Rating: 4.5 stars 4.3
141 Ratings
  • 5 star values: 80
  • 4 star values: 45
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 3

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.



Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  • In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.

  • Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.

  • Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Nutrition Facts

576 calories; protein 33.4g; carbohydrates 46.6g; fat 28.5g; cholesterol 91mg; sodium 1508.3mg. Full Nutrition