Chicken Enchilada Casserole II Recipe
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Chicken Enchilada Casserole II

By: Anya 
"A great recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (470)

What to Drink?
Wine Sauvignon Blanc
Cocktail Top Shelf Margaritas on the Rocks
Beer Beer
Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup diced onion
  • 1 (8 ounce) can chili beans, drained
  • 6 (12 inch) flour tortillas, cut into strips
  • 6 skinless, boneless chicken breast halves - cooked and shredded
  • 4 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
  4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 537 | Total Fat: 28.1g | Cholesterol: 95mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 16, 2004 by EKERR19 Supporting Member (Click to learn more about Supporting Membership)  view full review
I wanted to try this, but did not want it to be like "dip" -- after reviewing comments and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 22, 2003 by laurie   view full review
Would definitely DEFINITELY make again. Guests loved it. I did make 2 changes: one, I spread...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 9, 2003 by foodie77   view full review
Used corn tortillas instead, added a can of diced tomatoes and green chiles, used black beans...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 5, 2006 by SPACEFEVER   view full review
Oh my goodness! This was SO delicious that I don't even have words to do it justice. My...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 30, 2006 by Y. De Falco   view full review
This dish quickly became a family favorite. My Italian Father-In-Law doesn't like mexican food...
The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 16, 2004 by SKYESMOM   view full review
I used light sour cream to cut back a little on the calories, I don't really think it affected...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 14, 2006 by Snowyclouds   view full review
This a good recipe. I did change it a little. I used half the sour cream, cream of celery...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 28, 2006 by Michelle   view full review
This casserole has become a staple in our family. I never use the whole can of cream of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 31, 2006 by ANGELM82   view full review
I love this stuff and didnt change a thing! Soo super good, oh my goodness, the leftovers are...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 19, 2006 by HEATHERALISE   view full review
This is a great recipe and my husband loves it! It's easy to prepare and very hearty. I...

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