Skip to main content New this month
Get the Allrecipes magazine

Chicken Enchilada Casserole II

Rated as 4.39 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 537 cals
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 537 calories; 28.1 g fat; 39.9 g carbohydrates; 31.4 g protein; 95 mg cholesterol; 1131 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 518
  1. 710 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I used light sour cream to cut back a little on the calories, I don't really think it affected the taste of this casserole too much, though I think 16 oz. of sour cream was WAY too much, and als...

Most helpful
Most positive
Least positive
Newest

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!!!

Oh my goodness! This was SO delicious that I don't even have words to do it justice. My husband loved it, I loved it, and I will definitely be adding this to my "will make again" list. The on...

This dish quickly became a family favorite. My Italian Father-In-Law doesn't like mexican food of any kind, but he LOVES this. I have served this dish for many, many dinner guests in my home, bu...

This a good recipe. I did change it a little. I used half the sour cream, cream of celery soup, 3 cups of cheese and I omited the chili beans. I also added black beans and corn and replaced the ...

I used light sour cream to cut back a little on the calories, I don't really think it affected the taste of this casserole too much, though I think 16 oz. of sour cream was WAY too much, and als...

This casserole has become a staple in our family. I never use the whole can of cream of chicken though because it has a tendency to overwhelm the mixture. Other than that - perfect!

This is a great recipe and my husband loves it! It's easy to prepare and very hearty. I switched to corn tortillas instead of flour because I thought the flour ones turned out with a slimy tex...