Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

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This amazingly easy chicken enchilada casserole recipe is a dish that my Mom used to make on occasion, usually when we had friends over.

It’s just like eating a Mexican enchilada, except instead of it being rolled up in an individual serving, it’s in casserole form.

Chicken Enchilada Casserole

I’m always on the hunt for good, easy-to-make, stick-to-your-ribs, 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 chicken enchilada casserole was stuffed in the back of the box.

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 the casserole and also cutting them up to form a lattice design on the top.

Preparing the casserole this way makes the tortillas crispy, making it absolutely delicious.

It was always a hit back then whenever my Mom made it.

So I started making it too and it is a hit with my friends and family.

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

Simple instructions for making Chicken Enchilada Casserole

It only takes 3 cooked chicken breasts (I boil them) cut up into bite-size pieces, 3/4 large sweet onion, chopped, 2 cans of cream of chicken soup, 1 small can of green chiles, 8 large flour tortillas, and 4 cups of shredded cheese (I used sharp cheddar).

Blend mixture in a large bowl

Mix up all of the ingredients (except the tortillas and cheese) in a big bowl.

Tortilla placement

Layer four tortillas in the bottom of a 9×12 casserole dish like this one:

9x12 Casserole Dish

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

Add half the mixture on top of the tortillas.

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

Add 2 cups of cheese, 3 more tortillas, the 2nd half of the mixture, the other 2 cups of cheese, and then cut the last tortilla into 1/2 inch strips to form a lattice design.

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

Cook at 350 degrees for 35 minutes or until the tortilla shells are browned.

Don’t cook longer than that because the tortilla shells on the bottom of the casserole will get tough. You want them nice and crispy.

And voila! You’ve got yourself a wonderful dinner for your family!

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

I served mine with a nice chopped salad with croutons.

Warning: This stuff is addictive.

I’d be willing to bet you can’t just eat one piece at a time.

Chicken Enchilada Casserole Recipe

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

Chicken Enchilada Casserole

Housewives of Frederick County
A delicious Mexican themed chicken casserole with crispy tortillas on top.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican

Ingredients
  

  • - 3 chicken breasts, cooked & chopped into bite-size pieces
  • - 3/4 large sweet onion, chopped
  • - 2 cans cream of chicken soup
  • - 1 small can green chiles
  • - 8 large flour tortillas
  • - 4 cups shredded cheese, I used sharp cheddar

Instructions
 

  • In a 9x12 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.
Keyword casserole, chicken enchilada, chicken enchilada casserole, enchilada, mexican, mexican casserole

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

Variations to the recipe

There are so many variations you can use with this recipe.

You can lighten it up by using low fat or fat free cheese and fat free cream of chicken soup.

You can also add other ingredients, like jalapenos to spice it up, beans, refried beans, or even potatoes.

The original recipe called for broccoli.

Personally I don’t like broccoli in a Mexican style recipe, but you might!

So try this recipe out for yourself and let me know in the comments how YOU like to make it!

Provecho!

Easy Chicken Enchilada Casserole: A New Twist To An Old Favorite

Pam
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