Our family has loved Mexican-based meals for years. We especially love tacos of all kinds, and chicken enchiladas made from shredded chicken, either chicken breasts or chicken thighs. I remember making this easy-to-make chicken enchilada casserole for my family when the girls were growing up. The ingredients are simple: chicken, green chilies, cheese, tortillas, sour cream, and a few other ingredients. The point is, we have most of these in our pantry or freezer, and this is my kind of dinner since it’s easy to mix.
Kitchen Items Needed
- Fry Pan
- Spatula
- Good Knife
- Cutting Board
- 9 by 13-inch Casserole Dish
Easy-To-Make Chicken Enchilada Casserole Ingredients
Chicken: (I used a rotisserie chicken): I love to use rotisserie chicken, which can be purchased at the store. It’s cooked and has a delicious roasted flavor! It’s ready to be cut up into bite-sized pieces! Cooked chicken can also be used. Canned chicken, such as the kind found at Costco, works just as well.
Onion: Onions add flavor to any dish, especially this casserole. I usually use green onions, but you can use red onions that are cut into small pieces.
Butter: Due to its high fat content, butter helps produce softer onion pieces and enriches the flavor.
Olive or Vegetable Oil: The oil softens the corn tortillas and enhances their flavor in the casserole.
Cream of Chicken Soup: A savory and smooth creamy chicken soup made of chicken stock, seasonings, small bits of chicken, celery, and cream.
Sour Cream: This 20% fat product adds more flavor to this recipe. It’s mixed with lactic acid, which creates the sour taste we all love. The added item also helps to thicken the cream of chicken soup.
Green Chilies: They add spice to any Mexican dish with their unique flavor and texture. Some brands spell it chiles, but you can find them at your local store. I like mine diced.
Grated Cheese: A very smooth, moist, and mild cheese. It’s the perfect choice for this chicken casserole due to its melting capabilities, which help to combine all of the ingredients. We’ve used all kinds of cheese varieties, including monerey jack cheese and cheddar cheese, among others. They all create melty cheese that adds to the character and texture of the casserole.
Corn Tortillas: (I have a daughter who uses flour tortillas.) We cut ours into small pieces so they cook better and are easier to chew. For those with gluten issues, you can purchase gluten-free tortillas.
Easy-To-Make Chicken Enchilada Casserole Recipe Steps
Step One: Gather Ingredients
Step Two: Chop or Shred Cooked Chicken
Step Three: Combine The Ingredients
Step Four: Combine All Ingredients
Step Five: Fry Tortillas in Oil
Step Six: Layer Ingredients and Bake
Finished Product
Easy-To-Make Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole
Ingredients
- 1 pound Raw chicken or substitute canned chicken (drained)
- 1 Onions, finely chopped
- 2 tablespoons Butter
- 2 10-3/4 ounce cans cream of chicken
- 1 cup Sour Cream
- 1 4-ounce can of green chilies
- 2 cups Grated cheese, Mexican, Colby, or Cheddar
- 1 12-15-ounce package of corn or flour tortillas
Instructions
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Preheat oven to 350°F (176°C). Grease your 9-by-13-inch casserole pan.
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If using raw chicken, sauté the chicken and onions in the butter until they are thoroughly cooked. If using cooked chicken, add the sautéed onions to the canned chicken.
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Grab a bowl and mix the soup, sour cream, and chilies until smooth.
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I slightly fried each corn tortilla in oil. Cut the corn or flour tortillas into bite-sized pieces.
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Layer half of the cut tortillas, half of the sour cream mixture, and half of the grated cheese. Start with another layer of cut tortillas, then add the remaining sour cream mixture, and finish with the remaining cheese on top.
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DO NOT COVER the casserole. Bake for 30-40 minutes or until cooked through.
How do I store the leftovers?
I store mine in an airtight container in the refrigerator for 2-3 days. These are my favorite ones: Airtight Containers.
Can I freeze the leftovers?
Yes, you can freeze them. Wrap the baking dish tightly with foil and freeze it for 1 to 2 months. Thaw the night before you want to serve them. Cover with foil to heat them before placing the pan in your oven.
What can I serve with this recipe?
- Tossed Salad
- Fresh Fruit
- Salsa
- Guacamole
- Cilantro
Can I substitute a different meat for chicken?
Yes, shredded pork and shredded beef work great in this recipe. I like shredded meats since they cook up better, are easier to serve, and the smaller pieces are easier to eat, particularly for the little kids.
Can I use freeze-dried chicken with this recipe?
Yes, you can; remember that the chicken is already cooked, so follow the manufacturer’s instructions to rehydrate it so the chicken mixture is ready to use.
Is It Ok to Include Beans in the Casserole?
Sure, you can use canned beans of your choice. Using black beans or pinto beans can change up the look and flavor. Since beans add protein as a nutrient, it makes the casserole more nutritious, besides being more filling.
Don’t be afraid to add other veggies like red bell pepper, green bell pepper, or others of your choice. Also, we often will put the casserole over rice for a different look, texture, and flavor.
Are There Toppings I Should Try When Serving This Casserole?
We like to add some of our favorite toppings from time to time. We’ll add green enchilada sauce, or red enchilada sauce, depending on how spicy we want it to be. You can also sprinkle some sliced avocado on top to add some color and special flavor.
Consider adding salt, pepper, garlic powder, or onion powder as a flavored topping or even as part of the casserole mixture.
Final Word
I hope you try making this chicken enchilada recipe, as it’s simple and relatively inexpensive to prepare. The bonus is that most of us have the ingredients in our pantry or freezer. Food prices are expensive, so we must learn to cook from scratch. Yes, we can do it! May God bless this world, Linda
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