Chicken Enchilada Casserole Recipe

We love Chicken Enchilada Casserole because it comes together so easily and tastes like you’ve been working in the kitchen for hours.

Be prepared to pass this recipe along to family and friends. That’s how we were able to get it.

Our mom’s dear friend Sharon shared this recipe at a Christmas luncheon. It was a big hit, and we are grateful that Sharon was willing to share the recipe.

And if you love this recipe, be sure to try our Chicken Cordon Bleu Casserole. It’s another easy and delicious chicken dish the whole family will like.

Some shortcuts to make it even easier

This recipe is simple and easy to make. But we came up with a few shortcuts if you are really short on time.

• Rotisserie Chicken – The recipe calls for chicken breasts that have been cooked and shredded. But if you were really short on time you could buy a rotisserie chicken and shred it for this recipe. You would need about 3-4 cups of shredded chicken for the casserole. So you might need more than one rotisserie chicken.
•  Shredded Cheese – We often buy block cheese and then shred it. But if you buy the pre shredded cheese it will save you a lot of time. We love the Mexican Blend Shredded Cheese in this chicken casserole.

Looking for another favorite Enchilada Casserole? Try this 5 Ingredient Beef Enchilada Casserole!

Ingredients needed for Chicken Enchilada Casserole:

1. Boneless Skinless Chicken Breasts
2. Cream of Chicken Soup
3. Milk
4. Sour Cream
5. Canned Diced Green Chiles
6. Garlic Salt
7. Salt
8. Oregano
9. Chili Powder
10. Shredded Mexican Blend Cheese
11. Onion
12. Flour Tortillas

How to make Chicken Enchilada Casserole:

• Begin by spraying a 9 x 13 inch baking dish with non stick cooking spray. Preheat oven to 350 degrees F.
• In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.

• Pour a thin layer of sauce in the pan just to cover the bottom. Spread around with a spoon. Add the shredded chicken to the remaining soup/sauce mixture.

• Layer 6 tortillas on top of the thin layer of sauce. They will overlap. You may need to cut some of the tortillas to ensure that the entire bottom of the pan is covered.
• Layer half of the sauce on the tortillas, then half of the cheese, and half of the onions.

• Then repeat the layers again adding tortillas, soup/sauce mixture, onions and remaining cheese on top.

• Bake covered with foil at 350 degrees for 45-55 minutes.

• Serve warm. Top with guacamole and diced tomatoes if desired.

We love this white 9 x 13 inch baking dish. It’s perfect when you are entertaining.

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If you are looking for another great family-friendly chicken recipe, check out these Honey Lime Chicken Enchiladas. It is absolutely delicious and super simple.

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Here are more chicken recipes your family will enjoy:

• Slow Cooker Lemon Pepper Chicken
• Chicken Bacon Ranch Pasta
• Chicken Teriyaki Fried Rice
• Cashew Chicken and Vegetables
• Pineapple Chicken Tenders

Enchilada Recipes you’ll want to try:

• TURKEY ENCHILADAS RECIPE
• SLOW COOKER CHEESY CHICKEN ENCHILADAS RECIPE
• HEARTY GROUND BEEF ENCHILADAS RECIPE
• WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE
• SLOW COOKER RANCH CHICKEN ENCHILADAS RECIPE
• THREE BEAN ENCHILADAS RECIPE

Easy Layered Chicken Enchilada Casserole Recipe

4 from 1 vote

We've got you covered when you are looking for an easy and delicious chicken casserole. It comes together with very little effort and is so tasty with every bite. It's a family favorite recipe that feeds a crowd.

ServingServing: 10

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

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Ingredients

• ▢ 5 Boneless Skinless Chicken Breasts, (cooked and shredded)
• ▢ 2 (10.5 ounce) cans Cream of Chicken soup
• ▢ 1 cup milk
• ▢ ½ cup sour cream
• ▢ 2 (4.5 ounce) cans mild diced green chiles, (drained)
• ▢ ¼ teaspoon garlic salt
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon oregano
• ▢ ½ teaspoon chili powder
• ▢ 1 (16 ounce) bag shredded Mexican Blend cheese, (divided)
• ▢ 1 onion, diced (optional)
• ▢ 10 flour tortillas, divided

Equipment

• Baking Dish (9 x 13)
• Saucepan (Medium)
• Aluminum Foil

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
3. In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
4. Pour a thin layer of sauce from above to cover the bottom of pan.
5. Then add the shredded chicken to the remaining soup/sauce mixture.
6. Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
7. Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
8. Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
9. Cover with foil and bake for 45-55 minutes.

Notes

This recipe is simple and easy to make. But we came up with a few shortcuts if you are really short on time.

• Rotisserie Chicken – The recipe calls for chicken breasts that have been cooked and shredded. But if you were really short on time you could buy a rotisserie chicken and shred it for this recipe. You would need about 3-4 cups of shredded chicken for the casserole. So you might need more than one rotisserie chicken.
•  Shredded Cheese – We often buy block cheese and then shred it. But if you buy the pre shredded cheese it will save you a lot of time. We love the Mexican Blend Shredded Cheese in this chicken casserole.

Nutrition

Calories: 384 kcal · Carbohydrates: 25 g · Protein: 28 g · Fat: 19 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 1281 mg · Potassium: 423 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 566 IU · Vitamin C: 10 mg · Calcium: 617 mg · Iron: 2 mg

Cuisine: Mexican, Tex-Mex

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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