Chicken enchiladas casserole with cream of chicken soup

It’s easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.

Chicken enchiladas casserole with cream of chicken soup

I received this recipe for a Layered Chicken Enchilada Casserole from my Mom’s best friend over 35 years ago. It is a family favorite meal to this day. It’s a recipe I have made countless times over the years, and during my 30+ years of heading to work every day, really appreciated how quickly it can be assembled, cooked, and enjoyed!

I love Mexican food, and typically eat enchiladas with the traditional red sauce. However, this recipe has a white sauce, with onions and green chiles, so the very first time I made it years ago, I wasn’t sure I would enjoy it. I was wrong. This is a hearty casserole that can easily serve 8-10 people. It’s not too spicy, but has a wonderful flavor from the layers of chicken, corn tortillas, green chiles, onions, white sauce, and cheese. It is absolutely delicious (especially the second day, for leftovers!), and is a snap to prepare.

Since the baking time is only 30 minutes,  it is easy to prepare early in the day, cover and refrigerate it until ready to cook, then slam it (such a nice verbal picture, huh?) in the oven, and enjoy it a short time later. Here’s a few pics to show you the “ho-to’s of making this easy casserole:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Sauce

Cook the onions and green chiles in a large skillet to begin making the sauce for this casserole.

Chicken enchiladas casserole with cream of chicken soup

The remaining sauce ingredients are added to the skillet, and now the sauce is cooking happily.

Chicken enchiladas casserole with cream of chicken soup

Layered Chicken Enchilada Casserole Is Assembled, One Layer At A Time

3 layers are added, consisting of tortillas, chicken, sauce and cheddar cheese. Once fully layered, the casserole is ready to bake! This layering is easy to do, because you don’t have to fill and roll the tortillas, as you need to do with traditional enchiladas! You just have to tear the tortillas into pieces and LAYER them!

Chicken enchiladas casserole with cream of chicken soup

Here is the layered chicken enchilada casserole ready to eat, with a small salad on the side. Cheesy, chicken enchilada casserole… for the win!

Chicken enchiladas casserole with cream of chicken soup

Hope you will give this layered chicken enchilada casserole a try. It’s EASY and DELICIOUS. I REALLY think you will like it, and the leftovers can be EASILY reheated, too!

Looking For More CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes, including:

  • Chicken Divan
  • Fiesta Chicken Pasta Casserole
  • Easy Chile Relleno Casserole
  • Eggplant Parmesan

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Chicken enchiladas casserole with cream of chicken soup
Original recipe source: Sandy Rohrbacher

↓↓ PRINTABLE RECIPE BELOW ↓↓

Chicken enchiladas casserole with cream of chicken soup

It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.

Category: Entree

Cuisine: Mexican, Southwestern

Keyword: chicken enchilada casserole

Servings: 10 servings

Calories Per Serving: 228 kcal

  • 4 chicken breasts (boneless, skinless) , boiled and cubed (save the broth!)
  • 12 corn tortillas
  • 10.5 ounce can cream of mushroom soup
  • 10.5 ounce can cream of chicken soup
  • 4 ounce can diced green chiles
  • 1 cup chicken broth
  • 1 small brown onion , chopped
  • 2 cups grated cheddar cheese
  • 1 Tablespoon butter

Make the sauce:

  1. Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 3-4 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.

Make the casserole:

  1. Preheat oven to 350 degrees.

  2. Lightly grease a 9x13 baking dish. Layer the ingredients in this order: 1) 4 tortillas, torn into small pieces, 2) 1/3 of the chicken pieces, 3) 1/3 of the sauce, 4) 1/3 of the grated cheese.

  3. Repeat the layers 2 more times, ending with the grated cheese.

  4. Bake casserole, uncovered for 30 minutes or until heated all the way through.

  5. Remove casserole from oven. Let stand for approximately 5 minutes or so, to enable the cheese to firm up a bit (this will make cutting it and serving it up MUCH easier!)

  6. Enjoy!

A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!

Nutrition Facts

Layered Chicken Enchilada Casserole

Amount Per Serving (1 (1/10 of total))

Calories 228 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 55mg18%

Sodium 349mg15%

Potassium 295mg8%

Carbohydrates 15g5%

Fiber 2g8%

Protein 17g34%

Vitamin A 290IU6%

Vitamin C 6.8mg8%

Calcium 199mg20%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Chicken enchiladas casserole with cream of chicken soup

Chicken enchiladas casserole with cream of chicken soup

What is the secret to good enchiladas?

Treat Your Tortillas Right The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

How do you keep enchiladas from getting soggy when baking?

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

Should I bake my enchiladas covered or uncovered?

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

What is the best melting cheese for enchiladas?

A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily. Colby-Jack cheese is a good substitution as well.