Easy Enchilada Casserole

Read Reviews (96)

"A creamy, picante Tex-Mex casserole. Garnish with sour cream and black olives, if desired." — JEANNIED59

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
In a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand 5 minutes before cutting.

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Reviews More Reviews

Most Helpful Positive Review

Jan 05, 2007

This was pretty tasty, even though I found out by reading other reviews that I had made a mistake! I didn't top it off with tortillas, only the cheese, and didn't realize it was supposed to be covered. So, I baked it, uncovered, for 40 minutes and let it sit for 5 minutes, and I think it turned out pretty good! I think the fact that it turned out good and not soupy like others have mentioned, is because I didn't cover it in the first place! LOL. I like the addition of the cream of chicken soup/sour cream base. I also sauteed fresh chicken strips with a little olive oil, cumin, and chili powder since the recipe doesn't exactly say what to do with the chicken. I think I'll be making this again.

—Labbylover

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Most Helpful Critical Review

Apr 12, 2010

This had real good flavor. Tortillas were a bit thick in the middle, will only use one layer of tortillas next time. Maybe my pan wasn't the right size? It was easy to make and I will make this again, just wont be in my regular rotation. Thanks Jeannie for submitting this recipe!

—MrBadCookWhoLikes2Cook

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114 Ratings

May 19, 2008

This was a great recipe. Kind of like Mexican lasagna. I made the following changes based upon the previous reviews: 1. cut chicken breasts up into bite size pieces, then saute in a little olive oil, with some cumin and chili pepper (yum, this was a surprise) 2. cooked casserole entire time uncovered 3. added half can black beans to chickent mixture-very pretty and liked the texture 4. substituted corn chips for middle layer of tortillas-not sure if this mattered. 5. went low fat on soup and sour cream. This was a great "comfort" food recipe!

—AbeLincoln

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Aug 06, 2006

Fantastic recipe!Super easy to make and it tastes great! It was a big hit with my family. I did make a few changes,I shredded my chicken after boiling it. I used 2 cups of salsa instead of 3 and added one can of black beans(drained) to the salsa. I also added the green chiles to the sour cream, soup and chicken mixture.

—LisaJo

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Mar 31, 2008

This is an awesome recipe. I tore my tortillas into pieces for easy serving. Used a regular onion that I cooked with my chicken. Hot salsa and added chilli powder and cumin. Great to make a few days ahead when you know your going to be busy. Thanks !

—JANAT

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Nov 07, 2005

We had this casserole for dinner tonight and were very pleasantly surprised! It was better than anything we've had at our local Mexican restaurants. I added a can of corn, a can of black beans and a small can of green enchilada sauce when assembling the casserole. Then, in addition to the suggested garnish of sour cream and black olives, we sprinkled fresh cilantro on top. Extremely flavorful.

—vicki

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Sep 30, 2003

Tasty and Easy. I added about a cup of black beans to the chicken mixture.

—AlwaysCookin

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Oct 21, 2003

My family loved this recipe. The only bad thing is the recipe wasn't finished, it was like somone forgot to type in the rest of the sentence, and I am new to this cooking thing, so I had no idea what I was suppose to do with the chicken breast halves until after making the casserole. But it tasted great anyway.

—KLUV72

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Nutrition

Calories
576 kcal
29%

Carbohydrates
46.6 g
15%

Cholesterol
91 mg
30%

Fat
28.5 g
44%

Fiber
3.8 g
15%

Protein
33.4 g
67%

Sodium
1508 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Enchilada Casserole

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 576
Calories from Fat: 257

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 14.9g 75 %
Cholesterol 91mg 30 %
Sodium 1508mg 60 %
Potassium 553mg 15 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 3.8g 15 %
Protein 33.4g 67 %
** Sugars 3.6g
Vitamin A 20 %
Vitamin C 19 %
Calcium 58 %
Iron 38 %
Thiamin 43 %
Niacin 99 %
Vitamin B6 24 %
Magnesium 22 %
Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.