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You are here: Home » Mexican Recipes » Chicken Enchilada Casserole

Chicken Enchilada Casserole

February 1, 2010 - By Dan Mikesell AKA DrDan - Updated October 15, 2019 - 1 Comment

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One of my absolute favorites, Chicken Enchilada Casserole. Follow these step by step photo instructions for this classic dish.
Chicken Enchilada Casserole from 101 Cooking for Two

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.

This is one of my favorite dishes. With great sauce and a cheese topping. Nothing is better plus it makes great leftovers.

My Rating
Rating 5 per 5
An easy 5. I could eat this all day every day. This has been one of my favorite recipes.

Recipe Notes for Chicken Enchilada Casserole

The Chicken

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.

The Sauce

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.

Other Tex-Mex Casseroles

Taco Casserole

Easy Sour Cream Chicken Enchiladas

Healthier Chicken Enchilada Casserole in 60 Minutes

Crock Pot Southwest Chicken Casserole

Crock Pot Chicken Enchilada Casserole

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chop one onion

Preheat over to 375 convection. Chop onion and add to sour cream.

assemble chicken enchiladas part 1

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.

Assemble Chicken Enchilada part 2

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.

Chicken Enchilada Casserole from 101 Cooking for Two

Bake until cheese is browned. About 20 minutes.

Top with tomato, lettuce, and sour cream. Or anything else you want.

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Chicken Enchilada Casserole
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4.5 from 2 votes

Chicken Enchilada Casserole

One of my absolute favorites, Chicken Enchilada Casserole. Follow these step by step photo instructions for this classic dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : Mexican
Servings/Adjust Amount: 8 servings
8

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Recipe Notes

Pro Tips:

  1. This is a large casserole but can easily be cut in half.
  2. Any shredded chicken will do.
  3. Use a 9X13 inch casserole for a full recipe and an 8X8 or 9X9 for a half recipe.
  4. Good refrigerated for 2-3 days and frozen for 3-4 months.
 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 469kcal | Carbohydrates: 30g | Protein: 36g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 1675mg | Potassium: 325mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1307IU | Vitamin C: 3mg | Calcium: 369mg | Iron: 3mg
 

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.

Originally Published Feburary1, 2010

 

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Filed Under: Casserole Recipes, Mexican Recipes

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Comments

  1. Babbs

    November 09, 2014 at 5:25 pm

    Yummy chicken enchiladas.

    Reply

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