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Chicken Enchilada Casserole

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“My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.*”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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 ½ or ¼ (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 350°F 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*.

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