[1] It’s easy to make this Chicken Enchilada Casserole, with a recipe from Pampered Chef (photo © Pampered Chef).

[2] Classic enchiladas are rolled into tubes. The casserole is much neater (photo © Melissa’s).


When you see how easy it is to make chicken enchiladas, you’ll make them more often—not just on Cinco de Mayo.

In this recipe from Pampered Chef, a flavorful chicken filling is layered between corn tortillas to create a quick-and-easy enchilada casserole.

It uses store-bought ingredients like cooked chicken, cream of chicken soup, shredded cheese and corn tortillas. Purists: Don’t turn up your noses. It’s delicious.


  • 2 tablespoons fresh cilantro*, snipped
  • 4 cups shredded cooked chicken or turkey
  • 1 can (10-3/4 ounces) condensed cream of chicken soup
  • 1 package (8 ounces) shredded Mexican-style cheese blend, divided
  • 1 cup sour cream
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1-1/8 teaspoons chili powder, divided
  • 1/2 teaspoon ground cumin
  • 11 (6-inch) corn tortillas
  • Vegetable oil
  • Optional garnishes: shredded lettuce, diced tomatoes, sour cream, guacamole

    1. PREHEAT Preheat oven to 350°F. Snip the cilantro into a small bowl and set aside.

    2. COMBINE the cilantro, chicken, soup, 1-1/2 cups of the cheese, sour cream, chiles, 1 teaspoon of the chili powder and cumin in a large bowl; mix well.

    3. PLACE 4 tortillas on bottom of a square pan, overlapping them in the middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly over the bottom.

    4. REPEAT for the second layer. Top with the remaining 1/2 cup of cheese.

    5. STACK the remaining 3 tortillas on a cutting board and cut them into 16 thin triangles (see photo #1) using a pizza cutter or sharp knife. Sprinkle the triangles over the top of the casserole.

    6. SPRAY the tortilla triangles with vegetable oil, using a kitchen spritzer. Sprinkle with the remaining 1/8 teaspoon chili powder.

    7. BAKE for 30-35 minutes or until thoroughly heated. Serve and let people garnish as desired.


    *To store cilantro, place the bunch, stem ends down, in a glass filled with enough water to cover 1 inch of the stems. Cover loosely with a plastic bag and refrigerate for up to 5 days.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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