A Tex-Mex enchilada dish that is simple and velvety. If preferred, add black olives and sour cream as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 9 |
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 4 cooked skinless, boneless chicken breast halves, chopped
- 8 ounces sour cream
- ½ cup chopped green onions
- 3 cups salsa
- 1 (4 ounce) can diced green chiles
- 4 cups shredded Monterey Jack cheese
- 12 (8 inch) flour tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
- Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
- Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.
Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 15 g |
| Sodium | 1508 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as the recipe stated, and the 4 adults who ate it thought it was the best dang casserole they ever tasted. Except, we covered the raw chicken in taco seasoning before cooking. Delicious!!! After we put the top layer of tortillas, we added the rest of the cheese. I did notice it starting to brown so I put aluminum foil on top loosely. Only wish I had tented the foil because some cheese stuck to it. Otherwise, perfection!!!
Sub corn tortillas for flour and green enchilada sauce for taco sauce for a more authentic flavor.
Delicious! I love the flavor of the chicken mixed with the soup and sour cream. I seared my breasts on one side for 6 minutes (seasoned first with cumin, garlic powder, salt, and chili powder, then flipped them, added 3/4 cup chicken stock, and covered for 7 minutes, then shredded. Mixed the shredded chicken with the soup/sour cream mix and added one packet of taco seasoning. For the “salsa”, I only had one little can (4 oz.) of green salsa, so I mixed that with a 14 oz. can of drained petit diced tomatoes with green chilis, a 4 oz. can of green chiles, a diced purple onion, a cup or 2 of frozen corn, and a 3 oz. can of drained black olives. It was NOT runny, and absolutely delicious. I was low on cheese. All I had was an 8 oz. block of Irish cheddar, so I grated that for the top and used deluxe American cheese slices for my inner layer of cheese. I didn’t have any soft tortillas, so I broke up some hard corn tostadas for the bottom and used tortilla chips for the middle layer. Baked according to directions but only covered for the first half. Hubbs is picky with this kind of casserole, and he LOVED it. I did too! Thanks for a great recipe!!! It’s very adaptable. I would’ve added some black beans, but Hubbs doesn’t like them. I will definitely make this again.
Pretty good. Will make this again but with a hotter salsa. May have to try lightly frying tortillas also.
I make this and use corn tortillas. There are two kinds of them. You want the ones that are made with shortening and corn so they don’t fall apart or become mush. Mexicans don’t make them with flour tortillas. As I live in and was raised in New Mexico neither do I. I never make enchiladas with flour ones at any time. Flour tortillas are for breakfast or borittos.
It was super easy to make but looked terrible but tasted great
Delicious and filling.
Been making this for years, except I soft fry the tortillas and then cover in green enchilada sauce, then top each layer with chicken mixture and cheese, doing this a few layers,(like you lay out a lasagna casserole), covering last layer with tortillas, enchilada sauce and cheese, topped with green onions and black olives (if I have them on hand). Bake it until the cheeses melts through all the layers. Best to let it rest before cutting. This Is even better the next day (easier to actually cut it then too).
I made this Enchilada Casserole with corn tortillas. I also added 1/2 tsp. of salt, 1 tsp. of garlic powder and 1/2 tsp. of cumin. I freeze green chili every summer and used 2 chopped green chilies. I also tore up the corn tortillas which makes the casserole easier to cut when I served the casserole.
We enjoyed this casserole, but felt like it was missing something. I served it with Spanish rice; a side salad would have made a great addition. This would make a fantastic potluck dish. I will make it again possibly using corn tortillas and adding a can of black beans (drained & rinsed).
Kids would enjoy putting this dinner together because it is tasty and so easy to put together. I added the salsa on the top instead of between of the layers because I prefer fresh salsa to cooked and it worked out fine.
Wow!! so I basically followed the recipe, but did make some minor tweaks as suggested by other helpful comments, I also half the recipe. It was really really tasty! Here are the changes: cut up corn tortillas into strips, used tostitos tortilla chips for the final top layer and added cheese on top, used 1 cup enchilada sauce, 1 cup Picante sauce, shredded chicken, 1/2 cup sour cream, stirred it all together so it was on the thick side and started layering. this can be used as a dip with less tortillas strips, or as a casserole with more of the tortilla strips used. Either way it was really good!
i personally think that the salsa made it too soupy and should just use green chilies. tastes fine but tottillas are soggy
Easy and delicious! My family loved it!
This recipe was easy and delicious. My husband doesn’t like most new things I make, but he and I loved this and raved about it to others.
This was just o.k. It was certainly easy, but really lacked flavor., although I added taco seasoning., and used sour cream with chives. Fortunately, I used my own, home canned salsa, and that saved it. The next time I make it, I will add even more taco season. I also think the cook time is far too long.
I pretty much made it as written, but did take the advice of others and: shredded the chicken and added almost a packet of taco seasoning, used 1.5 cups of salsa and 1 soup sized can of red enchilada sauce (mixed the chicken and soup together and the sour cream, chiles and red sauce together), tore apart the tortillas, and did NOT cover it while baking (which my husband didn’t like, but I loved!). This is even better the second day. It was not watery and perfect to serve with extra sour cream, gauacamole and anything else to give it an extra zing! This is a keeper!
Great recipe. I made it using all the ingredients, but added some corn and black beans like some else reviewed earlier. Instead of flour tortillas, I used corn (I’m not a big fan of flour torts). I will be using this recipe again.
This recipe was amazing!! The only thing I did different was instead of cutting the chicken into chunks, I boiled it for 45 mins and then let it cool. After it was cooled I shredded the chicken. It made it easier to work with and easier to eat, instead of it being in big chunks!! Family LOVED it!!
Very easy to make and my girlfriend loved it! I buttered the pan and started with a tortilla bottom and then a tortilla top, sprinkled cheese and baked uncovered making it crispy on top. This way, 4 layers altogether using 8″ tortillas was perfect for an 8″ cake pan. Sour Cream is a must and I used hot sauce. Plenty for two people with leftovers.
I liked it well enough, but probably will not make again. My friends loved it. If you’re going to make it, I reccommend using less salsa. Be prepared for a runny casserole with a lot of flavor.