Chicken Enchilada Casserole – a delicious recipe with chicken breasts, cream of chicken soup, sour cream, green chilies, cheese, black olives. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil chicken, cool and shred into bite-size pieces.
2
Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
3
Cut tortillas in 1/2 or 1/4 (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
4
Spoon 1/3 mixture on top of tortillas
5
Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
6
Repeat tortilla, chicken filling and cheese layers two times
7
Bake at 350u00b0F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
8
Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
9
*This can also be made with corn tortillas however they will be a little chewy*.
1706
kcal
Calories
85
g
Fat
119
g
Carbs
112
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 -4 chicken breasts, 10 ounces cream of chicken soup, 1 cup sour cream, 6 ounces mild green chilies, and more.
Yes, Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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