Chicken Enchilada Casserole

We've got you covered when you are looking for an easy and delicious chicken casserole. It comes together with very little effort and is so tasty with every bite. It's a family favorite recipe that feeds a crowd.

We love Chicken Enchilada Casserole because it comes together so easily and tastes like you’ve been working in the kitchen for hours.

Be prepared to pass this recipe along to family and friends. That’s how we were able to get it.

Our mom’s dear friend Sharon shared this recipe at a Christmas luncheon. It was a big hit, and we are grateful that Sharon was willing to share the recipe.

some shortcuts to make it even easier

This recipe is simple and easy to make. But we came up with a few shortcuts if you are really short on time.

  • Rotisserie Chicken – The recipe calls for chicken breasts that have been cooked and shredded. But if you were really short on time you could buy a rotisserie chicken and shred it for this recipe. You would need about 3-4 cups of shredded chicken for the casserole. So you might need more than one rotisserie chicken.
  •  Shredded Cheese – We often buy block cheese and then shred it. But if you buy the pre shredded cheese it will save you a lot of time. We love the Mexican Blend Shredded Cheese in this chicken casserole.

ingredients needed for Chicken Enchilada Casserole:

  1. Boneless Skinless Chicken Breasts
  2. Cream of Chicken Soup
  3. Milk
  4. Sour Cream
  5. Canned Diced Green Chiles
  6. Garlic Salt
  7. Salt
  8. Oregano
  9. Chili Powder
  10. Shredded Mexican Blend Cheese
  11. Onion
  12. Flour Tortillas

how to make Chicken Enchilada Casserole:

  • Begin by spraying a 9 x 13 inch baking dish with non stick cooking spray. Preheat oven to 350 degrees F.
  • In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.

  • Pour a thin layer of sauce in the pan just to cover the bottom. Spread around with a spoon. Add the shredded chicken to the remaining soup/sauce mixture.

  • Layer 6 tortillas on top of the thin layer of sauce. They will overlap. You may need to cut some of the tortillas to ensure that the entire bottom of the pan is covered.
  • Layer half of the sauce on the tortillas, then half of the cheese, and half of the onions.

  • Then repeat the layers again adding tortillas, soup/sauce mixture, onions and remaining cheese on top.

  • Bake covered with foil at 350 degrees for 45-55 minutes.

  • Serve warm. Top with guacamole and diced tomatoes if desired.

We love this white 9 x 13 inch baking dish. It’s perfect when you are entertaining.

CHECK US OUT ON YOUTUBE  

In case you didn’t, we have a YouTube Channel! We walk you through the ins-and-outs of our tried and true recipes that even your toughest critic will LOVE.

If you are looking for another great family-friendly chicken recipe, check out these Honey Lime Chicken Enchiladas. It is absolutely delicious and super simple.

here are more chicken recipes your family will enjoy:

Serves: 10

Chicken Enchilada Casserole

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

  • 5 Boneless Skinless Chicken Breasts (cooked and shredded)
  • 2 (10.5 ounce) cans Cream of Chicken soup
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 (4.5 ounce) cans mild diced green chiles (drained)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1 (16 ounce) bag shredded Mexican Blend cheese (divided)
  • 1 onion (diced) - optional
  • 10 flour tortillas (divided)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
  3. In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
  4. Pour a thin layer of sauce from above to cover the bottom of pan.
  5. Then add the shredded chicken to the remaining soup/sauce mixture.
  6. Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
  7. Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
  8. Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
  9. Cover with foil and bake for 45-55 minutes.

Tags

Allergy
egg free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
5642
https://media.sixsistersstuff.com/recipe/chicken-enchilada-casserole/

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

WANT TO HAVE MORE RECIPES AT YOUR FINGERTIPS??

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

SIX SISTERS’ STUFF COPYCAT COOKING <—– CLICK HERE TO ORDER!

 

Print Friendly, PDF & Email

Comment on this Recipe

One Response to “Chicken Enchilada Casserole”

Leave a Comment