It’s easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
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. 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, it is easy to prepare early in the day, cover and refrigerate it until ready to cook, then slam it (such a nice verbal picture, huh?) in the oven, and enjoy it a short time later. Here’s a few pics to show you the “ho-to’s of making this easy casserole:
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Preparing The Sauce
Cook the onions and green chiles in a large skillet to begin making the sauce for this casserole.
The remaining sauce ingredients are added to the skillet, and now the sauce is cooking happily.
Layered Chicken Enchilada Casserole Is Assembled, One Layer At A Time
3 layers are added, consisting of tortillas, chicken, sauce and cheddar cheese. Once fully layered, the casserole is ready to bake! This layering is easy to do, because you don’t have to fill and roll the tortillas, as you need to do with traditional enchiladas! You just have to tear the tortillas into pieces and LAYER them!
Here is the layered chicken enchilada casserole ready to eat, with a small salad on the side. Cheesy, chicken enchilada casserole… for the win!
Hope you will give this layered chicken enchilada casserole a try. It’s EASY and DELICIOUS. I REALLY think you will like it, and the leftovers can be EASILY reheated, too!
Looking For More CASSEROLE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes, including:
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Original recipe source: Sandy Rohrbacher
- 4 chicken breasts (boneless, skinless) , boiled and cubed (save the broth!)
- 12 corn tortillas
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 4 ounce can diced green chiles
- 1 cup chicken broth
- 1 small brown onion , chopped
- 2 cups grated cheddar cheese
- 1 Tablespoon butter
- 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.
- Preheat oven to 350 degrees.
- 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.
- Repeat the layers 2 more times, ending with the grated cheese.
- Bake casserole, uncovered for 30 minutes or until heated all the way through.
- 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!)
A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!
Here’s one more to pin on your Pinterest boards!