Chicken Enchilada Casserole I

Chicken Enchilada Casserole I

147 Reviews 10 Pics
Recipe by  PANZER33

“A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. Almost like a Mexican lasagna!”

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Adjust Servings

Original recipe yields 8 servings



  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!

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Reviews (147)

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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, used a total of 16oz of shredded mexican cheese on top of each layer (instead of the processed cheese), cut the corn tortillas into strips for easier eating and finally added some sliced jalapenos and black olives. With these changes, it wasn't runny at all, a nice thick cheesy casserole. I highly recommend you make this recipe with my changes! It was delicious!!!!



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 its shredded well! Like others, I didn't use the cheese spread but instead used grated old cheddar on top of every layer. Because I didn't need to melt the cheese into the mixture as I would have if I used the cheese spread, I omitted the step of heating all of the ingredients together on the stove and just mixed them up in a bowl. I used both of the soups but not the chicken broth. When I mixed the ingredients, I put everything in the sauce together except for the chicken pieces and reserved a cup or so and then added the chicken. I used the reserved sauce for spreading on the bottom of the casserole under the first layer of tortillas and for on top of the last layer. I used more tortillas then they called for, and did three layers...tortillas, chicken sauce, cheese, repeated it, and then finally one last layer of tortillas topped with a thin layer of the reserved sauce and then grated cheese. The casserole was not runny at all, I believe the extra top layer of tortillas helps absorb some of the extra liquid. I also drained my chiles and tomatoes well. I also made this dish the night before and took it to a friend's for supper then next day, it cut out in perfect squares that we easily reheated in the microwave and everyone had seconds!!!



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 other reviewers have stated. It was a little on the spicy side but that can be easily adjusted by the temperature of the green chilies. My grandfather who is not fond of "hot or spicy" foods had more than one helping. This is totally a casserole dish if you leave out the access liquid. Great recipe Kyle!!

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Amount Per Serving (8 total)

  • Calories
  • 531 cal
  • 27%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 30.4 g
  • 10%
  • Protein
  • 46.5 g
  • 93%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 1923 mg
  • 77%

Based on a 2,000 calorie diet



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"Pantry Raid" Chicken Enchilada Casserole


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Green Chile Chicken Enchilada Casserole