Chicken Enchilada Casserole

Like nearly all of my recipes, these are fast, easy and relatively cheap.
My enchiladas are not at all authentic: this dish is rich and creamy, more like Mexican chicken and dumplings.
I took this to the church fellowship last Sunday, where it was a big hit. It was also an accident. I intended to make enchiladas but the filling was too soupy so I layered it as a casserole instead. Next time, I’ll do it on purpose – it was much faster to assemble and easier to serve.

Chicken Enchilada Casserole

  • 4-6 cups cooked chicken, chopped or shredded
  • 1 family size can cream of chicken soup
  • 1 or 2 small cans of diced green chiles (undrained)
  • flour tortillas
  • 4 cups grated cheese (~1 lb) – we use cheddar

Combine chicken, soup and chiles. For a quicker finish, heat the filling. If you are assembling this the night before, no need to heat now.
In a greased 9×13, layer:

  • tortillas (I use small ones cut in half to cover the pan neatly and symetrically)
  • 1/2 of chicken filling
  • 1/2 of cheese
  • repeat
  • to make it prettier, sprinkle with paprika

Heat thoroughly, cool slightly to firm up, and serve.

Comments

  1. Geraldine,
    It sounds like we have a lot in common!
    I use the larger cans – they’re 26 oz and cost ~$1 at WalMart. Not a terrific savings over the smaller cans, but the bigger ones are more convenient when you know there’s hardly a chance you will ever need just 1 small.

  2. Anonymous says:

    Hi, I have just discovered your blog and very much enjoy it, especially since we seem to have quite a bit in common; I’m the oldest of 13 and am expecting baby #8 any day now. Anyway, my question is, what size is the cream of chicken soup can that you use? I only ever recall seeing one standard size.
    Geraldine [email protected]

  3. Jasmine,
    What I did was make the filling ahead and freeze it. I used a gallon ziplock bag and flattened it, so that it would defrost very quickly.
    When I was ready to assemble the dinner, I set out the filling and a bag of tortillas to defrost. I keep my grated cheese in the freezer too.
    When everything was soft enough to work with, I layered it and popped it into the oven.
    But since you asked, I think it would freeze very well after being assembled too.

  4. Do you think that this would freeze well?

  5. Christy says:

    Ok great thanks 🙂 I guess if I would have thought about it a little I would have realized it was already cooked….I guess I am still recovering from all the hot sun this weekend and the humidity we have been having…did you send Texas weather to Ohio?? 🙂

  6. Everything is fully cooked, so the oven is just to heat it and maybe brown the top a little.
    If you heated the filling and bake it right away, try 25 minutes at 325.
    If you made it ahead and refrigerated, it might be 35 to 40 minutes.

  7. Christy says:

    I forgot to ask….what should the temp of the oven be and aprox how long?

  8. Christy says:

    Yeah, thanks…that sounds easy and a meal that can be prepared early then just heated up right before eating. However I am a cheese freak ….so I may add more 🙂 LOL

  9. michelle says:

    thank you Kim, I was going to ask you the recipe on this one. It was so good at church on Sunday. Some of your recipes are begining to become our favorites around here and thankfully all of your recipes have been easy to double.

  10. LammyAnn says:

    mmmmmmmmmmmmm
    I was looking for a great new enchelada recipe!
    Gonna try this one out!
    Thanks,

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