Chicken Enchilada Casserole

READY IN: 40mins
Recipe by AZPARZYCH

My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.*

Top Review by Yankees0814

I tried this a month ago for a make ahead Sunday dish and we have had it 3 times since then....it was fantastic! My husband and I are both very busy so I like to make a "home cooked" meal on Sunday and this is usually what we have. I boil the chicken with cilantro and then use the canned Ro*Tel with cilantro and lime juice and it is just perfect. Easy to make and leftovers are just as good! Thanks!

Ingredients Nutrition

Directions

  1. Boil chicken, cool and shred into bite-size pieces.
  2. Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
  3. Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
  4. Spoon 1/3 mixture on top of tortillas
  5. Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
  6. Repeat tortilla, chicken filling and cheese layers two times
  7. Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
  8. Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
  9. *This can also be made with corn tortillas however they will be a little chewy*.

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