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

    Chicken Enchilada Casserole. Photo by pammyowl

    1/4 Photos of Chicken Enchilada Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    AZPARZYCH's Note:

    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.*

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 25, 2009


      If I can make this- anyone can. I am not a cook by any means, but I wanted to make something my boyfriend would like since he does all the cooking. The only thing I altered was I used Mexican cheese, added green enchilada sauce like a previous person recommended, and my boyfriend's side had chopped onions. After it was cooked I sprinkled fresh chopped tomatoes on top. Yummy! I have made this twice so far and everyone who tries it LOVES it. Thanks so much! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2008


      Hello! Just made this tonight, and the only thing I did differently was add some cilantro rice to the chicken mixture - this was so yummy!! It isn't the lowest fat recipe I have ever tried, but sometimes these great recipes just make the entire evening! Thank you for a simple and super recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2008


      I tried this a month ago for a make ahead Sunday dish and we have had it 3 times since 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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 490.5
    Calories from Fat 283
    Total Fat 31.5 g
    Saturated Fat 15.3 g
    Cholesterol 105.8 mg
    Sodium 1149.1 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 1.3 g
    Sugars 3.2 g
    Protein 29.6 g

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