Chicken Enchilada Casserole II

Chicken Enchilada Casserole II

497

"A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired."

Ingredients

1 h servings 537 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1131 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
  4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Footnotes

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

497
  1. 680 Ratings

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I wanted to try this, but did not want it to be like "dip" -- after reviewing comments and suggestions, I made the following changes and WoW! was it good! It was more like the casserole I was ho...

Would definitely DEFINITELY make again. Guests loved it. I did make 2 changes: one, I spread a little layer of refried beans on the chicken and left out the kidney beans; two, when I was stir ...

Used corn tortillas instead, added a can of diced tomatoes and green chiles, used black beans instead of chili beans, cooked the chicken in taco seasoning, wonderful!!!