Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 oven-roasted deli chicken, meat removed and in pieces (or 2 chicken breast halves boiled, then meat removed); 1 (12 -16 ounce) jar roasted tomato salsa (smooth, not chunky); 1 (15 ounce) can tomato puree; 1 serrano chili pepper, chopped, seeds removed; ½ teaspoon cumin; 1 teaspoon dried chipotle powder; ½ teaspoon paprika; ½ teaspoon garlic salt; ½ teaspoon onion powder; 18 (6 -8 inch) corn tortillas, fried 2 min. each side in shallow oil; 1 (16 ounce) container sour cream; 3 cups shredded monterey jack cheese or 3 cups Mexican blend cheese

Servings: persons

1 oven-roasted deli chicken, meat removed and in pieces (or 2 chicken breast halves boiled, then meat removed)
1 (12 -16 ounce) jar roasted tomato salsa (smooth, not chunky)
1 (15 ounce) can tomato puree
1 serrano chili pepper, chopped, seeds removed
½ teaspoon cumin
1 teaspoon dried chipotle powder
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon onion powder
18 (6 -8 inch) corn tortillas, fried 2 min. each side in shallow oil
1 (16 ounce) container sour cream
3 cups shredded monterey jack cheese or 3 cups Mexican blend cheese

1
Heat oven to 350.
2
Prepare sauce by mixing ingredients in saucepan over medium heat, bringing to a boil.
3
Lower heat and simmer for 5-10 minute to let the pepper become tender.
4
In 10 x 13 glass pan ladle enough sauce to coat the bottom of the pan.
5
Lay 6 tortillas in bottom so they overlap slightly and cover the pan.
6
Spread a layer of chicken evenly over the tortillas.
7
Ladle 1 - 1 1/2 cups sauce over chicken so it is covered.
8
Drop 6-8 heaping tablespoonfuls of sour cream on the sauce in intervals.
9
Spread with a rubber spatula (I stir the sour cream in a bowl first so it is smoother and spreads easier).
10
Spread 1 cup cheese over the sour cream.
11
Repeat with another layer of tortillas, chicken, sauce, sour cream and cheese.
12
Lay the remaining tortillas on top and cover with a ladle of sauce.
13
Bake 20-25 minute or until it starts to bubble on the bottom.
14
Spread remaining cheese and return to oven for 10 minute or until cheese is melted.
15
Remove from oven and let set for 10 minute cut and serve as you would lasagna.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 oven-roasted deli chicken, meat removed and in pieces (or 2 chicken breast halves boiled, then meat removed), 1 (12 -16 ounce) jar roasted tomato salsa (smooth, not chunky), 1 (15 ounce) can tomato puree, 1 serrano chili pepper, chopped, seeds removed, 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.

That's it — enjoy your meal!

Chicken Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions