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Chicken Enchilada Casserole

This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra “oomph,” sprinkle some seeded, fresh chopped jalapenos and cilantro on top. —Amy Johnson, New Braunfels, Texas
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon butter
  • 3 cups shredded cooked chicken breast
  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup all-purpose flour
  • 1-1/2 to 2 teaspoons ground coriander
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 cup reduced-fat sour cream
  • 1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
  • 12 corn tortillas (6 inches), warmed


  • In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
  • In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
  • Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts
2 each: 383 calories, 12g fat (6g saturated fat), 82mg cholesterol, 710mg sodium, 37g carbohydrate (5g sugars, 5g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

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  • kjrv58
    Oct 14, 2020

    I made this 2 nights ago and invited my sons family they already want me to invite them again this weekend for more. I added garlic and diced jalapenos to the chicken. also I dipped the tortillas in simmering cream before I rolled them. Was absolutely delicious.

  • byrach
    Jan 9, 2018

    No comment left

  • darlyn29
    Apr 5, 2017

    Very good, I like spice so we added poblanos. Otherwise stuck to the recipe and it was great!

  • KatherineRogers321
    Sep 7, 2014

    Not too spicy for those with sensitive taste.

  • gardas
    Feb 20, 2014

    I made the following adjustments as well. I sauted my green pepper and onion in a smidge of olive oil and used 2 T butter as the roux base for the sauce mixed with 2 T flour instead of the 1/4 cup flour. Then I used half milk ( 2%) and half stock for the liquid to make the sauce a bit more creamy and smooth. I also used smoked cumin instead of coriander. Cut the sour cream to 1/2 to 3/4 of a cup too since I had a smooth base to start with anyway.To the chicken vegetable mixture I added some additional spice with a bit of fresh garlic and next time I will add some diced jalapeno to kick it up. My biggest complaint is that the corn tortillas I used cracked when rolled (yes I warmed them). It may have been the brand, I salvaged the stuffing - heated the tortillas until hot and steamy and then rolled them and they were fine.For cheese - next time I think I will use a blend of jalapeno jack or even some queso cheese.Certainly will make it again with the adjustments I noted.

  • TeresaWitt
    May 20, 2013

    This was very bland! We had to cover it with salsa just to give it some flavor.

  • cocos123
    Apr 23, 2013

    wow, these enchiladas are terrific! that sauce is what really makes it, and I thought mine were the best, I have incorporated this recipe with my own, and boy-what a match

  • allyjayne
    Mar 29, 2013

    No comment left

  • Retha37
    Feb 27, 2013

    No comment left

  • heyjudejo
    Dec 9, 2012

    Very rich flavor. Worth the time tgo make the sauce rather than open a can of dull cream of whatever soup.