Creamy Chicken Enchilada Casserole
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If you’re tired of the time-consuming task of rolling up chicken enchiladas for dinner, it’s time to switch to an easier and equally delicious option. This creamy chicken enchilada casserole has become my new go-to recipe for enjoying the flavors of chicken enchiladas without the hassle.
Think of it as making a lasagna but with a Mexican twist. You’ll create layers of corn tortillas, a rich and creamy chicken sauce, and plenty of shredded cheese. The result is a comforting and flavorful casserole that is sure to be a hit with your family.
One of the changes I made to the original recipe was with the onions. The original version called for using raw onions, but my family didn’t enjoy the texture and taste. To solve this, I now cook the onions in a little butter until they are tender and caramelized before adding them to the casserole. This simple step adds a depth of flavor that makes the dish even more delicious.
This layered enchilada casserole is perfect for busy weeknights or when you want a hearty meal with minimal effort. It’s an easy and satisfying way to enjoy all the classic flavors of chicken enchiladas, without the need for rolling and assembling individual enchiladas. Serve it with a side of Mexican rice, a fresh green salad, or some crispy tortilla chips and salsa for a complete and delightful meal.
Ingredients for Creamy Chicken Enchilada Casserole
- SHREDDED COOKED CHICKEN
- GREEN CHILES
- CHICKEN BROTH
- CONDENSED CREAM OF MUSHROOM SOUP
- CONDENSED CREAM OF CHICKEN SOUP
- ONION
- CORN TORTILLAS
- SHREDDED CHEDDAR CHEESE (I USE CHEDDAR/MONTEREY JACK MIX)
- GREEN ONION, SOUR CREAM, SALSA – OPTIONAL TOPPINGS
Instructions for Creamy Chicken Enchilada Casserole
Prepare the Onion: In a skillet, melt the butter over medium heat. Add the chopped onion and cook until it becomes tender and translucent. Once done, set the onion aside.
Mix the Ingredients: In a large bowl, combine the cooked chicken, green chiles, chicken broth, cream of chicken soup, cream of mushroom soup, and the cooked onion. Stir until everything is well mixed.
Layer the Casserole: Grease a 13×9-inch baking dish. Layer half of the tortillas on the bottom of the dish, cutting them to fit if necessary. Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Bake the Casserole: Preheat your oven to 350°F (175°C). Bake the casserole, uncovered, for 30 minutes or until it is heated through and the cheese is melted and bubbly.
Serve: Once the casserole is done baking, remove it from the oven. If desired, top with chopped green onions and serve with sour cream and salsa on the side. Enjoy the rich, creamy flavors of this delicious Chicken Enchilada Casserole!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. Keep in mind that the texture will be slightly different, but they will still work well in this casserole.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole ahead of time, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply remove it from the refrigerator and bake as directed.
How do I store leftovers? Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or warm the entire casserole in the oven until heated through.
Can I use a different type of cheese?
Yes, you can use any type of cheese you prefer or have on hand. Cheddar, Monterey Jack, or a Mexican cheese blend are all great options for this casserole.
What can I serve with this casserole?
This casserole pairs well with a side of Mexican rice, a fresh green salad, or refried beans. You can also serve it with tortilla chips and guacamole for added texture and flavor.
Can I add other ingredients to the casserole?
Yes, you can customize the casserole by adding ingredients such as black beans, corn, or bell peppers. Just be mindful of the overall quantity to ensure it fits in the baking dish.
How can I make this recipe spicier?
If you like a bit of heat, you can add diced jalapeños or a few dashes of hot sauce to the chicken mixture. Adjust the amount to your desired spice level.
For more recipes like this, try:
- Layered Chicken Enchiladas
- Street Corn Chicken Enchiladas
- Chicken Enchilada Rice Casserole
- Chicken Enchilada Tostadas
Creamy Chicken Enchilada Casserole
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp butter
- ½ onion finely chopped
- 3 cups chicken cooked and shredded
- 1-2 can chopped green chiles (4 oz each)
- 1 cup chicken broth
- 10-3/4 oz can condensed cream of mushroom soup undiluted
- 10-3/4 oz can condensed cream of chicken soup undiluted
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- sliced green onions sour cream, salsa – optional toppings
Instructions
- In a skillet, melt the butter over medium heat. Add the chopped onion and cook until tender. Set aside.
- In a large bowl, combine the cooked chicken, green chiles, chicken broth, cream of chicken soup, cream of mushroom soup, and cooked onion. Stir until well mixed.
- Grease a 13×9-inch baking dish. Layer half of the tortillas on the bottom, cutting to fit if needed. Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Preheat your oven to 350°F (175°C). Bake the casserole, uncovered, for 30 minutes or until heated through and the cheese is melted and bubbly.
- Remove the casserole from the oven. If desired, top with chopped green onions and serve with sour cream and salsa.
Nutrition
This recipe is adapted from Taste of Home.
