Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Enchilada Casserole Recipe
    Lost? Site Map

    Chicken Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Kendra*'s Note:

    My DH and I lived in the Azores (a group of Portuguese islands) for two years during his career in the U.S. Air Force. It was quite an experience and we made some really good friends while we were there, but we were sometimes very isolated from our friends and families who lived in the States. This recipe is from a wonderful cook who we met when we lived there. Thanks to Bobbie True! It was very easy to make for a party when the supply planes couldn't get in because of the weather. If you prefer, you can poach some chicken then chop it. But when we couldn't get anything but canned, we had to use what was available! I like to serve this with a green salad or some refried beans and some warm flour tortillas.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 375°.
    2. 2
      Grease bottom of a 2 1/2 quart casserole dish.
    3. 3
      Mix together the cans of soup, and the next 5 ingredients.
    4. 4
      Mix the cheeses together. Sometimes I just use some grated Co-Jack (or Mexican) cheese instead of grating each kind separately.
    5. 5
      Soften 3 of the tortillas in hot oil and place in the casserole dish.
    6. 6
      Layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese.
    7. 7
      Repeat layers.
    8. 8
      Bake at 375° for 35 - 45 minutes, until cheese is melted and is beginning to brown.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on May 07, 2009


      I made this last night - it turned out great and was well accepted by the family. It's a keeper. I used boiled chicken breasts instead of canned, and a 4 cup package of Mexican shredded cheese (which was a mixture of Monterey Jack and Cheddar) because that's what I had. Next time I will try the Colby. I also did not soften the torillas in oil - most of the time for casseroles I just dip them in hot water, and that seems to soften them enough.

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


    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (420 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 734.0
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 23.1 g
    Cholesterol 167.1 mg
    Sodium 1796.2 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 2.8 g
    Sugars 5.3 g
    Protein 52.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites