Chicken Enchilada Casserole

Comfort food 101….Make this, eat this, snuggle into your most favorite comfy clothes, then prepare to sleep like a baby!

Do you ever have those moments where you find a recipe from long ago…and you say “Oh my gosh, I remember this”? Well, the other day I was searching for my short rib recipe and ran across this old recipe and HAD to share. It comes from a dear lady in my life and I just couldn’t wait to make it again.

Linda I can’t thank you enough for sharing this one with me oh so long ago!

Chicken Enchilada Casserole~

1 can of Cream of Chicken soup

1 can Green Enchilada Sauce

1 can of milk (using soup can)

3/4 cup Sour Cream

2 cups cooked chicken, diced

1 cup Green Onions, chopped

2 (4 oz.) cans  diced Green Chilis

1 large can Black Olives, sliced

2 cups. Shredded Cheddar

18 small corn tortillas


Preheat oven to 350 degrees.

In medium saucepan, heat soup, enchilada sauce, milk, and sour cream until mixed and very warm.

Dip tortillas, one at a time, in the warm sauce mixture until semi-soft and cover the bottom of a 9×13 casserole with them (should take about 6 for the bottom). P.S. not my burly hands in the picture :)

After the bottom of the dish is covered, layer with a third of the cheese and chicken.

Next add a third of the green chilis, green onions, and olives. Spoon about 1/2 cup of the heated sauce over the layers.

Repeat layers ending the top layer with softened tortillas, sauce, cheese, chilis, green onions, and olives.

Bake at 350 degrees for about 45 minutes. Allow to stand a few  minutes before slicing and serving!

Can you describe food as “comfortable”……SURE ya can! This is like a blanket and pillow for your stomach :)


Signing Off,

Modern Mrs. Cleaver

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One Response to Chicken Enchilada Casserole

  1. Nikki H

    Sounds like another great variation of chicken enchiladas!

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