Chicken Enchilad Casserole

Club Recipes


This recipe was prepared by Betty Ellis at our November 2013 meeting.


☆☆☆☆☆ 0 votes

8 - 10
50 Min


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  • 1 1/2 c
    diced sweet onion
  • 2 large
    poblano peppers, seeded and diced
  • 2 Tbsp
    canola oil
  • 3 clove
    garlic, minced
  • 2 can(s)
    cream of chicken soup (10 3/4 ou each)
  • 8 oz
    sour cream
  • 2 can(s)
    diced green chillies (4.5 ou each)
  • 1 c
    chicken broth
  • 1 oz
    envelope taco seasoning mix
  • 18
    corn tortillas, quartered (6 inch)
  • 6 c
    shredded cooked chicken
  • 8 oz
    shredded extra sharp cheddar cheese
  • 8 oz
    shredded pepper jack cheese

How to Make Chicken Enchilad Casserole


  1. Preheat oven to 350. Saute first 2 ingredients in hot oil for about 5 minutes until tender. Add garlic, saute 1 minute. Stir in soup and next 4 ingredients, remove from heat.
  2. Spread 1 cup soup mixture in lightly greased 13 X 9 baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture, top with 3 cups chicken, 3/4 cups of the cheeses, and 1 1/2 cup soup mixture; repeat layers once. Top with remaining 24 tortilla quarters, soup mixture and cheese.
  3. Bake at 350 for 45 - 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.

Printable Recipe Card

About Chicken Enchilad Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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