Enchilada Casserole

Patricia Yates


This delicious casserole is a breexe to prepare. I like to make it ahead and take it out and bake when my company is expected. I assemble the night before. Lots of compliments and the left overs are delish also.


☆☆☆☆☆ 0 votes

8 to 10
24 Hr 45 Min
1 Hr


  • 2-3 c
    shredded chicken
  • 1 medium
    finely chopped onion
  • 12 oz
    mild green enchilada sauce
  • 1 can(s)
    drained and chopped green chilis
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of chicken soup
  • 1/2 c
  • 1 tsp
    garlic powder
  • 1 tsp
    ground pepper
  • 10
    corn tortillas
  • 1 lb
    grated sharp cheddar cheese
  • ·
    sliced olives for garnish

How to Make Enchilada Casserole


  1. Grease a 9 X 13-inch casserole dish. Mix onion, enchilada sauce, chilies,soups,milk,garlic powder,,and pepper in a bowl. Mix to combine well. Cut the tortillas into 1-inch strips.
  2. Spread a thin layer of soup mixture on the bottom of dish.
  3. Layer half of the tortillas , half of the shredded chicken over the tortillas.Followed by half of the soup mixture..Sprinkle with half of the grated cheese
  4. Repeat layers, ending with cheese on top. Cover tightly and chill in fridge overnight. Bake at 350 degrees for 45 minutes to 1 hour, or just until cheese is bubble and golden brown.

Printable Recipe Card

About Enchilada Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #A bit of a bite

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