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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from Kilmer Ladies Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Nelson


1 medium onion, diced
2 tbsp. olive oil or butter
2 cans cream of chicken soup
1 c. light sour cream
2 small cans chopped green chilies (drained)
3 c. chicken breast, cooked and shredded
1 pkg. taco seasoning mix
16-24 oz. shredded Monterey Jack cheese
1 pkg. of large flour tortillas

Preheat oven to 350º F.

Sauté onion in oil in large skillet.
Add soup, chilies, sour cream, and taco seasoning mix.
Mix in chicken and heat until all is hot.
Spray 13”x9” baking pan.
Cut tortillas into fourths and cover bottom of pan.
Layer of chicken, then layer of cheese.
Repeat layers (shells, chicken mixture, cheee) ending with cheese.

Bake for 30 minutes with foil on top.
Remove foil, bake for 20 minutes more.

Let set for 10 minutes before serving.
Cut into squares and serve with a dollop of sour cream on top.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I usually take the tortillas and fill them with the chicken mixture, roll them and place them in the 9”x15” pan. Then I put cheese on top.




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