chicken enchilada casserole

(2 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

This is one of my grandson's all-time favorites. You can also freeze this and thaw overnight in the refer.

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For chicken enchilada casserole

  • 1 Tbsp
    butter
  • 1/2 c
    onion, chopped
  • 10 3/4-oz can
    cream of chicken soup
  • 1 c
    sour cream
  • 1/4 tsp
    ground coriander
  • 1/4 tsp
    ground cumin
  • 12
    flour tortillas, chopped
  • 3 c
    chicken, cooked and cubed
  • 7 oz
    green chiles, diced
  • 2 c
    cheddar cheese, shredded (i use a mexican blend)
  • 2 c
    monterey jack cheese, shredded

How To Make chicken enchilada casserole

  • 1
    Place butter and onion in 1 quart casserole. Cook covered full power 2 to 4 1/2 minutes. Stir in soup, sour cream, coriander, and cumin. Mix well. Set aside.
  • 2
    Layer 1/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish. Repeat layers reserving cheese.
  • 3
    You can either bake this or microwave it.
  • 4
    Microwave: Cover loosely with saran wrap. Heat covered on full power 9 to 12 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.
  • 5
    Oven: Bake in preheated 350ºF oven for 25 to 30 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.

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