Chicken Enchilada Casserole with Cream of Chicken Soup: Recipe

Treat yourself to the ultimate comfort experience with the whole family thanks to this recipe for delicious chicken enchiladas with cream of chicken soup. Full of rich flavors and creamy textures, this casserole is a guaranteed delight for everyone at the set table.

Layered with tender chicken, spicy enchilada sauce, gooey cheese, and creamy chicken soup, this casserole offers a delicious and popular take on traditional enchiladas. Plus, it’s incredibly easy to make, so it’s also perfect for busy weekends or lazy weekends when you’re craving something hearty and satisfying but don’t feel like experimenting too much.

Whether you’re hosting a family dinner or a potluck gathering, this Chicken Enchilada Casserole is sure to be a hit. Serve it with your favorite Mexican-inspired sides like rice, beans and guacamole for a complete and satisfying meal that will have everyone wanting more.

With just a few simple ingredients and minimal prep time, you can whip up this delicious casserole in no time, and that’s exactly the type of recipe I love, and I’m sure you will too. So why wait? Treat yourself and your loved ones or guests to a great taste of Mexican comfort with this tried-and-true recipe for Chicken Enchilada Casserole with Creamy Chicken Soup!

Recipe

Ingredients in this recipe

• 2 cups chopped cooked chicken
• 1 can (10 ounces) red enchilada sauce
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup sour cream
• 1 can (4 ounces) chopped green chiles
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 10 corn tortillas
• 2 cups shredded cheese (such as cheddar, Monterey Jack, or a mix)
• Optional toppings at the end: chopped green onions, chopped tomatoes, chopped olives, avocado slices, sour cream

Step-by-step instructions

Step 1

• Turn on and preheat the oven to 350 °F (175 °C). Grease a 9-by-13-inch baking dish with cooking spray or a little butter.

Step 2

• In a large bowl, combine the shredded chicken, enchilada sauce, cream of chicken soup, sour cream, chopped green chilies, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly combined.

Step 3

• Tear the corn tortillas into bite-sized pieces. Layer half of the torn tortillas on the bottom of the prepared baking pan.

Step 4

• Spoon half of the chicken mixture onto the tortilla layer and spread evenly.

Step 5

• Sprinkle half of the grated cheese over the chicken mixture.

Step 6

• Repeat layers with remaining torn tortillas, chicken mixture and grated cheese.

Step 7

• Cover the baking dish with foil and bake in the preheated oven for about 25 to 30 minutes, or until the casserole is heated and the cheese is well melted.

Step 8

• Then remove the foil and bake for another 10 minutes or so, or until the cheese is golden brown and slightly crispy.

Step 9

• When done, remove the casserole from the oven and let cool for a few minutes before serving.

Step 10

• Finish the Chicken Enchilada Casserole with your favorite toppings, such as green onion slices, diced tomatoes, olive slices, chopped cilantro, avocado slices and sour cream. You can customize according to who’s taste.