This amazingly easy Layered Chicken Enchilada Casserole Recipe is a dish that my Mom used to make on occasion, usually when we had friends over.
In short, it’s a layered green chile chicken enchilada casserole with cream of chicken soup and tortillas.
It’s just like eating Mexican chicken enchiladas, except instead of it being rolled up in an individual serving, it’s in a hearty casserole form.
Cream of Chicken Enchilada Casserole
I’m always on the hunt for good, easy-to-make, satisfying, comfort-food type recipes, especially during the cold winter months.
Most of the time I find something in one of my magazines, rip out the recipe and head to the store to get the ingredients.
This time, all I had to do was look in my recipe box.
My mom’s recipe for Layered Chicken Enchilada Casserole Recipe was stuffed in the back of the box.
Although it had been one of my favorite meals, somehow I had totally forgotten about it after all these years.
A Twist to the Traditional Recipe
I’ve never seen it made this way, using the tortillas as the ‘crust’ of this chicken enchilada bake.
Also, I love how easy it is to cut up a tortilla into a lattice design for the top of the casserole.
It’s a great way to prepare this quick weeknight dinner because it makes the tortillas crispy and absolutely delicious.
Layered Chicken Enchilada Casserole Recipe was always a hit with the whole family whenever my Mom made it.
Finally, I started making it too and it’s always a hit with my friends and family.
Chicken Green Chile Enchilada Casserole Ingredients
Although this may look like something that’s pretty complicated to make, it really isn’t!
The easy-to-find, simple ingredients for this recipe are:
- Chicken Breasts – I boil 3 large boneless, skinless chicken breast until cooked through and then cut them up into bite-size pieces. You can also use pieces of store-bought rotisserie chicken or shredded chicken.
- Sweet Onion – Chop up about 3/4 of a large sweet onion
- Cream of Chicken Soup – This recipe takes 2 cans of cream of chicken soup right out of the can. No added water needed.
- Can of Green Chiles – You only need a small can of green chiles. You can find this in the international aisle at the grocery store.
- Tortillas – Use any type of large tortilla you like: Flour Tortillas, Corn Tortillas, Low Carb Tortillas. However, based on this Greatist article, Difference Between a Burrito and an Enchilada, is that enchiladas use corn tortillas and burritos use flour tortillas. Go figure!
- Shredded Cheddar Cheese – This recipe is cheesy! You’ll need 4 cups of shredded sharp cheddar cheese.
How To Make Layered Chicken Enchilada Casserole Recipe
Step 1: Mix First 4 Ingredients
In a large bowl, mix together your cooked, cut up chicken, chopped onion, cream of chicken soup, and green chiles.
Step 2: Layer 4 Tortillas In Bottom of Casserole Dish
Spray the bottom and sides of a 3 quart or 13 inch baking dish with cooking spray.
Then, layer 4 tortillas across the bottom and up the sides of the dish.
Step 3: Add 1/2 Chicken Mixture Over Tortillas
Add half of the chicken mixture over top of the tortillas.
Step 4: Add 1/2 Cheese, 3 Tortillas and Remaining Chicken Mixture
Sprinkle 2 cups of shredded cheese across the top of the layer of the chicken mixture.
Then place 3 tortillas over top of the shredded cheese.
After that, spread the remaining chicken mixture on top of the tortillas.
Step 5: Cut Last Tortilla Into Strips To Form Lattice Design
This last step is the fun part!
Get your kitchen shears out and cut your last tortilla into 1/2 inch strips.
Then place them on top of the casserole to form a lattice design.
Finally, place your Chicken Green Chile Enchilada Casserole in a preheated oven (350 degrees Fahrenheit) and bake for 35 minutes or until the tortilla shells are lightly browned.
And voila! You’ve got yourself a wonderful dinner for your family!
Tips, Tricks, & Substitutions
- You can lighten it up by using low fat or fat free cheese and fat free cream of chicken soup.
- Don’t cook longer than the 35 minutes (or until lightly browned) because the tortilla shells on the bottom of the casserole will get tough. You want them nice and crispy!
- Serve with a nice side of chopped salad.
- Substitutions:
- You can substitute Monterey jack cheese or pepper jack cheese for the cheddar cheese.
- If you really like onions, you can add more onions in the casserole.
- Green chiles are typically not very spicy, so if you prefer more spice, add in some jalapenos.
- Other optional ingredients:
- Black Beans
- Refried beans
- Pinto Beans
- Diced Red Onion
- Potatoes
- Red Enchilada Sauce
- Salsa Verde (Green Sauce)
- Bell Peppers
- Some recipes include broccoli. Personally I don’t like broccoli in a Mexican style recipe, but you might!
- My Favorite Toppings:
- Sour cream
- Salsa
- Green enchilada sauce
- Sliced green onions (spring onions)
- Fresh Cilantro
Warning: This stuff is addictive.
As a matter of fact, I’d be willing to bet you can’t just eat one piece at a time.
Storing Leftovers
If you have any leftovers, just place plastic wrap or aluminum foil tightly over your baking dish (once the casserole has cooled to room temperature) and place it in the refrigerator.
That way, when you want to enjoy it again, all you’ll have to do is remove the plastic wrap and heat it up in the oven.
Or you can put your leftovers in an airtight container and refrigerate it.
This casserole will keep in the refrigerator for up to 4 days.
Chicken Green Chile Enchilada Casserole Recipe
Layered Chicken Enchilada Casserole Recipe
Ingredients
- 3 Chicken Breasts, cooked & chopped into bite-size pieces
- ¾ Large sweet onion, chopped
- 2 cans Cream of chicken soup
- 1 can Small can green chiles
- 8 Large Tortillas
- 4 cups Shredded Cheese, I used sharp cheddar
Instructions
- In a 9×12 pan, place 4 tortilla shells on bottom and up the sides of the pan (it helps to spray the pan with cooking spray).
- In a large bowl, mix the chicken, onion, soup, and chiles well.
- Spread half the mixture on top of the 4 tortilla shells.
- Add another layer of 3 tortilla shells.
- Spread remaining chicken mixture on top.
- Add remaining 2 cups of shredded cheese.
- Cut the last tortilla into 1/2″ strips and place in lattice design on top of cheese.
- Bake uncovered at 350 degrees for 35 minutes or until browned.
So try this recipe out for yourself and let me know in the comments how YOU like to make it!
Provecho!
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Made this last night and it was absolutely delicious and so easy with ingredients we typically have on hand. Even my picky eater son gave it a 5 stars. This is now in our regular dinner rotation. Thanks for sharing!
Thank you so much Celeste! So glad you all liked it, including your picky eater 🙂
I am drooling and I actually ate lunch today!! I will definitely try this one!!!!!! Thank you!!!
It’s really good Cheryl! Let me know what you think of it when you try it out.