Chicken Enchilada Casserole Recipe | Yummly
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Chicken Enchilada Casserole

Amanda Perrin: "Made last night with a few adjustments. 9x13 pan…" Read More
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  • 8 ounces cream cheese (softened)
  • 1/4 cup sour cream
  • 3/4 cup enchilada sauce (divided)
  • 1/2 cup frozen corn kernels
  • 4 ounces green chiles (canned)
  • 1 cup grated Monterey Jack cheese (divided)
  • 1 cup grated cheddar cheese (divided)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 cups chicken (cooked shredded)
  • 4 flour tortillas (8-inch)
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    NutritionView More

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    Calories430Calories from Fat230
    Total Fat26g40%
    Saturated Fat14g70%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate24g8%
    Dietary Fiber2g8%
    Vitamin A25%
    Vitamin C80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Amanda Perrin 2 months ago
    Made last night with a few adjustments. 9x13 pan with 8 - 8in flour tortillas total. Layered 4 on top and in middle, torn in half with the middles on the edges of the pan to cover and then one full one in the middle. Enchilada sauce and chili powder felt like a lot and I thought I had ingredients in my cupboard i didn't, whoops! So i subbed out the enchilada sauce for 1/2 cup of green salsa from Aldi and didn't have 4oz of green chilis but did have 8oz can of green chilis with tomatoes so used that. And next time I'll definitely use more corn! :) Baked at 350 for 25 minutes and it was absolutely delicious. It would have gotten crispier if we left it in for 5 more minutes but we were so hungry! Maybe next time. It was so quick and easy to make. Absolutely going in the rotation. And I'll add that it may not seem like doing the two separate cheeses is a big deal, but it really does add another layer of flavor.
    Foodie 2 months ago
    It was very good and easy. Is used a rotisserie chicken. Did not include the corn. Will make again!
    Katherine Wortman 3 months ago
    Tasteless goo in small portions. Definitely won’t make again…
    Abler 4 months ago
    Great! I’m going to make it again!
    Clara Richardson 8 months ago
    This is the best and the earliest recipe ever. Its a new home favorite 💕
    Ambur 8 months ago
    Super easy! I cooked the chicken in olive oil and some minced garlic while sprinkling a little chili powder on both sides. For the filling I added a cup of chives and some cilantro. Finished with fresh chives on top after it sat for 5 mins. I’d recommend sitting for 10 if you like your tortillas a little crunchier. I also toasted the tortillas in the toaster oven before cooking in actual oven so they weren’t mushy.
    Kimberly 10 months ago
    Awesome dish!!! Easy from start to finish.
    Kristine 10 months ago
    My family loved this recipe! So easy and delish. I used a 10oz can of enchilada sauce and instead of just 4 tortillas I used 1 1/2 tortillas per layer and cut them in 1/2 and spread them out to cover the entire bottom of each layer. I cooked the dish for 30 minutes and then topped the dish with green onions. I think it would be even better if I made it the night before and let it soak in all the flavors and then bake the next day. I used shredded rotisserie chicken and a 9x9 dish. Served with a side salad.