Chicken Enchilada Casserole

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Layers of corn tortillas give this ultra-creamy casserole some structure. We also love it with smoky shredded BBQ brisket or pulled pork in place of the chicken, or try small cooked, peeled shrimp.

Yield: Makes 8 to 10 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 30 Minutes


Ingredients

  • 1 1/2 cups diced sweet onion
  • 2 large poblano peppers, seeded and diced
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 2 (10 3/4-oz.) cans cream of chicken soup
  • 1 (8-oz.) container sour cream
  • 2 (4.5-oz.) cans chopped or diced green chiles
  • 1 cup chicken broth
  • 1 (1-oz.) envelope taco seasoning mix
  • 18 (6-inch) corn tortillas, quartered
  • 6 cups shredded cooked chicken
  • 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
  • 2 cups (8 oz.) shredded pepper Jack cheese

Preparation

  1. 1. Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in soup and next 4 ingredients; remove from heat.
  2. 2. Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
  3. 3. Bake at 350° for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.
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