Chicken Cheese Enchilada Casserole

IMG_2788Whenever I find a recipe Husband loves, I take note. If he asks me to make it again, I take double note. And if he asks me to make it again a LOT, I decide to blog about it.

That’s the stuff this casserole is made of.



  • 1 dozen Corn Tortillas
  • 16 ounces Sour Cream
  • 1 can Cream of Chicken Soup
  • 1 bunch Green Onions, chopped
  • 1 cup Hot Picante Sauce (Mild or Medium Picante can be used instead)
  • 21 ounces chopped, cooked Chicken Breast (I use Tyson’s Premium Chunk White Chicken)
  • 2 cups Shredded Cheddar Cheese
  • Salt and Pepper to taste
  • 2-4 tablespoons Vegetable Oil (for softening tortillas in)
  • 9×13 inch Glass Baking Dish, sprayed with non-stick spray if desired
  • Egg Pan
  • Large Pan
  • Plate
  • Paper Towels

In the large pan, mix and heat Cream of Chicken Soup with the Sour Cream.  Add the chopped Green Onions, Hot Picante Sauce, and the chopped, cooked Chicken Breast; heat and mix.  In the Egg Pan, heat some Vegetable Oil deep enough to almost cover a Corn Tortilla (the correct non-burning setting was just under medium heat on my gas range). Soften Corn Tortillas in Egg Pan one by one, then place on some folded Paper Towels on the Plate to drain off excess oil.  In the Glass Baking Dish mimic lasagna: layer Corn Tortillas, warm Sour Cream mixture, and part of the Shredded Cheddar Cheese, then, repeat the layers. (I do 3 layers.)  Bake at 350-degrees F for 25-30 minutes.  Serves 5-8.  Keeps about 5 days in the refrigerator, or can be frozen up to a month.  (To cook frozen, place Glass Baking Dish in oven and preheat to 350 with casserole in the oven.  Bake for 30 minutes after preheat is complete.)

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I make 3 times as much and create 3 casseroles to share, eat, and freeze.


Husband helped. 🙂


If I’ve forgotten something, leave me a comment and I will get you an answer.


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