Chicken Enchilada Casserole

Chicken Enchilada Casserole Recipe

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Vicki Butts (lazyme)


This is one of my grandson's all-time favorites.

You can also freeze this and thaw overnight in the refer.

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15 Min
30 Min


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1 Tbsp
1/2 c
onion, chopped
10 3/4-oz can(s)
cream of chicken soup
1 c
sour cream
1/4 tsp
ground coriander
1/4 tsp
ground cumin
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


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

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About Chicken Enchilada Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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