One of my absolute favorites, Chicken Enchilada Casserole. Follow these step by step photo instructions for this classic dish.
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 re-edited and the mandatory dog picture. Last updated May 3, 2018.
We are finally getting to the point of the last two posts. We are now going to assemble the Chicken Enchilada Casserole.
My Rating
An easy 5. I could eat this all day every day. This has been one of my favorite recipes.
The Girls with their bunny babies.
Recipe Notes for Chicken Enchilada Casserole
This is a large casserole and uses about 8 cups of shredded chicken. You can use my recipe for Mexican Shredded Chicken. This is already seasoned for this recipe but if you have shredded chicken from another source, add about 2 cups of my homemade enchilada sauce to the chicken.
You could use canned enchilada sauce, but please don’t. My enchilada sauce is a wonder, and canned sauce is horrible.
Other Tex-Mex Casseroles
Easy Sour Cream Chicken Enchiladas
Healthier Chicken Enchilada Casserole in 60 Minutes
Crock Pot Southwest Chicken Casserole
Crock Pot Chicken Enchilada Casserole
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 T 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 T 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.
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Excellent Chicken Enchilada Casserole
Ingredients
- 8 cups shredded chicken - from my Mexican shredded chicken recipe or see below
- 4 cups enchilada sauce - homemade preferred
- 1 cup sour cream
- 1/2 cup onion - chopped
- 8 tortillas - 8 inch flour
- 1 pound shredded cheese
Instructions
- 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 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 T 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 T 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
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is 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
Babbs
Yummy chicken enchiladas.