Chicken Enchelada Casserole Recipe

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Chicken Enchelada Casserole

Janis Trahan


This is a favorite of all my kids and grandkids. It is easy and filling. Great when you have a large group. You can just add lots of simple veggie sides, it will make a great easy meal.

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20 Min


25 Min


3 can(s)
pre cooked chicken
corn tortillas
1 can(s)
chicken broth
8 oz
sour cream, fat-free
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 pkg
mexican blend shredded cheese
green onions
1 Tbsp
to taste
salt and pepper

Directions Step-By-Step

Pre-heat oven to 350 degrees.
Chop green onions.
Break apart all 3 cans of chicken into small pieces.
Spray casserole dish (9x12).
In medium size boiler mix both cans of soup, small container of sour cream, cumin and season to taste.
Just want to dissolve solve, add 1/2 cup of broth.
Just keep warm until you start building casserole..
Bring chicken broth to a boil. Dip corn tortillas 1 at a time in the broth (this makes them soft). Using 6 tortillas, make your bottom layer of the casserole. Using 1/2 the chicken spread evenly on top of tortillas, then spread 1/2 of the soup mixture, sprinkle 1/2 the green onions and 1/2 of the cheese on top. Repeat the next layer same as the 1st. Bake 20-25 minutes or until edges start to crisp and all cheese is melted.
To change up you can substitute jalepenos for green onions. You can also use a can of drained Rotel tomatoes (use 1/2 on top of chicken before you add soup mixture).

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy