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 tablespoon butter; ½ cup onion, chopped; 1 (14 1/2 ounce) can cream of chicken soup; 1 cup sour cream; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; 12 flour tortillas, chopped; 3 cups chicken, cooked & cubed; 7 ounces green chilies, diced; 2 cups cheddar cheese, shredded; 2 cups monterey jack cheese, shredded

Servings: persons

1 tablespoon butter
½ cup onion, chopped
1 (14 1/2 ounce) can cream of chicken soup
1 cup sour cream
¼ teaspoon ground coriander
¼ teaspoon ground cumin
12 flour tortillas, chopped
3 cups chicken, cooked & cubed
7 ounces green chilies, diced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

1
Place butter and onion in 1 quart casserole.
2
Cook covered full power 2 to 4 1/2 minutes.
3
Stir in soup, sour cream, coriander, and cumin.
4
Mix well.
5
Set aside.
6
Layer 1/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish.
7
Repeat layers reserving cheese.
8
Microwave:.
9
Cover loosely with saran wrap.
10
Heat covered on full power 9 to 12 minutes.
11
Sprinkle remaining cheese on top.
12
Cover.
13
Let stand 5 minutes.
14
Oven:.
15
Bake in preheated 350 degrees F oven for 25 to 30 minutes.
16
Sprinkle remaining cheese on top.
17
Cover.
18
Let stand 5 minutes.

2039

kcal

Calories

Fat

235

Carbs

124

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 11 ingredients. The key ingredients include: 1 tablespoon butter, ½ cup onion, chopped, 1 (14 1/2 ounce) can cream of chicken soup, 1 cup sour cream, 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