Chicken Enchilada Casserole

READY IN: 40mins
Top Review by winkki

This went together very quickly and easily and smelled great while baking. The broth may have been too much for the recipe, though (and we even used extra chicken and also added some black beans which should have helped balance it out even more). Even with letting it sit after cooking, there was 1/2 inch of brothy liquid on the bottom of the casserole, leaving the whole thing to kind of slosh around. We drained it as well as we could before serving. The flavor was still very good but the tortillas were very soggy. The ease and flavor of this, though, mean that I will be making it again for sure...just with *much* less broth next time. Thanks so much for posting, though! :o)

Ingredients Nutrition


  1. Cook chicken and chop.
  2. In a medium saucepan, add broth, chopped onion, garlic and pepper to taste.
  3. Bring to a boil and then simmer for five minutes.
  4. In a small bowl, mix sour cream, flour and dry milk.
  5. Stir into broth mixture until well mixed, then remove from heat and stir in chicken.
  6. Spray an 8 x 10 glass baking dish with Pam.
  7. Pour a small amount (about 1/4 of can) of the enchilada sauce in the bottom, spreading over the bottom.
  8. Layer two tortillas on the bottom, slightly overlapping.
  9. Sprinkle 1/3 of cheese over tortillas, then ladle half of the chicken mixture evenly over the tortillas.
  10. Top with two more tortillas, then add 1/4 of the enchilada sauce, 1/3 of the cheese and the remaining chicken mixture.
  11. Top with last two tortillas.
  12. Pour the remaining 1/2 can of enchilada sauce over the top and spread it to make sure it coats the entire top surface of the tortillas.
  13. Sprinkle with remaining cheese.
  14. Bake at 350 degrees for 20 minutes.
  15. Allow to rest for five minutes before serving for the filling to set up.

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