Layered Chicken Enchilada Casserole

I received this recipe for a Layered Chicken Enchilada Casserole from my Mom’s best friend over 35 years ago. It is a family favorite meal to this day.Layered Chicken Enchilada Casserole / The Grateful Girl Cooks!
It’s a recipe I have made countless times over the years, and during my 30+ years of heading to work every day, really appreciated how quickly it can be assembled, cooked, and enjoyed!

I love Mexican food, and typically eat enchiladas with the traditional red sauce. However, this recipe has a white sauce, with onions and green chiles, so the very first time I made it years ago, I wasn’t sure I would enjoy it. I was wrong.

This is a hearty casserole that can easily serve 8-10 people. It’s not too spicy, but has a wonderful flavor from the layers of chicken, corn tortillas, green chiles, onions, white sauce, and cheese. It is absolutely delicious (especially the second day, for leftovers!), and is a snap to prepare. Since the baking time is only 30 minutes, I find it easy to prepare early in the day, cover and refrigerate it until I am ready, then slam it (such a nice verbal picture, huh?) in the oven, and enjoy it a short time later.

Layered Chicken Enchilada Casserole / The Grateful Girl Cooks!

Cooking the onions and green chiles to make the sauce…

Layered Chicken Enchilada Casserole / The Grateful Girl Cooks!

Rest of sauce ingredients added, and sauce is cooking…

Layered Chicken Enchilada Casserole / The Grateful Girl Cooks!

3 layers of tortillas, chicken, sauce and cheddar cheese… ready to bake!

Layered Chicken Enchilada Casserole / The Grateful Girl Cooks!

Ready to eat, with a small salad on the side.

Hope you will give it a try. It’s EASY and DELICIOUS. I think you will like it!

Layered Chicken Enchilada Casserole / The Grateful Girl Cooks!Original recipe source: Sandy Rohrbacher

Layered Chicken Enchilada Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Delicious layered enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
Category: Entree
Servings: 8 -10 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 chicken breasts , boiled and cubed (save the broth!)
  • 1 pkg. corn tortillas (12)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 small can diced green chiles
  • 1 cup chicken broth
  • 1 small brown onion , chopped
  • 2 cups grated cheddar cheese
  • 1 Tablespoon butter
Instructions
Make the sauce:
  1. Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 3-4 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.
Make the casserole:
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 baking dish. Layer the ingredients in this order: 1) 4 tortillas, torn into small pieces, 2) 1/3 of the chicken pieces, 3) 1/3 of the sauce, 4) 1/3 of the grated cheese.
  3. Repeat the layers 2 more times, ending with the grated cheese.
  4. Bake casserole, uncovered for 30 minutes or until heated all the way through.
  5. Remove casserole from oven. Let stand for approximately 5 minutes or so, to enable the cheese to firm up a bit (this will make cutting it and serving it up MUCH easier!)
  6. Enjoy!
Recipe Notes
A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!

 

 

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