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.
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).
Mix up all of the ingredients (except the tortillas and cheese) in a big bowl.
Layer four tortillas in the bottom of a 9×12 casserole dish like this one:
Add half the mixture on top of the tortillas.
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.
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!
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
Chicken Enchilada Casserole
- - 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
- 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.
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!