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Enchilada Casserole

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“This recipe is great! My husband can't get enough of it. There are so many ways to make it your own and add extra flavor to it. I've served it to family and friends, and I haven't met anyone that hasn't enjoyed it.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In medium frying pan, saute onion in one tablespoon of olive oil until tender. Set off to side.
  3. In large skillet, melt butter, add flour and combine. Add milk and chicken stock to skillet. Whisk steadily until all is combined and there are no lumps. Sauce will thick in 3-4 minutes. Add chicken, rotel, chilies, taco seasoning, onion, and salt & pepper to mix and stir until mix is completely coated with sauce. Set off to side.
  4. Get a casserole dish (9x9 or 9x12). Spoon 1/3 of chicken mix into bottom of pan, spread evenly. Layer 1/3 of cheese then a layer of quartered tortillas. Keep layering until you end with cheese. Place olives and cilantro on top of cheese.
  5. Bake in oven for 30-35 minutes, until cheese is golden brown. Serve with sour cream and hot sauce if desired. This dish goes great with guacamole and chips.

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