Chicken Enchilada Casserole

"This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Rose K. photo by Rose K.
photo by  Pamela photo by  Pamela
Ready In:
1hr 25mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Place Chicken in large saucepan and cover with water.
  • Sprinkle in a handful of oregano,add garlic powder and salt.
  • Boil about 20 minutes and shred from bones.
  • Save broth.
  • Mix soups, sour cream & chiles in large pan.
  • Add only enough broth to slightly thin.
  • Re-season as needed.
  • Simmer on low 15 minutes.
  • Add chicken and diced onion.
  • In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
  • Repeat- Tortillas, sauce and cheese.
  • Bake in 350 degree oven for 20 minutes.

Questions & Replies

  1. Has anyone tried this with tostada shells? Would it be mushy?
     
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Reviews

  1. I have been making this for years, but after reading the comments and ingredients, I can see why some aren't a fan. The way I make it is a little different than this recipe. I think these changes will keep it form being mushy or tasteless. First, I don't use sour cream in the recipe at all, that can be used as a topping once done if you like. Next, I use cream of celery instead of cream of mushroom in addition to the cream of chicken and I add 1/2 cup of broth from the boiled chicken. And last but very important... I lightly fry the tortillas in a small frying pan in some oil. It makes them softer and easier to work with, plus it adds flavor. USE CORN I layer the tortillas in the bottom of casserole dish, add the wet ingredients, layer again with the fried tortillas, wet ingredients again, top ENTIRELY with cheese. USE THE GREEN CHILES PEOPLE!! They aren't hot in any way, just add tons of flavor. Get the Hatch Chilis if you can. I was raised in New Mexico and they're the best! Every time I make this for guests, it's gone is minutes and I always get asked of the recipe! It's a hit at pot luck. You might want to make 2! Enjoy!
     
  2. I grew up in West Texas and New Mexico and this was a staple on our weekend supper table. The only thing missing from the directions for this recipe was to mention that you use the soup just as it is in the can; you do not first "prepare" the soup as instructed on the can. Some of us fully understand this, but I've seen more than one cooking "beginner" dilute the condensed soup before adding it into the recipe. I grew up with this recipe except for the fact that we layered the tortillas, diced chilies, cheese, onions and chicken (or ground beef) in a deep round casserole dish and didn't add any soup until all the layering was done; then we poured a can of cream of mushroom soup on top, made sure it could seep down the sides into the layers, and baked it, topping it off with more grated cheese about 15 minutes before it was done. The mushroom soup has No Taste; it merely binds the layers together.
     
  3. Sounded good till I saw you used canned soup. Will have to keep looking.
     
  4. This is a great mild casserole! I don't like cr. of mushroom soup so I used cr. of celery, diced up some roasted red bell peppers and about 1/2 a can of Green Giant Extra Sweet Corn drained and sometimes a few spoonsful of Herdez Salsa Verde to the soup mix. I'm thinking of trying to lightly fry the corn tortillas and drain them before layering in the casserole to enhance the flavor of the corn torillas. This is one of my favorite casseroles. Please try it with the green chiles! I'm not a heat person and green chiles are about flavor not heat so they contribute a lot to the recipe!
     
  5. Fabulous! I used diced, roasted Hatch green chilies for extra kick and flavor. The whole dish was gone in the same night. In fact, my family wanted me to prepare the same meal the very next night.
     
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Tweaks

  1. I have always made traditional Enchilada's and some of the guys at work wanted Chicken Enchilada's. I took your recipe and altered it just a tad to make regular Chicken Enchilada's and man, did they come out good. I used half and half instead of sour cream, pepper jack cheese instead of Cheddar and placed fresh garlic and cilantro along with the pepper jack cheese on top. Thanks so much for the awesome recipe; it will be a staple in my house. :)
     
  2. I have been making this for years, but after reading the comments and ingredients, I can see why some aren't a fan. The way I make it is a little different than this recipe. I think these changes will keep it form being mushy or tasteless. First, I don't use sour cream in the recipe at all, that can be used as a topping once done if you like. Next, I use cream of celery instead of cream of mushroom in addition to the cream of chicken and I add 1/2 cup of broth from the boiled chicken. And last but very important... I lightly fry the tortillas in a small frying pan in some oil. It makes them softer and easier to work with, plus it adds flavor. USE CORN I layer the tortillas in the bottom of casserole dish, add the wet ingredients, layer again with the fried tortillas, wet ingredients again, top ENTIRELY with cheese. USE THE GREEN CHILES PEOPLE!! They aren't hot in any way, just add tons of flavor. Get the Hatch Chilis if you can. I was raised in New Mexico and they're the best! Every time I make this for guests, it's gone is minutes and I always get asked of the recipe! It's a hit at pot luck. You might want to make 2! Enjoy!
     
  3. used flour tortillas instead of corn and they were mushy. I didn't like the mushiness but hubby loved it. To each his own. It was easy and good.
     
  4. I tore up the corn tortillas. I think next time it would be better to add something with a little more kick...maybe replace the green chilies with hot rotel tomatoes. Also, we crunched up some thin restaurant tortilla chips on the top after it was cooked. Delish!!! Overall, I loved the recipe, and I will make it part of my never-fail recipe collection!
     
  5. I just tried this recipe last week and my boyfriend ate 1/3 of the casserole dish! He raved about how good it was, over and over! The compliments, taste and ease of the recipe simply sold me. I will cook this again and again. I used chicken thighs instead of breasts to add more flavor, an extra layer of tortillas & diced olives. Amazing recipe, super simple and great reviews. Heated leftovers are even better the next day!
     

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