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
Cook time
Total time
Delicious layered enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
As Prepared By:
Recipe type: Entree
Serves: 8-10 servings
  • 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
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) ⅓ of the chicken pieces, 3) ⅓ of the sauce, 4) ⅓ 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!
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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