Diane Holley'S Microwave Enchilada Casserole
A quick and cheesy microwave casserole featuring layers of toasted tortillas, creamy chicken, green chiles, and melted cheese. Perfect for a comforting weeknight meal, it combines savory flavors with minimal effort, making it ideal for busy households craving bold, satisfying taste.
Ingredients
Instructions
- Fry the tortillas until lightly browned, then tear them into pieces.
- Mix the cream of chicken soup, diced cooked chicken, and diced green chiles in a casserole dish and heat.
- Layer the torn tortillas over the chicken mixture.
- Add a layer of shredded cheese on top of the tortillas.
- Repeat layering as desired, ending with a cheese layer.
- Microwave on High for 10 minutes until hot and bubbly.
Tips & Substitutions
For a quicker option, you can use store-bought rotisserie chicken instead of cooking chicken yourself. If you want a spicier kick, consider adding jalapeños to the chicken mixture. You can also replace cream of chicken soup with cream of mushroom for a different flavor profile. For a healthier twist, use whole wheat tortillas and low-fat cheese.
Serving Suggestions
This casserole pairs beautifully with a side of Mexican rice or a fresh garden salad for a complete meal. For added freshness, top with chopped cilantro, diced tomatoes, or avocado slices. You could also serve it with sour cream or salsa on the side for dipping. It makes a great dish for gatherings, just like Darla'S Special Chicken Enchilada Bake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave in short intervals, stirring occasionally, until heated through. You can also reheat in the oven at 350°F for about 15-20 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Diane Holley'S Microwave Enchilada Casserole contains roughly 427 calories, with 15g protein, 57g carbohydrates, and 16g fat. It is an excellent source of protein (30% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1801mg per serving (78% 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 ahead of time and refrigerate it for up to 24 hours before microwaving. Just be sure to cover it tightly to prevent it from drying out. When you're ready to cook, you may need to add a few extra minutes to the cooking time.
Can I freeze the enchilada casserole?
Absolutely! You can freeze the unbaked casserole for up to three months. Just make sure to cover it well with plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight, then microwave as directed. Freezing may slightly alter the texture, but it will still be delicious.
What can I substitute for the cream of chicken soup?
If you're looking for a substitute, you can use homemade cream of chicken soup, or try using a creamy cheese sauce or a white sauce made from butter, flour, and milk. For a vegetarian option, consider using cream of celery or cream of mushroom soup, which will work well in this recipe.
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).