Go Back
–+ servings
A glass baking dish filled with a layered casserole topped with round tortillas and melted cheese, garnished with chopped herbs. Surrounded by plates, drinks, and condiments on a table.

Easy Chicken Enchilada Casserole

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings

Ingredients

  • 2 cups shredded cooked chicken *see notes
  • 1 tablespoon unsalted butter or avocado oil
  • 1 yellow onion peeled and diced
  • 1 cup diced mushrooms
  • 16 ounces sour cream
  • 10.5 ounces canned condensed cream of mushroom soup or cream of celery or cream of chicken
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 4 ounces canned diced green chiles
  • 2 ½ cups shredded cheddar cheese divided
  • 15 corn tortillas
  • cooking spray

Instructions

  • Preheat the oven to 350ºF.
  • Melt butter in a medium skillet over medium heat. Sauté the onions and diced mushrooms in the melted butter until onions are translucent, about 5 minutes.
  • To a large bowl, add shredded chicken, sour cream, cream of mushroom soup, salt, pepper and spices. Stir well to combine, then mix in onions, mushrooms, green chiles and 1 cup of the shredded cheese.
  • Spread a thin layer of chicken mixture in the bottom of a greased 9x13-inch glass baking dish.
  • Assembling the casserole: First, spray both sides of corn tortillas with non-stick cooking spray. Lay three full tortillas and three tortilla halves in a single layer over the chicken mixture. Then add layer of chicken mixture and then a layer of cheese. Repeat layers until you have 5 and a half tortillas remaining. The last layer will be just tortillas and cheese.
  • Bake in preheated oven for 30 minutes until cheese on top is melted. Cut the casserole into 12 even 3x3-inch squares and serve.

Notes

I cook the chicken the night before in a slow cooker, using about one pound of chicken (three boneless skinless breasts). Place in the crock with just enough water to cover the breasts, and cook on Low overnight. In the morning, remove the cooked chicken and allow it to cool enough to place in fridge until you're ready to make the casserole.
To save time, you can remove the skin and bones from a cooked rotisserie chicken. Then, chop or shred the meat to use.

Nutrition

Serving: 1 3-inch square | Calories: 304kcal | Carbohydrates: 20g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 509mg | Potassium: 267mg | Fiber: 3g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 1mg
QR Code linking back to recipe