Today I’m sharing an Easy Chicken Casserole Recipe with you. This recipe is one of those yummy, old-school, classic recipes. It’s the kind that’s loaded with Cream of this soup and Cream of that soup and a good amount of sour cream under bubbly melted cheese. The kind of recipe that mom would proudly take to church potlucks. As you probably know, only the best recipes are reserved for the church potlucks.
Chicken Enchilada Casserole
To be clear – I never claimed it was a healthy recipe. It’s fun to indulge once in a while, right? I sure did. I took one gooey enchilada out of the casserole for pictures. It didn’t really make it into the photo. I couldn’t resist. Obviously, I love Mexican food and if you look around my blog, you’ll find lots of Mexican-themed recipes in our main dish section like Easy Mexican Pie with a Cornmeal Crust and Homemade Chicken Flautus, or Mexican-inspired breads like Mexican cornbread
Table of contents
Can you blame me?
Here’s the Handy Dandy Printable to Easy Sour Cream Chicken Enchilada Casserole Recipe – Just Like Mom Used To MakeÂ
Easy Sour Cream Chicken Enchilada Casserole Recipe
Ingredients
- 2 cups shredded cooked chicken – I used a store-bought rotisserie
- 1 tsp. onion powder
- ½ tsp. garlic salt
- ½ tsp. cumin
- 2&1/2 cups Mexican Style Cheese – divided
- 10 medium tortilla shells 9-10 inches
- 1 10 oz. cream of chicken soup
- 1 10 oz. cream of celery soup
- 12 oz. sour cream
- 1 4 oz. mild green chillies (do not drain) – Change to "hot" chillies for a spicier enchilada
Instructions
- In a medium sized bowl – Mix chicken, spices and 1&1/2 cups of the cheese together
- In a large bowl – mix the soups, sour cream and chillies
- Grab a 9×13″ pan and spread half of the soup mixture over the bottom
- Microwave the tortilla shells for 2 minutes
- Divide the chicken mixture up, placing some in each tortilla shell
- Roll the shell up and place – seam side down into the soup mixture on the bottom of the pan
- Continue until all of the tortilla shells have been placed over the soup mixture
- Top the enchiladas with the rest of the soup mixture
- Top the soup mixture with the rest of the cheese
- Bake at 350 degrees for about 25 minutes or until the cheese is melted and golden
Notes
Nutrition
Can I make this ahead of time?
Sure! You’ll want to change the directions up a bit or the tortillas might get soggy. Go ahead and fill the enchiladas with the chicken and cheese. Place them rolled up in the pan, but withhold the soup mixture. Cover the enchiladas and store in the refrigerator. Pack the soup mixture in an airtight container and place it in the fridge alongside the enchiladas. When you’re ready, spread the soup mixture over the top of the enchiladas. Sprinkle with cheese and bake as directed. (you could probably get away with preparing this a few days in advance with this storing method.)