Quick Chick Enchilada Casserole
A quick, cheesy chicken enchilada casserole layered with tortillas, flavorful spices, and topped with olives and green onions for a satisfying meal perfect for family dinners.
Ingredients
- 2 c. cooked chicken meat, cut in bite size pieces ⓘ
- 1 can cream of chicken soup ⓘ
- 1 can nacho cheese soup
- 8 oz. sour cream ⓘ
- 1 can Ro-Tel tomatoes (do not drain liquid) ⓘ
- 1 can diced green chiles ⓘ
- 1 Tbsp. chili powder ⓘ
- 1 tsp. cumin ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. black pepper ⓘ
- 2 c. minced onions
- 12 corn tortillas
- 8 to 12 oz. grated Cheddar or Pepper Jack cheese or some of both ⓘ
- 1/2 c. sliced black olives (optional) ⓘ
- 1/2 c. chopped green onions (optional)
Instructions
- Preheat oven to 350°F and lightly grease a 9 x 12 x 2 inch casserole dish.
- In a large bowl, combine cream of chicken soup, nacho cheese soup, sour cream, Ro-Tel tomatoes, green chiles, chili powder, cumin, salt, and black pepper. Stir until well blended.
- Add cooked chicken pieces to the mixture and set aside.
- Cut tortillas into quarters.
- Layer a portion of tortilla quarters on the bottom of the prepared dish (about 4 tortillas or 16 quarters).
- Spread about one-third of the soup/chicken mixture evenly over the tortillas.
- Sprinkle with one-third of the chopped onions and grated cheese.
- Repeat layering two more times: tortillas, mixture, onions, and cheese.
- Sprinkle grated cheese on top to cover completely.
- Optional: add sliced black olives and chopped green onions on top.
- Bake at 350°F for 30 minutes until bubbly.
- Remove from oven and let stand for 10 minutes before serving.
Tips & Substitutions
For a spicier kick, consider using spicy nacho cheese soup or add jalapeños to the mixture. You can substitute the chicken with shredded rotisserie chicken for a quicker prep time. If you're looking for a healthier option, Greek yogurt can replace sour cream. Ensure all layers are generous for the best flavor. This dish can also be made vegetarian by using black beans instead of chicken.
Serving Suggestions
Serve the enchilada casserole with a side of Mexican rice or a fresh green salad to balance the richness. Topping it with fresh cilantro and a dollop of guacamole adds a refreshing touch. For a festive occasion, pair it with a pitcher of margaritas or a non-alcoholic fruit punch. This dish also pairs beautifully with Cinco De Mayo Chicken Salad for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the casserole with foil to prevent drying out and warm in the oven at 350°F for 20-25 minutes, or until heated through. Individual portions can also be microwaved for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chick Enchilada Casserole contains roughly 636 calories, with 19g protein, 98g carbohydrates, and 26g fat. It is an excellent source of iron (144% of the Daily Value), dietary fiber (68% of the Daily Value), and calcium (46% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1817mg per serving (79% 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 use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but corn tortillas provide a more authentic texture and flavor for this dish. If using flour tortillas, consider slightly less layering as they are larger and may make the casserole too dense.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, just add an extra 10-15 minutes to the baking time if it's coming straight from the fridge.
What can I use instead of Ro-Tel tomatoes?
If Ro-Tel tomatoes are unavailable, you can use regular diced tomatoes and add a bit of diced jalapeños or green chilies for the heat. Alternatively, crushed tomatoes can work well, though they will change the texture slightly.
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).