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Chicken Enchilada Casserole Recipes

Category Casseroles
Chicken Enchilada Casserole on Table
Chicken enchilada casseroles are easy to make and will surely become a family favorite. This page contains chicken enchilada casserole recipes.
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By 1 found this helpful
February 24, 2010

Ingredients:

  • 4 chicken breasts cooked and diced
  • 1 can (10 3/4 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1 cup salsa
  • diced green chilies to taste
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  • 1 lb. grated Jack cheese
  • 12 corn tortillas torn in small pieces

Directions:

Mix the first 6 ingredients together in a large bowl. Layer 1/3 of the torn tortillas on bottom of a greased 9x13 inch pan. Layer on 1/3 of the chicken mixture and then 1/3 of cheese. Repeat twice more with remaining tortillas, chicken mixture and cheese. Bake at 350 degrees F for 30 minutes or until bubbly. Serves 6-8.

By Sandy from Graettinger IA

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By 1 found this helpful
May 31, 2011
One of my mom's favorite dishes!

Ingredients:

  • 1 cooked, cooled chicken, cut up fine
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 small can diced green chilies or diced green pepper
  • 1 cup evaporated milk
  • 2-3 cups grated cheese
  • tortilla chips, crushed

Directions:

Heat soup, chilies, and milk together. Layer, beginning with chips, in 9x13 inch pan. Alternate with chicken, soup mixture, and cheese. Bake in 350 degrees F oven for 40-45 minutes or longer if needed.

By Robin from Washington, IA

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May 18, 20170 found this helpful

When you don't have the time or the desire to make individual enchiladas try this delicious casserole alternative. This is a guide about making chicken and black bean enchilada casserole.

Finished Enchilada Casserole

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By 0 found this helpful
August 27, 2012
This is a great pot luck dish!

Ingredients:

  • 2 Tbsp. oil
  • 6 chicken breast halves, boned and skinned, cut into thin strips
  • 1/2 cup onion
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  • 1 clove garlic
  • 3 Tbsp. cornstarch
  • 4 cups cold chicken broth
  • 1 1/2 cups shredded Monterrey Jack cheese, divided
  • 1/2 cup Miracle Whip
  • 1/2 cup sour cream
  • 1 (4 oz.) can chopped green chilies, undrained
  • 1/2 cup sliced ripe olives, diced
  • 12 flour tortillas

Directions:

  1. Heat oil in large skillet, over medium heat, add chicken, onions, and garlic.
  2. Cook, stirring frequently, until chicken is golden brown and cooked through, about 10 minutes.
  3. In saucepan, stir together cornstarch and chicken broth, stirring constantly. Bring to a boil over medium heat. Boil 1 minute. Set aside.
  4. Stir 1 cup cheese, Miracle Whip, sour cream, chilies, and 1/4 cup olives into chicken until smooth.
  5. Remove 1 cup sauce and stir into chicken mixture. Spoon 2 Tbsp. of chicken mixture into each tortilla; roll to enclose. Place tortilla seam side down in 9x13 inch baking pan. Spoon over remaining sauce. Top with remaining cheese and olives. Bake at 350 degrees F for 25 minutes or until hot.

    Servings: 6
    Prep Time: 20-30 Minutes
    Cooking Time: 25 Minutes

    By Robin from Washington, IA

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By 0 found this helpful
October 23, 2011
One of my favorites! Yummy and easy to make!

Ingredients:

  • 1 cup chopped onion
  • 1/4 cup margarine
  • 1/4 cup flour
  • 2 1/2 cup water
  • 1 Tbsp. chicken instant bouillon
  • 1 (8 oz.) carton sour cream
  • 3 cups finely chopped cooked chicken
  • 2 cups shredded cheddar cheese
  • 1 can chopped green chilies, drained
  • 1 (2 oz.) jar pimento, drained
  • 1/2 tsp. chili powder
  • 10-12 tortillas

Directions:

Cook onion in margarine, and stir in flour. Add broth (or bouillon) to flour mixture and cook until thickened. Remove from heat. Add sour cream. In large bowl, combine 1 cup of the sour cream mixture with the chicken. Add 1 cup cheese, chilies, pimento and chili powder, and mix well.

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Dip each tortilla into remaining hot sour cream sauce to soften. Put a portion of chicken mixture in center of the tortilla and roll up like a crepe. Arrange, seam-side down, in a lightly greased 9x13 inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover and refrigerate or bake immediately at 350 degrees F for 25-45 minutes.

Servings: 10-12
Prep Time: 20-30 Minutes
Cooking Time: 25-45 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
November 23, 2010

Combine ingredients in a large bowl. Tear tortillas into small pieces and fold into mixture. Pour into greased 9x13 inch pan. Sprinkle top with reserved cheese.

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November 23, 20100 found this helpful

Ingredients

  • 1/2 cup onions, chopped
  • 1 Tbsp. butter
  • 1 can cream of mushroom soup
  • 1 can enchilada sauce
  • 1 lb. chicken, cooked and cut into small pieces
  • 10 soft shell tortillas
  • 1 package cheddar cheese, shredded (8 oz.)

Directions

Cook the onion in butter until tender and mix in the soup, enchilada sauce and chicken. Cover the bottom of a casserole dish with two tortillas and spread some of the soup mixture on the tortillas. Top with 1/4 of the cheese. Keep layering this until the ingredients are gone. Top with the remaining cheese. Bake at 350 degrees F for 25 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

February 23, 20100 found this helpful

Ingredients:

  • 9 (6 inch) corn tortillas, cut in half
  • 2 (10 oz.) cans enchilada sauce
  • 2 cups sour cream
  • 2 cups shredded Cheddar cheese
  • 2 (4 oz.) cans diced green chiles
  • 1 cup fresh corn kernels
  • 1 lb. skinless, boneless chicken breast halves - boiled and cut into small pieces.

Directions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

By Anna

Comment Was this helpful? Yes
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