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    You are in: Home / Recipes / Chicken Enchilada Casserole Recipe
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    Chicken Enchilada Casserole

    Average Rating:

     83 Total Reviews

    Showing 1-20 of 83

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    • on March 15, 2002

      To make this easier, I tear the tortillas and layer them in the dish with the sauce/chicken.

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    • on August 19, 2002

      This is a five star recipe but unless you know what you are doing, you can get into trouble. For instance, it calls for 1 cup onions but does not tell you that they should be sliced, diced, minced or whatever. It also calls for two cups of chicken or turkey but does not advise that this is already cooked and diced. That's my two cents worth. Keep up the good work Merv

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    • on October 31, 2001

      Made this with chicken, cant buy tins of green chillis here so I used fresh. Loved the flavours, and so did my picky teenager. Thanks for sharing. =)

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    • on June 09, 2010

      I've finally found my go-to chicken enchilada recipe! Thanks! Changes I made: Added 1 poblano plus one jalapeno (incl all ribs and seeds) into the green pepper + onion mixture. I used low fat sour cream in the sauce as well as pepper jack cheese. I added fresh cilantro over the enchiladas upon serving. I liked the idea of garlic from other reviewers. Also - my flour tortillas were high fibre cilantro + pepper. The enchiladas had a lot of kick this way! Will absolutely make this many many times more - using high fibre tortillas and low fat ingredients plus extra peppers for kick.

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    • on June 02, 2010

      This is a very good recipe. The sauce is what makes it so delicious. However, cut the salt by half or more. The other ingredients (like cheese or the cooked chicken) add salt. Also it needs a little heat, the poblano, as suggested by someone else, is still not enough kick. Very good though.

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    • on September 24, 2003

      Very tasty. Used flour tortillas will use corn plus will make spicier next time Pickie 15yr old would not try. Adults liked it.

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    • on February 25, 2003

      This was totaly great. I made this to take to work and so glad I did. I ended up working a 12 hour shift and I had this for lunch and dinner. Everyone that tryed it loved it. Only thing I did different was that I added no green peppers and I added a can of enchilada sauce to the top then added cheese on that. Eating what is left of it right now and it 7:02 in the morning. mmmmmm so good. I will make this again.

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    • on January 11, 2003

      We're used to the typical Texmex or Mexican enchildas and this recipe is really different and delicious. It has great flavor! I used flour tortillas, but will probably use corn next time. I found that the fresh flour tortillas absorbed so much of the liquid they became too doughy. Evenso, they tasted great because of the wonderful sauce. We loved the filling, too. I will use spicy green chili peppers next time - but that is just a matter of our spicy taste preference. I highly recommend this recipe.

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    • on January 29, 2012

      I am from Texas, and sour cream enchiladas are a staple offering at many restaurants and I love them. I have never been able to find a recipe with a sour cream sauce that did not break apart into little curds, until now. This is the best sour cream sauce recipe I have tried, and makes a very good enchilada. Thanks!

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    • on January 16, 2012

      I made this recipe to use up some leftover turkey. I used a Mexican blend cheese and reduced fat sour cream because that is what I had on hand. Quite honestly, we are so used to reduced fat that often if we go out the whole fat version tastes odd to us. Even with the reduced fat sour cream, the sauce was still nice and creamy. DH gave it four stars after adding hot sauce otherwise the family gave it three stars (i.e. good)

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    • on December 12, 2011

      Yum, yum, yum! I made it exactly as directed; only I used plain cheddar cheese. Oh, I did change up the spices. Coriander? Don't have any. I put in some taco seasoning (Penzey's 'Arizona Dreaming- 2010). Just taste the sauce before you put together the dish! (I had a hard time adding all the liquid at once- usually that would make it lumpy! But it did work with very few lumps, none of which were noticeable in the final dish.) I made it a day ahead for company. Great recipe; thanks for sharing!!!

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    • on October 16, 2011

      They were OK, I think if I ever make this again I will thin out the sauce some more and not use so much of it to cover the enchiladas.

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    • on July 06, 2011

      outstanding! Only change I made was to use pepper jack cheese to spice it up even more!

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    • on June 07, 2011

      Family loved this! Thanks for a great recipe! Only thing I really did different was use Pepper Jack, because it's what I had. UPDATE: Made this again tonight. Grilled the chicken with a Tex Mex blend of spices. Really added some umph! Great dish. Also, with the sauce....taste before adding to the dish. We found we needed a little more salt and pepper, and added just a dash of Cholulu for some added flavor. Turned out spectacular! For what it's worth, Pepper Jack is a really nice dash....good flavor, and not hot...just another layer of flavor.

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    • on May 04, 2011

      Wonderful recipe! Quick, easy, and delicious. What a winning combination. As others suggested, I added a huge clove of fresh garlic while cooking the onion and substituted corn tortillas for the flour (family preference). The only thing I regret is leaving out the green chilis. Didn't have any. But that would have taken this dish to the next level. Next time I will be sure to add them. Thanks for sharing.

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    • on May 02, 2011

    • on March 18, 2011

      Yum! I cant make this enough!

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    • on December 17, 2010

      This was DELICIOUS and so EASY!!! Thanks for the recipe and I will be making this again for sure :)

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    • on June 15, 2010

      Actually nicer than we expected, though it looked a bit dodgy when I cooked it, especially the sauce. Turned out well in the end!

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    • on May 05, 2010

      Very good. I used a poblano, per another reviewer's suggestion, and the taste was great. I also added probably 2x the chicken since I had plenty enough onion/pepper and sauce mix. Not reading the recipe carefully enough, I dumped all the cheese in the sauce by accident and next time I won't do that! I also added a few shakes of mild chili powder to add a bit more flavor, but I'm not sure it was even noticeable.

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (302 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 748.4
     
    Calories from Fat 344
    46%
    Total Fat 38.2 g
    58%
    Saturated Fat 19.0 g
    95%
    Cholesterol 105.5 mg
    35%
    Sodium 1618.6 mg
    67%
    Total Carbohydrate 68.2 g
    22%
    Dietary Fiber 4.6 g
    18%
    Sugars 6.3 g
    25%
    Protein 32.1 g
    64%
    Detailed Nutrition Values About Nutrition Info
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