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.
One of the best freezer cooking meals ever! This delicious chicken enchilada recipe will have everyone asking for more.
- 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 1/4 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.