Chicken Enchilada Casserole

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Chicken Enchilada Casserole

This creamy chicken enchilada casserole is a comforting family favorite made with simple ingredients and bold flavor. Easy to assemble and perfect for busy nights.

Prep Time10

Cook Time30

Total Time40

Course: 60+ Family Friendly Easy Casserole Recipes

Keyword: casserole, chicken, easy dinner, enchilada, family dinner, family favorite

Servings:

Author: Carrian Cheney

Equipment

Ingredients

Olive Oil
1 Onion medium, chopped
2 Cloves Garlic minced
1 teaspoon Smoked Paprika
2 teaspoons Oregano
1 Tablespoon Cumin
1 teaspoon Chili Powder
8 oz Sour Cream
1 Can Cream of Chicken Soup 10.5 oz
1 Can Cream of Mushroom Soup 10.5 oz
4 Chicken Breasts boneless, skinless, cooked, OR 1 whole cooked and boned chicken
1 Can Diced Green Chiles 4 oz
12 Corn Tortillas torn into strips
Cheddar Cheese grated, at least 1 cup, more if desired
Cilantro chopped, optional

US Customary - Metric

Instructions

Preheat oven to 350°F and butter a large casserole dish.
Heat a skillet over medium heat with a drizzle of oil. Add the onions and sauté until tender. Add the garlic and spices and stir quickly then remove from heat.
Olive Oil, 1 Onion, 2 Cloves Garlic, 1 teaspoon Smoked Paprika, 2 teaspoons Oregano, 1 Tablespoon Cumin, 1 teaspoon Chili Powder
Add the sour cream and both soups and mix to combine. Fold in the chicken and green chiles.
8 oz Sour Cream, 1 Can Cream of Chicken Soup, 1 Can Cream of Mushroom Soup, 4 Chicken Breasts, 1 Can Diced Green Chiles
Layer 1/2 soup mixture, 1/2 of the tortillas and 1/2 of the cheese.
12 Corn Tortillas, Cheddar Cheese
Repeat the layers.
Bake at 350°F for 20–30 minutes, until heated through and cheese is melted and bubbly. Sprinkle with cilantro if desired.
Cilantro

Nutrition