• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cleverly Simple
  • Home
  • Recipes
    • Recipe Index (Search)
    • View ALL Recipes
    • Main Dishes
      • Beef
      • Chicken
      • Venison
      • Casseroles
      • Freezer Cooking
      • Pizza and Pasta
    • Appetizers and Snacks
    • Breakfast
    • Dessert
      • Cake
      • Cookies
      • Pies
    • Salad
    • Side Dishes
    • Slow Cooker
    • Soup
  • Farmhouse
    • Farmhouse Renovation
    • Farmhouse Living
  • About
    • Meet Lynette
    • Contact
    • Travel
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Farmhouse
  • About
×

Home » Recipes » Main Dish Recipes » casseroles » The Best Recipe for Chicken Enchilada Casserole | Freezer Cooking

The Best Recipe for Chicken Enchilada Casserole | Freezer Cooking

By Lynette on February 4, 2014 · 22 Comments

Jump To Recipe Print Recipe

best recipe for enchilada casserole

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 Ingredients

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.

Mixing recipe for chicken enchilada casserole

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.

Shredded Chicken for Recipe for Chicken Enchilada Casserole

Put your shredded chicken into a separate mixing bowl.  Add 1 cup of the sauce mixture and stir until the chicken is well coated.

Rolling Enchiladas for Recipe for Chicken Enchilada Casserole

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.

Best Baked Chicken Recipe

Once the tortillas are filled, take the remaining sauce and pour it over the entire dish.

Recipe for Enchilada Casserole Ready to Bake

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.)

enchilada casserole recipe in freezer bins

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Recipe for Enchilada Casserole Ready to Bake

Recipe for Chicken Enchilada Casserole

★★★★★ 5 from 3 reviews
  • Author: Lynette Rice | CleverlySimple.com
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4
  • Category: Main
Print Recipe
Pin Recipe

Description

One of the best freezer cooking meals ever!  This delicious chicken enchilada recipe will have everyone asking for more.


Ingredients

Scale
  • 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)

Instructions

  1. Mix soup, sour cream, salsa and chili powder.
  2. Mix 1 cup mixture with chicken.
  3. Spread about ¼ cup chicken mixture down enter of each tortilla. Top with cheese.
  4. Roll up the tortilla and place seam-side down in shallow baking dish.
  5. Pour remaining salsa mixture over enchiladas. Top with remaining cheese.
  6. Baked covered at 350 degrees Fahrenheit for 40 – 60 minutes or until hot.

Did you make this recipe?

Tag @cleverlysimple on Instagram and hashtag it #cleverlysimple

Looking for another delicious casserole? Easy Recipes With Ground Beef: Million Dollar Casserole

« Simple Kid Craft : Personalized Sharpie Mug
Chocolate Covered Pretzels Recipe for Valentine’s Day »

About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. Kristen

    April 09, 2019 at 10:05 am

    How many servings is this?

    Reply
    • Lynette

      April 12, 2019 at 5:30 pm

      This recipe will serve approximately six people. Enjoy!

      Reply
  2. Ashley

    September 23, 2015 at 6:01 pm

    do you have to roll up mixture in a tortilla or could you layer it instead?

    Reply
    • Lynette

      September 23, 2015 at 7:22 pm

      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!

      Reply
  3. Amanda

    July 14, 2015 at 1:36 pm

    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!

    Reply
    • Lynette

      July 14, 2015 at 1:39 pm

      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!

      Reply
  4. Marilyn Diederichsen

    September 12, 2014 at 10:08 pm

    These look wonderful. Do you thaw them before baking or bake from a frozen state?

    Reply
    • Lynette

      September 14, 2014 at 9:33 am

      Hi Marilyn, I thaw the casserole before baking it. It is a great recipe!

      Reply
  5. April

    June 25, 2014 at 10:22 pm

    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.

    ★★★★★

    Reply
    • Lynette

      July 03, 2014 at 2:53 pm

      It is one of my favorite recipes to make! I hope you all enjoyed it!

      Reply
      • April

        July 03, 2014 at 3:27 pm

        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.

        ★★★★★

        Reply
  6. Steph

    June 02, 2014 at 7:22 am

    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!

    Reply
  7. Robyn

    May 11, 2014 at 7:11 am

    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.

    Reply
    • Gina Gentry

      August 24, 2015 at 7:14 pm

      I found the actual lids for both the square and rectangular pans at Sam’s Club. They work perfectly. 🙂

      ★★★★★

      Reply
      • Lynette

        August 26, 2015 at 11:59 am

        Perfect!

        Reply
  8. Erica

    March 09, 2014 at 4:36 pm

    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?

    Reply
  9. Renna

    February 18, 2014 at 6:30 pm

    I’m not such a fan of flour tortilla enchiladas. Would corn work just as well, you think? Thanks for sharing the recipe! 🙂

    Reply
    • Lynette

      February 19, 2014 at 1:40 pm

      Great question. I don’t see why not. I’ve never tried it with corn tortillas, so let me know what you think!

      Reply
      • Renna

        February 20, 2014 at 12:08 pm

        I will, thank you for your quick response! 🙂

        Reply
        • Erica

          March 09, 2014 at 4:38 pm

          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:)

          Reply
          • Renna

            March 28, 2014 at 1:45 pm

            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! 🙂

            Reply
  10. Deedra

    February 04, 2014 at 11:33 pm

    This recipe looks very good and also very easy. I might have to try this next week.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

welcome image

Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Join Me On Pinterest!

Visit Cleverly Simple 's profile on Pinterest.

Footer

Cleverly Simple logo

Copyright © 2010 – 2021, Cleverly Simple®. All Rights Reserved.

No content on this site may be reused in any fashion without written permission. By using this site, you are agreeing to the site’s terms of use. Cleverly Simple® is a registered trademark of Cleverly Simple, LLC.

  • About
  • Contact
  • PR/Media
  • Disclosure/Privacy Policy
  • Terms of Use

Copyright © 2022 CLEVERLY SIMPLE