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Enchilada Casserole with Chicken

My brother brought this recipe home from Scout camp when he was young, and it quickly became a family favorite. Now that my five siblings and I live away from home, we often make this dish for ourselves. —Kristi Larson, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    10 servings


  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 16 ounces sour cream
  • 1 bunch green onions, chopped
  • 1 can (4 ounces) chopped green chilies
  • 8 flour tortillas (8 inches)
  • 3 cups shredded cooked chicken breast
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • Chopped tomatoes, sliced black olives, green onions and sour cream, optional


  • Preheat oven to 350°.
  • Combine soups, sour cream, green onions and green chilies in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
  • Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
  • Bake, uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.

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