the directions. We thought it was too wet and soggy with two cans of soup and the 16 oz. sour cream. It seemed too much wetness. The flavor was good but it didn't look like the picture, in how dry it looked. We saw this recipe at the Cooking School in The Dalles, OR in April 2015. It was featured as the cook's family recipe which looked really good. I would try to adjust it with corn tortillas and possibly less soup and sour cream."

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