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

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Ingredients

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • In a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 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 5 minutes before cutting.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

576 calories; 28.5 g total fat; 91 mg cholesterol; 1508 mg sodium. 46.6 g carbohydrates; 33.4 g protein; Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2007
This was pretty tasty even though I found out by reading other reviews that I had made a mistake! I didn't top it off with tortillas only the cheese and didn't realize it was supposed to be covered. So I baked it uncovered for 40 minutes and let it sit for 5 minutes and I think it turned out pretty good! I think the fact that it turned out good and not soupy like others have mentioned is because I didn't cover it in the first place! LOL. I like the addition of the cream of chicken soup/sour cream base. I also sauteed fresh chicken strips with a little olive oil cumin and chili powder since the recipe doesn't exactly say what to do with the chicken. I think I'll be making this again. Read More
(72)

Most helpful critical review

Rating: 3 stars
04/12/2010
This had real good flavor. Tortillas were a bit thick in the middle will only use one layer of tortillas next time. Maybe my pan wasn't the right size? It was easy to make and I will make this again just wont be in my regular rotation. Thanks Jeannie for submitting this recipe! Read More
(3)
130 Ratings
  • 5 star values: 75
  • 4 star values: 41
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
01/05/2007
This was pretty tasty even though I found out by reading other reviews that I had made a mistake! I didn't top it off with tortillas only the cheese and didn't realize it was supposed to be covered. So I baked it uncovered for 40 minutes and let it sit for 5 minutes and I think it turned out pretty good! I think the fact that it turned out good and not soupy like others have mentioned is because I didn't cover it in the first place! LOL. I like the addition of the cream of chicken soup/sour cream base. I also sauteed fresh chicken strips with a little olive oil cumin and chili powder since the recipe doesn't exactly say what to do with the chicken. I think I'll be making this again. Read More
(72)
Rating: 4 stars
01/05/2007
This was pretty tasty even though I found out by reading other reviews that I had made a mistake! I didn't top it off with tortillas only the cheese and didn't realize it was supposed to be covered. So I baked it uncovered for 40 minutes and let it sit for 5 minutes and I think it turned out pretty good! I think the fact that it turned out good and not soupy like others have mentioned is because I didn't cover it in the first place! LOL. I like the addition of the cream of chicken soup/sour cream base. I also sauteed fresh chicken strips with a little olive oil cumin and chili powder since the recipe doesn't exactly say what to do with the chicken. I think I'll be making this again. Read More
(72)
Rating: 5 stars
05/19/2008
This was a great recipe. Kind of like Mexican lasagna. I made the following changes based upon the previous reviews: 1. cut chicken breasts up into bite size pieces then saute in a little olive oil with some cumin and chili pepper (yum this was a surprise) 2. cooked casserole entire time uncovered 3. added half can black beans to chickent mixture-very pretty and liked the texture 4. substituted corn chips for middle layer of tortillas-not sure if this mattered. 5. went low fat on soup and sour cream. This was a great "comfort" food recipe! Read More
(45)
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Rating: 5 stars
08/06/2006
Fantastic recipe!Super easy to make and it tastes great! It was a big hit with my family. I did make a few changes I shredded my chicken after boiling it. I used 2 cups of salsa instead of 3 and added one can of black beans(drained) to the salsa. I also added the green chiles to the sour cream soup and chicken mixture. Read More
(38)
Rating: 5 stars
03/31/2008
This is an awesome recipe. I tore my tortillas into pieces for easy serving. Used a regular onion that I cooked with my chicken. Hot salsa and added chilli powder and cumin. Great to make a few days ahead when you know your going to be busy. Thanks! Read More
(19)
Rating: 5 stars
11/07/2005
We had this casserole for dinner tonight and were very pleasantly surprised! It was better than anything we've had at our local Mexican restaurants. I added a can of corn a can of black beans and a small can of green enchilada sauce when assembling the casserole. Then in addition to the suggested garnish of sour cream and black olives we sprinkled fresh cilantro on top. Extremely flavorful. Read More
(18)
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Rating: 5 stars
04/28/2011
This is a great dish to prepare for family or company! I have also made it by putting a portion of the diced chicken/sour cream/green onioins/soup green chilies/cheese mixture into the center of 8-10 flour tortillas rolling them up and placing them in a Pam-sprayed blong pyrex casserole dish. I put the remaing mixture over the top and cover it all with more cheese. Bake as directed (uncovered) and serve with the salsa as your garnish. This way each person knows where the servings are divided and has his/her own enchilada. My family loves these! We also serve them with homemade guacamole. (2-3 fresh ripe avacados mashed; 1-2 T. lemon juice; 1 small chopped onion; 1 t. salt and 1 dollop sour cream. Mix until smooth and serve with tortilla chips.) YUMMY! Read More
(13)
Rating: 4 stars
09/30/2003
Tasty and Easy. I added about a cup of black beans to the chicken mixture. Read More
(11)
Rating: 4 stars
10/21/2003
My family loved this recipe. The only bad thing is the recipe wasn't finished it was like somone forgot to type in the rest of the sentence and I am new to this cooking thing so I had no idea what I was suppose to do with the chicken breast halves until after making the casserole. But it tasted great anyway. Read More
(9)
Rating: 4 stars
01/14/2012
Loved the recipe. 2nd time making it I changed the following. I reduced the salsa to 1 1/2 c and added 1 can of enchilada sauce. Instead of using all flour tortillas I substituted about 1 1/2 cups of crushed corn chips for the middle layer --which added a nice flavour. I also did not cover the dish while baking. Read More
(8)
Rating: 3 stars
04/12/2010
This had real good flavor. Tortillas were a bit thick in the middle will only use one layer of tortillas next time. Maybe my pan wasn't the right size? It was easy to make and I will make this again just wont be in my regular rotation. Thanks Jeannie for submitting this recipe! Read More
(3)