Chicken Enchilada Casserole(Good With Mexican Salad)
Creamy chicken enchilada casserole with layered tortillas, rich cheese, and flavorful chiles, perfect for a comforting Mexican-inspired meal enjoyed by the family.
Ingredients
Instructions
- Boil chicken until cooked, then cut into pieces.
- Preheat oven to 350°F (175°C).
- Mix cream of mushroom soup, cream of chicken soup, and green chiles together.
- Saute chopped onion until translucent, then add to the soup mixture.
- Add cooked chicken to the mixture and stir.
- Butter a 9 x 13-inch baking dish.
- Layer halved taco shells or tortilla chips at the bottom of the dish.
- Pour half of the soup and chicken mixture over the layer of shells.
- Sprinkle a layer of grated Cheddar cheese on top of the mixture.
- Add the remaining soup mixture over the cheese layer.
- Top with the remaining cheese.
- Bake in the preheated oven for 20 to 30 minutes until hot and bubbly.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the soup mixture. If you don't have chicken broth, water can be used as a substitute, though it may affect the flavor slightly. For a healthier option, you can use shredded rotisserie chicken instead of boiling your own.
Serving Suggestions
This Chicken Enchilada Casserole pairs beautifully with a fresh Mexican salad for a complete meal. You can also serve it alongside sour cream, guacamole, or salsa to enhance the flavors. For additional sides, consider serving with Spanish rice or refried beans, making it a hearty family dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can use the Enchilada Casserole (Microwave) method for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchilada Casserole(Good With Mexican Salad) contains roughly 610 calories, with 16g protein, 65g carbohydrates, and 32g fat. It is an excellent source of protein (32% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1143mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and store it in the refrigerator for up to 24 hours. Just cover it tightly with plastic wrap or foil. When ready to bake, remove the cover and add a few extra minutes to the baking time.
What can I use instead of cream of mushroom soup?
If you need a substitute, you can use an equal amount of cream of celery soup or even a homemade white sauce. For a lighter version, consider using a mixture of plain Greek yogurt and chicken broth to achieve a similar creamy texture.
Can I freeze the Chicken Enchilada Casserole?
Absolutely! You can freeze the casserole before baking. Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To bake after freezing, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).