Simple Chicken Enchilada Casserole

Name: Simple Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 onion, chopped; 4 ounces green chilies; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of chicken soup; 4 cups cooked chicken; 12 flour tortillas, torn into bite sized pieces; 4 cups sharp cheddar cheese, shredded; 1 (15 1/4 ounce) can black beans (optional); salsa (optional); black olives (optional); sour cream (optional)

Submitted by Watkinslady30

"I like to use this for OAMC sessions. I usually divide the recipe into two making 2 8 x 8 pans. Try different kinds of beans and cheeses for a change."

Download

Ready In:: 45mins
Ingredients:: 11
Serves:: 8

ingredients

1 onion, chopped
4 ounces green chilies
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
4 cups cooked chicken
12 flour tortillas, torn into bite sized pieces
4 cups sharp cheddar cheese, shredded
1 (15 1/4 ounce) can black beans (optional)
salsa (optional)
black olives (optional)
sour cream (optional)

directions

Combine onion, green chilis, soups, and chicken together in a large bowl.
Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
Spread 1/3 of the soup mixture over the top.
Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
Repeat two more times.
Bake for 30 minutes at 350 F or until bubbly.
Top with salsa, black olives, and sour cream, if desired.
Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was wonderfully quick and easy to make. I made it for my church's Lenten casserole night and received compliments and several requests for the recipe. My husband and teenage kids enjoyed it too. I did make a few additions. I added 3 small,fresh,red,yellow,and orange sweet peppers, chopped. I used about 1 1/2 lbs. fresh chicken breast, cubed and sauteed in canola and soybean oil blend, plus 1 13oz can of chicken. For the cheese I used 1/2 sharp cheddar and 1/2 mozarella. I substituted fat free plain yogurt for the sour cream on top. I also found there wasn't quite enough for the whole 3 layers in a 13x9x2 pan. (You could make the recipe even quicker and easier by using all canned chicken, and using the bagged,shredded cheese. The taste would be different, however.) A delicious, quick and easy recipe, I will make it again. Update: The second time I made this I used corn tortillas, and all cheddar cheese. Still really good!

Salad burnet
This was really easy to make and it tasted great.

ladav
I made this in a 13x9 pan, and there was a ton left over, so next time I will definitely use two 8x8 and freeze one of them! It was delicious! It was also very easy to make. I just threw a whole chicken into my slow cooker in the morning, then mid-afternoon, shredded the chicken and put together the casserole. It was great!

Cook in Training in
This was really yummy! I made 1/2 a recipe as I was trying to use up some leftover ingredients. I used 1 whole can of green chiles and 1 can of golden mushroom soup (only because I already had it on hand). Next time I will use more black beans (cause I love them!) but otherwise it was great as is! Thanks for the recipe!

flower7
This was a big hit at our table last night. The soup mixture was very thick and enough for just two layers in 9 x 13 pan. I spread one layer of black beans between the two soup and cheese layers. Served w/yellow rice, salsa and sour cream on side. Thanks Watkinslady30 for all the "very good"s from family.

Thellie

see 1 more reviews

Tweaks

This was wonderfully quick and easy to make. I made it for my church's Lenten casserole night and received compliments and several requests for the recipe. My husband and teenage kids enjoyed it too. I did make a few additions. I added 3 small,fresh,red,yellow,and orange sweet peppers, chopped. I used about 1 1/2 lbs. fresh chicken breast, cubed and sauteed in canola and soybean oil blend, plus 1 13oz can of chicken. For the cheese I used 1/2 sharp cheddar and 1/2 mozarella. I substituted fat free plain yogurt for the sour cream on top. I also found there wasn't quite enough for the whole 3 layers in a 13x9x2 pan. (You could make the recipe even quicker and easier by using all canned chicken, and using the bagged,shredded cheese. The taste would be different, however.) A delicious, quick and easy recipe, I will make it again. Update: The second time I made this I used corn tortillas, and all cheddar cheese. Still really good!

Salad burnet