Let me share with you the best recipe for chicken enchilada casserole. I’ve made this a couple times this month because it is just that good. And by me “making” it, I don’t mean that I had to go out and buy all the ingredients again. This casserole freezes well which means I used it in my freezer cooking! That’s right folks, you can double or even quadrupled the recipe. Do a little more work and freeze this pulled chicken recipe.
So let’s get started!
Recipe for Chicken Enchilada Casserole
Gather the ingredients: (To make 1 casserole, I suggest making more.)
1 Can Condensed Cream of Chicken Soup
8 oz Sour Cream
1 Cup Salsa
2 tsp chili powder
2 Cups shredded or chopped cooked chicken
1 Cup shredded Mexican blend cheese
10 flour tortillas
When you double this recipe, it actually works out cheaper. The tortillas come in a pack of 20. You can buy a 16 oz jar of sour cream. And the salsa I purchased had exactly two cups in it.
Mix together the salsa, cream of chicken, sour cream and chili powder.
I know. It’s kind of gross and kind of awesome all at the same time.
Put your shredded chicken into a separate mixing bowl. Add 1 cup of the sauce mixture and stir until the chicken is well coated.
Add the chicken mixture to a tortilla. Top it with a bit of cheese. Roll the tortilla up and place seam-side down in a baking dish that has been sprayed with cooking spray.
*Tip: I stacked our tortillas. I put five one direction and put five the opposite direction on top. If you’re using a rectangular dish, you can place them in one layer. I prefer the two with a smaller dish, but that’s me.
Once the tortillas are filled, take the remaining sauce and pour it over the entire dish.
Top with more cheese.
At this point you can cover it and place it in the oven at 350 degrees Fahrenheit. Bake for 40 – 60 minutes. (The baking time depends on if you did a single or double layer. When the edges are bubbly, your casserole is done.)
If you’re like me, you’ll cover it with foil and label it. This went into our freezer to enjoy later!
That’s it! This recipe for Chicken Enchilada Casserole is delicious and oh so easy to make! The kids can even help you with this one. My kids loved helping me scoop the chicken mixture into the tortillas.
Enjoy!
- 1 Can condensed cream of chicken soup
- 8 oz sour cream
- 1 Cup salsa
- 2 tsp chili powder
- 2 Cups chopped or shredded cooked chicken
- 1 - 2 Cups Mexican blend shredded cheese
- 10 flour tortillas (small)
- Mix soup, sour cream, salsa and chili powder.
- Mix 1 cup mixture with chicken.
- Spread about ¼ cup chicken mixture down enter of each tortilla. Top with cheese.
- Roll up the tortilla and place seam-side down in shallow baking dish.
- Pour remaining salsa mixture over enchiladas. Top with remaining cheese.
- Baked covered at 350 degrees Fahrenheit for 40 - 60 minutes or until hot.
Looking for another delicious casserole? Easy Recipes With Ground Beef: Million Dollar Casserole
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do you have to roll up mixture in a tortilla or could you layer it instead?
I don’t see why layering it wouldn’t work. You might use more of the filling and less tortillas so it’s really up to you. 🙂 Enjoy!
i want to make this for a freezer meal. Do I have to cook it before I freeze it, or can I just put it in the freezer and cook it on the day I’m ready to eat it? Thanks!
Hi Amanda. It’s a perfect recipe for the freezer. You do need to cook the chicken. However, you do not need to cook the casserole until after you’ve thawed it. Enjoy!
These look wonderful. Do you thaw them before baking or bake from a frozen state?
Hi Marilyn, I thaw the casserole before baking it. It is a great recipe!
Mmmm, I just made my first double pan of this. I had a little filling left over and it was DELICIOUS! Can’t wait to pop a pan into the oven.
It is one of my favorite recipes to make! I hope you all enjoyed it!
I had to come back and give an update. This was a WINNER! I’m so glad I made two pans. Also, I think the filling will be good as a dip. WOW! We love this! Thanks for sharing.
I’ve been making a casserole similar to this for years now. Only I use taco seasoning instea of salsa (I’m going to try the salsa!) and instead of rolling the enchiladas I cut the tortillas (I use corn) into about one inch pieces and just mix all the ingredients together! More like a casserole and so much easier than rolling a bunch of enchiladas!
If you place a layer of Press & Seal plasic wrap over the food, then cover with foil, it helps seal out air & prevent freezer burn. Just remember to remove the plastic wrap before baking! I do this for all my freezer meals & it works great.
I found the actual lids for both the square and rectangular pans at Sam’s Club. They work perfectly. 🙂
Perfect!
This looks great! Can’t wait to try it for our next freezer meal swap! Do you thaw yours before cooking, or just throw it right in?
I’m not such a fan of flour tortilla enchiladas. Would corn work just as well, you think? Thanks for sharing the recipe! 🙂
Great question. I don’t see why not. I’ve never tried it with corn tortillas, so let me know what you think!
I will, thank you for your quick response! 🙂
Renna, did you try it with corn tortillas yet? I can’t wait to hear how it turns out! I’m thinking of trying a batch each way, to see which the fam prefers:)
No, not yet. We left town for a few weeks, to visit our daughter in Colorado, and only recently returned home. I appreciate this reminder! 🙂
This recipe looks very good and also very easy. I might have to try this next week.