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5 Course Mexican Fiesta: Chicken Enchilada Casserole

Chicken Enchilada Casserole (edited 1/18/12)

These enchiladas are not rolled up, so it is really easy to make. You layer the flour tortillas like you would lasagna. I use Stokes Green Chile Sauce with chicken, but it is not available all over the country. (if you do find it, it will be in a 15 oz. can and the Stokes is in red lettering. ) I have not found it in the Midwest. Trader Joes has a Salsa Verde that can be used or there will be at least one brand of green chile salsa in the mexican food section of your grocery store.
I really like bone-in, skin-on chicken breasts. I put them in a pot on the stove and cover them with water and a little salt, cover and simmer them for about an hour. You can use boneless if you prefer.

Chicken Enchilada Casserole
4 chicken breasts, cooked and chopped (a rotisserie chicken works great and is a lot less trouble)
8 flour tortillas
1 cup sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese
1 cup shredded cheddar cheese
1 can Stokes green chile sauce (I have recently found Green Chile Stew at Central Market that is great in this recipe instead of the Stokes.  See Picture above.)
Spread 1/4 cup green chile sauce in the bottom of 9X13 pan or casserole dish. Mix sour cream, chicken soup and 2 cups of cheese together in a bowl, then stir in chicken. Line the dish with 2 tortillas, or cut to fit the pan you are using. Spread 1/2 of the chicken mixture over the tortillas. Repeat tortillas then chicken mixture then tortillas. Spoon remaining green chile sauce over the top or the tortillas. Then sprinkle with 1 cup cheddar cheese. Bake at 350 degrees, uncovered, for 30 minutes. (15 minutes longer if it has been refrigerated).
You can make this 2 days ahead, cover with foil and refrigerate.
By Therese, January 11, 2009
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