Chicken Enchilada Casserole

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Hello friends, welcome to my kitchen! Today, I’m sharing a family favorite recipe for Chicken Enchilada Casserole.

This recipe is from my mother’s regular rotation. Did your mom do the same thing and have a select number of recipes she rotated through? Not to date myself, but when I was growing up there was no internet and there was no Food Network. Moms had to get recipes from friends and cookbooks. My mom was (and is) a fantastic cook, but we didn’t try new recipes very often.

Chicken Enchilada Casserole was a favorite for me and my siblings. I have an older brother and a younger sister. We didn’t agree on much growing up, but we all liked mom’s cooking. Fortunately, now that we are all grown up, we get along great and only wish we could spend more time together. My sister lives in Virginia, my brother lives in California and I live in Colorado, so we aren’t together very often. Thanks to Facebook, we are able to stay in touch and I’m so grateful for social media when it comes to long distances. I’m able to see photos of my niece and nephews and listen to my brother’s sermons online. I’m so proud of both of my siblings and all they have accomplished. I had my doubts when we were younger, but they’ve proved to be pretty awesome humans.

Casseroles are always a great dish to make on a busy weeknight. They can be made with a variety of different ingredients and typically heat up really well for leftovers. The ingredients can also go a very long way when prepared in a casserole.

Mom’s Chicken Enchilada Casserole has corn tortillas, chicken, cheese, onions, green chiles and a creamy sauce to bring everything together. The sauce has a little bit of heat from the green chiles, but it’s relatively mild. If you prefer things a little spicier, you can add some chopped up jalapeño peppers or a second can of green chiles.

Cook the chicken in a crockpot with some chicken broth. Refer to this post for directions on preparing the chicken.

After the chicken is done, sauté a chopped up yellow onion in a skillet with melted butter. Just cook the onions with a little bit of salt and pepper until they are slightly transluscent.

Chicken Enchilada Casserole

To the same pan, add the green chiles, cream of celery and cream of mushroom soups and heat up until the sauce is lightly bubbling.

Chicken Enchilada Casserole

To assemble the casserole, you’re going to create layers. Start with a buttered casserole dish and on the bottom, layer 4 corn tortillas. They can overlap and come up the sides of the dish a bit. Next goes a layer of the shredded chicken, followed by a generous helping of the sauce and a layer of cheddar cheese.

Chicken Enchilada Casserole

You’ll make a total of three layers. On the top layer, add an extra generous amount of cheese. Bake the casserole in a 400 degree oven for about 20 minutes, let cool for a few minutes and serve with your favorite toppings. I like to top mine with some chopped green onions for extra freshness.

Chicken Enchilada Casserole

This recipe is super easy to make and the ingredients are very affordable. You can substitute chicken thighs for the chicken breasts for an even more affordable dish.

I hope you’ll give this recipe a try and leave me a comment and let me know how you liked it and tag #ketchumkitchen on Social Media.

Thanks for stopping by my kitchen, where everything, without exception, is made from the ♥

Chicken Enchilada Casserole

4 hours, 30 minutes

Category: Entree

Cuisine: Mexican

Yield: 6

Chicken Enchilada Casserole

Ingredients

  • 1 medium yellow onion, finely chopped
  • 1/2 stick unsalted butter
  • Salt & Pepper to taste
  • 1 4 ounce can chopped green chiles
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 8 ounce extra sharp cheddar cheese, grated
  • 12 corn tortillas
  • 3 chicken breasts
  • 32 ounces chicken broth

Instructions

  • In a crockpot, add 3 frozen chicken breasts and 32 ounces of chicken broth and cook on low for 4 hours.
  • Remove the chicken from the broth and shred with two forks.
  • Preheat oven to 400 degrees
  • In a saute pan on medium-high heat, melt the butter and add the chopped onions and saute until they are translucent.
  • Add the green chile, cream of mushroom soup and cream of celery soup, stir and heat until lightly bubbly.
  • Butter a casserole dish and add 4 corn tortillas to the bottom of the dish. They can be slightly layered and bring the edges up the side of the dish a little bit.
  • Next, add a layer of shredded chicken and a generous helping of the sauce and shredded cheese.
  • Make a total of 3 layers and on the last layer, add extra cheese.
  • Bake for about 20 minutes or until the cheese is melted and lightly crisp on the top.
  • Let cool for 10 minutes before serving.
  • Optional topping: Green onions, sour cream, guacamole, black olives, sliced tomatoes.
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