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Chicken Enchilada Casserole II

Chicken Enchilada Casserole II

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Anya

Anya

A great 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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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!
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

EKERR19
324

EKERR19

1/16/2004

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 hoping it would be. First, I used corn tortillas instead of flour (I read too many comments about flour tortillas turning to paste) I used cream of celery soup (a favorite)instead of chicken. I cooked the chicken using taco seasoning for chicken and added about 1c corn and 3/4c black beans once the chicken was fully cooked. I also eliminated 1/2 of the sour cream and used a lite version. It came out delicious and can't wait to experiment further. Thanks for all the suggestions, they were very helpful!

laurie
141

laurie

6/22/2003

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 frying the sliced chicken, I added a little water and a package of taco seasoning to the chicken for xtra flavor. Wow, was it absolutely fantastic!

foodie77
124

foodie77

7/9/2003

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!!!

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