One of my absolute favorites, Chicken Enchilada Casserole. Follow these step by step photo instructions for this classic dish.
Introduction and My Rating
This is one of my favorite dishes. With great sauce and a cheese topping. Nothing is better plus it makes great leftovers.
An easy 5. I could eat this all day every day. This has been one of my favorite recipes.
Any shredded chicken will do. I sometime will braise some skinless breast in spiced up broth but really just plan shredded chicken with some sauce added will be fine.
2 large chicken breasts will make about 4 cups of shredded chicken.
An interesting option is Freezer Burnt Chicken Breasts Rescue - Shredded Mexican.
You could use canned enchilada sauce, but please don't. My enchilada sauce is a wonder, and canned sauce is horrible. Homemade Enchilada Sauce
The Pan Size and Servings
This is a large casserole and uses 4-6 cups of shredded chicken. Add about 1 cups of my homemade enchilada sauce to the chicken.
As written and the pictures are for a full recipe that needs a 9 by 13 inch large casserole dish. That is 8 servings.
This is easy to cut in half and make in a 8 by 8 or 9 by 9 pan.
Preheat over to 375 convection. Chop onion and add to sour cream.
Set up an assembly line of two dinner plates and the baking pan.
Place about 1/4 cup enchilada sauce on the first plate.
Take first tortilla and place on the first plate. Coat both sides lightly with sauce and move to the second plate for assembly.
Place 2 tablespoon of the sour cream/onion mixture in a line about 1/3 in from left side. Add a generous about of shredded chicken and top with about 2 tablespoon cheese.
Starting on the left side, tightly roll the tortilla.
Place the enchiladas seam down in the baking pan.
Adding sauce to the first plate as needed.
Pour all remaining sauce over the pan.
Top with any extra onion. Add 8 oz cheese.
Bake until cheese is browned. About 20 minutes.
Top with tomato, lettuce, and sour cream. Or anything else you want.
Chicken Enchilada Casserole
- 4-6 cups shredded chicken
- 4 cups enchilada sauce - homemade preferred
- 1 cup sour cream
- 1/2 cup onion - chopped
- 8 tortillas - 8 inch flour
- 1 pound shredded cheese
- Preheat over to 375 convection. Chop onion and add to sour cream.
- Mix 1/2 cups of enchilada sauce with 4-6 cups of shredded chicken.
- Set up an assembly line of two dinner plates and the baking pan.
- Place about 1/4 cup enchilada sauce on first plate.
- Take the first tortilla and place on the first plate. Coat both sides lightly with sauce and move to the second plate for assembly.
- Place 2 tablespoon of the sour cream/onion mixture in a line about 1/3 in from left side. Add a generous about of shredded chicken and top with about 2 tablespoon cheese.
- Starting on the left side, tightly roll the tortilla and place seam down in the baking pan.
- Repeat and add sauce to the first plate as needed.
- Pour all remaining sauce over the pan. Top with any extra onion. Add 8 oz cheese.
- Cook until cheese is browned. About 20 minutes.
- This is a large casserole but can easily be cut in half.
- Any shredded chicken will do.
- Use a 9X13 inch casserole for a full recipe and an 8X8 or 9X9 for a half recipe.
- Good refrigerated for 2-3 days and frozen for 3-4 months.
ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Editor's Note: This recipe was published on February 1, 2010. It was my first grand project and resulted in three posts. But time has passed, and at least a moderate buff up is in order. The discussion has been rewritten and the photos refreshed.