Chicken Enchilada Casserole

Vicki Butts (lazyme)


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

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


★★★★☆ 1 vote

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
  • 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.

Printable Recipe Card

About Chicken Enchilada Casserole

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

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