Easy Enchilada Casserole


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

Prep Time:
10 mins
Cook Time:
1 hrs
Additional Time:
5 mins
Total Time:
1 hrs 15 mins


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

  • 4 cooked skinless, boneless chicken breast halves, chopped

  • 8 ounces sour cream

  • ½ cup chopped green onions

  • 3 cups salsa

  • 1 (4 ounce) can diced green chiles

  • 4 cups shredded Monterey Jack cheese

  • 12 (8 inch) flour tortillas


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

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

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

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

Nutrition Facts (per serving)

576 Calories
29g Fat
47g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 576
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 75%
Cholesterol 91mg 30%
Sodium 1508mg 66%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 33g
Vitamin C 11mg 57%
Calcium 468mg 36%
Iron 4mg 21%
Potassium 553mg 12%

* 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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