Chicken Enchilada Casserole I

Chicken Enchilada Casserole I


"A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!"


servings 533 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 46.6 g
  • 93%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 2043 mg
  • 82%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  3. In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 184 Ratings


Yes yes and yes! This was outstanding. I made the following changes. Omited the chicken broth, drained the tomatoes, sauteed the onion w/garlic, added 1 can of rinsed and drained black beans, us...

This recipe turned out great with a bit of tweaking. To save time, (and money!) instead of buying and cooking chicken breast I bought a rotisserie chicken from the supermarket and stripped it of...

I gave this dish 5 stars and 2 thumbs up because it really is tasty. This turned out beautifully because I left out the chicken broth. I'm sure it would have been runny if I had added it like o...