Preheat oven to 350 degrees F.
In large sauce pan over low/med heat add all ingredients except for the cheese, olive oil and corn tortillas. Stir so that everything is mixed well .
While its warming up heat the corn tortillas in a small amount of olive oil in small sauce pan over low heat . Spray a casserole pan with cooking spray and tear each corn tortilla into 4-8 individual pieces . Lay half of the tortillas on the bottom of the casserole dish and then layer with sauce, chicken and half of the cheese mixture. Repeat layers except keep the cheese off the very top layer .
Cook in oven for 20 minutes and then top off with the last of the cheese and cook for an additional 5 minutes.
Let it cool for about 5 minutes and then serve.
Please leave a comment on the blog or share a photo on Instagram
This looks like all sort of delicious perfection. I’d love this, especially in the dead middle of winter. Yum!
Wow – looks delicious! I suspect it’s one of those dishes that EVERYONE loves…
Yum I love chicken enchiladas! This looks amazing.
I love making Mexican food at home. These look delicious!
I have a similar recipe that I turned into a casserole as well! So much easier to get the same taste!
This recipe made me think one thing – it really sucks to be allergic to corn because me wantses it! 🙂
Anything that simplifies the standard enchilada filling and rolling gets my vote. I will need to try your variation that uses soup. Thanks for sharing-buzz.
Meagan, great idea to make enchiladaa as a casserole. What a fantastic party dish!
Made this last week and it was so good!!!!! I have a Southern Living recipe for an enchilada casserole that is a bit involved. Your casserole was every bit as good and much faster to prepare. No leftovers!
Kendra Stephens