Chicken Enchilad Casserole

Club Recipes


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

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8 - 10
50 Min


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
corn tortillas, quartered (6 inch)
6 c
shredded cooked chicken
8 oz
shredded extra sharp cheddar cheese
8 oz
shredded pepper jack cheese


1Preheat 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.
2Spread 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.
3Bake 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.

About this Recipe

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