Chicken Enchilada Casserole


A great chicken 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.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
1 hr


  • 1 (16 ounce) container sour cream

  • 1 (16 ounce) jar salsa

  • 1 (10.5 ounce) can condensed cream of chicken soup

  • 1 (8 ounce) can chili beans, drained

  • ¼ cup diced onion

  • 6 (12 inch) flour tortillas, cut into strips

  • 6 skinless, boneless chicken breast halves - cooked and shredded

  • 4 cups shredded Cheddar cheese


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.

  3. Layer the bottom of a 9x13-inch baking dish with 1/3 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture, and 1/3 of the Cheddar cheese. Repeat layering with remaining ingredients.

  4. Bake in the preheated oven until golden and bubbly, 20 to 30 minutes. Let stand about 10 minutes.

Nutrition Facts (per serving)

537 Calories
28g Fat
40g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 537
% Daily Value *
Total Fat 28g 36%
Saturated Fat 15g 74%
Cholesterol 95mg 32%
Sodium 1131mg 49%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 31g
Vitamin C 2mg 9%
Calcium 417mg 32%
Iron 3mg 18%
Potassium 467mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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