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Growing up in a Mexican-American household, enchiladas were a weekly tradition. Mom would spend hours rolling tortillas and simmering sauce from scratch, but these days, I rarely have that kind of time. That’s where this baked chicken enchilada casserole comes in – it’s basically all the flavors I grew up with, just layered in a baking dish instead of rolled up. When I first tried making it this way, I wasn’t sure my family would approve of this shortcut version. But you know what? They actually asked for seconds, and now it’s become our new Tuesday night favorite.
Suggestions for Ingredient Substitution
Corn tortillas can be replaced with flour tortillas for a softer texture, or with thinly sliced zucchini for a low-carb option. If using zucchini, salt and drain the slices before assembling to remove excess moisture. Sour cream can be substituted with Greek yogurt for a tangier, protein-rich alternative. Use the same amount as called for in the recipe. For a dairy-free version, cashew cream or coconut cream can work well. Cream of mushroom soup can be replaced with a homemade white sauce or a can of cream of chicken soup. For a healthier option, try blending cooked cauliflower with milk and seasonings to create a creamy base. Adjust the consistency as needed to match the original soup’s thickness.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 120-140 g
- Fat: 130-150 g
- Carbohydrates: 180-200 g
Ingredients
- 12 corn tortillas
- 2 cups green enchilada sauce
- 1 cup sour cream
- 4 oz diced green chiles
- 1 can cream of mushroom soup
- 1 rotisserie chicken, shredded
- Shredded mexican blend cheese
- Salt to taste
- Black pepper to taste
- Cilantro for garnish
Step 1: Prepare the Tortillas
Begin by heating oil in a pan until hot.
Once the oil is ready, lightly fry 12 corn tortillas for about 5 seconds each or until they begin to blister.
Remove the fried tortillas from the pan and set them aside on a plate lined with paper towels to absorb excess oil.
Step 2: Make the Enchilada Sauce Mixture
In a mixing bowl, combine 1 can of cream of mushroom soup (or cream of chicken), 4 oz of diced green chiles, 1 cup of sour cream, 2 cups of green enchilada sauce, salt, and black pepper.
Stir the mixture well and taste to adjust the seasoning if necessary.
Step 3: Assemble the Casserole
Spread a layer of the enchilada sauce mixture evenly across the bottom of a baking dish.
Layer the fried tortillas over the sauce, cutting some tortillas as needed to fit the shape of the dish.
On top of the tortillas, add a layer of shredded rotisserie chicken, and then sprinkle with shredded Mexican blend cheese.
Step 4: Layer and Prepare for Baking
Continue the layering process by adding another layer of enchilada sauce mixture, followed by more tortillas, chicken, and cheese.
Repeat these layers until all ingredients are used, ensuring the final layer is a generous sprinkle of cheese.
Step 5: Bake the Casserole
Preheat your oven to 350°F (175°C).
Place the assembled casserole in the oven and bake for 20 minutes, or until the cheese on top is bubbly and slightly golden.
Step 6: Rest, Garnish, and Serve
Once baked, remove the casserole from the oven and allow it to rest for a few minutes to firm up.
Garnish with freshly chopped cilantro before cutting into portions.
Enjoy your delicious enchilada casserole!
