Chicken Enchilada Casserole

Casseroles.

Lets talk about these for a second.

I think sometimes casseroles get a negative connotation with the name because people associate them with sloppy, cheap or a mixture of “stuff” combined into one dish. I beg to differ.

I LOVE casseroles. I mean sometimes combining your favorite stuff into a simple dish makes the BEST meals! So much flavor with so little effort. 

This is one of those casseroles that is a favorite at our dinner table. Sometimes rolling enchiladas in the sauce gets messy, and while not outrageously tedious as far as the work level goes, it still requires some time. This casserole cuts the messy and the time and makes it SO simple… as if enchiladas needed more simplicity, this recipes gives it to you!

Chicken Enchilada Casserole on chef-in-training.com  ...The great flavor of chicken enchiladas, with only a fraction of the work! #dinner #recipe

5.0 from 1 reviews
Chicken Enchilada Casserole
 
The great flavor of chicken enchiladas, with only a fraction of the work!
Recipe type: Entrée
Cuisine: Mexican
Ingredients
  • 7-8 large flour tortillas
  • 2½ cups cooked and shredded chicken
  • 1½ cup Your favorite Salsa
  • 1 can black beans
  • 1 cup frozen corn
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 (8 oz) bag shredded Mexican cheese
  • 1 (10 oz) can red enchilada sauce
  • 1 cup sour cream
  • ½ can cream of chicken
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13 pan with cooking spray.
  3. In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.
  4. Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.
  5. Place half of the chicken mixture on top of tortillas and evenly spread across.
  6. Top with about ½-2/3 cup shredded cheese (about ⅓ of the bag) and evenly spread/sprinkle across the chicken mixture.
  7. Next pour ⅓ of enchilada sauce evenly over cheese.
  8. Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.
  9. In a small bowl, combine sour cream and ½ can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
  10. Sprinkle with remaining cheese.
  11. Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.

 

Enjoy!


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Comments

  1. I’m a huge fan of casseroles too! My mom hates them, so I NEVER had them growing up. I finally realized what I was missing when I started cooking for myself.

    This one looks fab!

  2. This looks great! I agree about casseroles having a ‘bad name’- for some reason that word drives me nuts (and I know it is ridiculous!). I always change the word casserole to something else when I am cooking!

    • Chef in Training

      I’m not sure on the ni, sorry about that. I can find it out if you need me to though :) also, just note I added enchilada sauce to the recipe. I had forgotten to add that before.

  3. PHYLLIS

    Your pictures are amazing and the recipes turn pout great onderful work.
    Howo is you family doing? We need an update!

    • Chef in Training

      Thank you so much for you kind compliments Phyllis! My family is doing wonderful. I believe you are referring to my post about our miracle story that occurred last year. And that is exactly what it was, a complete miracle. My husband is almost fully back to his normal self now, aside from just fatiguing a little easier than he used to and some occasional nerve pain in his feet. We are so blessed. Thank you so much for asking and for your concern. It means so much to our family :)

    • Chef in Training

      I don’t see why it couldn’t :) You will probably just need to adjust the cooking time. If you try it out, let me know how it goes.

  4. It was really good! I forgot to put the salsa in so made a ring around the edges with salsa on the top. I did use Green Enchilada Sauce and also sautéd a rotisserie chicken in butter with onions. I added chopped can of peppers mixed in with the topping. Our company liked it. Thank YOU!

  5. Velci

    I made this and it was super good, Thanks for sharing. PS. I chopped the flour tortillas into 2×1 strips :) instead and made layer…

  6. Allison

    I made this for the dinner the other night for the BF and me. We had plenty left over and it tasted even better the next day! Love your recipes!!

  7. Emily

    I’m making this for dinner tonight! Cannot wait to see how tasty it is! Love your blog. Your photos are always stunning!

    • Emily

      Oh man, this was SO good! I was also happy to find out that an 8th of this is 8 points for Weight Watchers. Always nice to find a tasty protein filled dinner! Thanks for the recipe!

  8. Wanita

    This looks so good, but we can’t use flour tortillas due to going gluten-free. Do you know if it would work to substitute corn tortillas for the flour ones?

  9. Michelle

    My husband and I made this for dinner tonight, and it was DELISH! So glad I stumbled upon your blog thanks to Pinterest! :)

  10. Dayna

    This was delicious!! I couldn’t find enchilada sauce so I ended up using a jar of taco sauce instead but it tasted great. I also used the smaller tortillas and split them in 1/2 so they would line up with the edge of the pan well. It was really good though, thanks for the recipe!!

  11. This is so yummy! A family favorite for sure. The only change I made was quartering the tortillas so the flat edges went right to the edge of the pan, it worked great! Thanks for sharing!

  12. Miriam

    I am excited about making this recipe tomorrow pm for a Mexican pot luck. I just have one question, is the half can of soup condensed?

    Thanks to anyone who can clarify!

  13. Jennifer

    THIS WAS AMAZING!!. I didn’t want to have left over cans of anything in the fridge, so I used a whole can of corn, about 6 of the already cooked chicken breast by Tyson ( I think) and a whole can of reduced fat cream of chicken soup. I was afraid that I wasn’t going to have enough enchilada sauce for a 9x 13 pan, but everything was juicy and fantastic. We ate on it for about 4-5 days. It was GREAT. It’s a keeper!!!

  14. Kim

    Made this tonight for dinner.. and I liked it a lot! used the whole can of cream of chicken so I didnt have 1/2 can sitting in the fridge, and ended up using some taco sauce on top of the last layer of tortilla since I used the rest of the enchilada sauce ine the 2nd layer.. it was really very good!! might cook it longer next time, because it was only lukewarm in the middle, but other than that, awesome!

  15. Amanda

    Great recipe, I’ve made it once before and we loved it!! I’m planning on making it for a friend who recently had a baby. Have you (or anyone else)ever made it the day before? I was thinking of making two, having one for dinner for our family tonight and then delivering the other one in the morning. Thoughts?
    Thanks!!

  16. Julie D

    I made this recipe: oh my heck!!! I could have eaten the entire pan! It was so good. It’s definitely one of my new favorites. Even my picky vegan niece ate it. I did make a few changes cuz we do not like enchilada sauce. Yum!!!!!!

  17. Kim

    Made these last week. It’s now a family favorite on the menu rotation. My only complaint is IF you have leftovers, the flour tortillas were gummy the next day when reheated. I’m wondering if anyone has used corn tortillas and if they hold up better?

  18. andrea

    Great recipe! I used fat free tortilla and reduced fat cheese and reduced fat sour cream… it was soooo good!!!! Kids loved it! Better when it sits and isnt so hot!

  19. Heather Watling

    Tried this recipe and it was a HUGE success with my family loved it!!! Couldn’t find store bought enchilada sauce so made my own simple thing to do …. thanks for another awesome dish

  20. Kathryn A Gibson

    Love the way the recipe prints out, and it will be added to my collection. Will make this over the weekend since it looks so easy and delicious

    Will rate recipe if it will allow me to after cooking it!!

  21. I LOVE this recipe! I had to change it a little because my husband is allergic to gluten and chicken (I used ground turkey instead of chicken and I just topped it with cheese since cream of chicken soup isn’t gluten free). I think this is my favorite casserole now! I’ve already made it twice in the last few weeks!

  22. Ken Pratt

    I’m new here; first time visiting. I was reading some comments and noticed your response to Phyllis; that impressed me more than any thing . That you acknowledge what transpired; with your husband; was indeed a miracle a miracle. Although you did not specify God or Jesus; we all know where true miracles; that enhance and benefit our lives; are truly from the Lord. I appreciate you doing that. Thank you. If only more people would do that; i believe we all would be much better off. I copied the recipe for the casserole; I really have to try it. i also am going to bookmark your page so i can come back again. I pray the Lord keep performing miracles in yours aqnd your husband’s life; your entire family for sure. Keep up the truly interesting recipes of which I hope to try them; or should i say;” Get my wife to try them”? I can barely boil water without burning the container(pan):):) That cowboy chili sounds really good also. Again; Thank you for this site and your continued work. God bless you and yours always and in all ways; forever.