Chicken Enchiladas Casserole
Creamy and cheesy, chicken enchiladas casserole combines tender chicken, green chiles, olives, and a rich sauce topped with melted cheddar. Perfect for family dinners or potlucks, this comforting dish offers bold flavors and a satisfying texture in every bite.
Ingredients
Instructions
- Saute chopped onions in butter until translucent.
- Add chicken broth and bring to a simmer.
- Stir in two cans of cream of chicken and mushroom soups, chopped green chiles, chopped black olives, and pre-cooked chicken. Simmer for 7 minutes.
- Add 1/4 cup grated cheddar cheese and sour cream to the mixture, stirring until combined.
- Layer tortillas and chicken mixture in a 9 x 13 inch pan, starting with a tortilla, then chicken mixture, then cheese, repeating until ingredients are used, ending with a layer of cheese on top.
- Sprinkle 1 cup grated cheddar cheese over the top layer.
- Bake at 350°F (175°C) covered for 25 minutes, then remove cover and bake for an additional 5 minutes to brown the cheese.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or chili powder to the chicken mixture. You can substitute sour cream with Greek yogurt for a healthier twist. If you don't have flour tortillas, corn tortillas work well too. To save time, use rotisserie chicken instead of pre-cooked chicken. This dish is a great way to use up leftover chicken from other meals.
Serving Suggestions
Serve the casserole with a side of Mexican rice or a fresh garden salad for a complete meal. It's also delicious accompanied by a dollop of guacamole or salsa. For a festive touch, garnish with fresh cilantro and lime wedges. This dish pairs beautifully with Cumin Avocado Rice for a hearty and satisfying dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the casserole with foil and warm it in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but be cautious to avoid drying out the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas Casserole contains roughly 1304 calories, with 17g protein, 57g carbohydrates, and 112g fat. It is an excellent source of protein (34% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1570mg per serving (68% 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 assemble the casserole a day in advance and refrigerate it until ready to bake. Just be sure to cover it tightly with foil to prevent it from drying out. When ready to bake, you may need to add a few extra minutes to the cooking time if it’s coming straight from the fridge.
Can I freeze the chicken enchiladas casserole?
Absolutely! To freeze, assemble the casserole but do not bake it. Cover it tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
What can I substitute for the cream soups?
If you're looking for a healthier alternative, you can make your own cream sauce by combining milk, flour, and chicken or vegetable broth. Alternatively, using a can of homemade or store-bought white sauce or a mixture of sour cream with some broth can also work well. This allows you to control the ingredients and flavors.
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).