Recipe by Anya
"A great enchilada 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."
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1 (16 ounce) container
1 (16 ounce) jar
1 (10.75 ounce) can
condensed cream of chicken soup
1 (8 ounce) can
chili beans, drained
6 (12 inch)
flour tortillas, cut into strips
skinless, boneless chicken breast halves - cooked and shredded
shredded Cheddar cheese
I wanted to try this, but did not want it to be like "dip" -- after reviewing comments and suggestions, I made the following changes and WoW! was it good! It was more like the casserole I was hoping it would be. First, I used corn tortillas instead of flour (I read too many comments about flour tortillas turning to paste) I used cream of celery soup (a favorite)instead of chicken. I cooked the chicken using taco seasoning for chicken and added about 1c corn and 3/4c black beans once the chicken was fully cooked. I also eliminated 1/2 of the sour cream and used a lite version. It came out delicious and can't wait to experiment further. Thanks for all the suggestions, they were very helpful!
I used light sour cream to cut back a little on the calories, I don't really think it affected the taste of this casserole too much, though I think 16 oz. of sour cream was WAY too much, and also 4 cups of cheese was excessive. I think 8 oz. of sour cream and 2-3 cups of cheese would have made it a lot better and wouldn't have masked the taste of the beans and the salsa. This wasn't very spicy, so if you like that-you may want to add some diced tomatos and chilies. I probably will alter it like this when I make it again.
Would definitely DEFINITELY make again. Guests loved it. I did make 2 changes: one, I spread a little layer of refried beans on the chicken and left out the kidney beans; two, when I was stir frying the sliced chicken, I added a little water and a package of taco seasoning to the chicken for xtra flavor. Wow, was it absolutely fantastic!
Used corn tortillas instead, added a can of diced tomatoes and green chiles, used black beans instead of chili beans, cooked the chicken in taco seasoning, wonderful!!!
Oh my goodness! This was SO delicious that I don't even have words to do it justice. My husband loved it, I loved it, and I will definitely be adding this to my "will make again" list. The only change I made (if you can call it a change) was using chipotle salsa instead of your standard run-of-the-mill salsa. Turned out FANTASTIC! Thanks so much for posting this recipe. It's a great find for all who stumble upon it.
This dish quickly became a family favorite. My Italian Father-In-Law doesn't like mexican food of any kind, but he LOVES this. I have served this dish for many, many dinner guests in my home, but I have also prepared it for friends that have just had surgery or were ill. Now, it is the most requested meal from my friends and family. Very easy to prepare and sure to become your family's favorite as well.
This a good recipe. I did change it a little. I used half the sour cream, cream of celery soup, 3 cups of cheese and I omited the chili beans. I also added black beans and corn and replaced the flour tortillas with corn. Ok I guess I changed it more than a little, but overall this is a great recipe and was a big hit. Thanks
This casserole has become a staple in our family. I never use the whole can of cream of chicken though because it has a tendency to overwhelm the mixture. Other than that - perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchilada Casserole II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 253
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