Go Back

Chicken Enchilada Casserole

Course Main Course
Cuisine Mexican
Servings 10


  • 2 cups cooked chicken meat only, shredded
  • 10 8- inch flour tortillas, warmed
  • 2 cups cheddar cheese shredded
  • 2 cups Monterey Jack cheese shredded
  • 1 can 10.75 ounces condensed cream of chicken soup
  • 2 cups sour cream
  • 1 can 4 ounces roasted green chilies, diced
  • 1 medium yellow onion finely diced
  • 1 can 2 ounces sliced black olives
  • kosher salt and ground black pepper to taste
  • 1 can 15 ounces enchilada sauce, mild or hot - your choice


  1. Preheat the oven to 350F. Wrap the flour tortillas in foil and get them warm.
  2. In a large bowl, whisk together the cream of chicken soup with the 2 cups of sour cream. Add the finely chopped onion, diced roasted chilies and the sliced black olives. Fold in the cooked chicken and season this mixture with the kosher salt and black pepper.
  3. In a separate bowl, mix the 2 cheeses together. Add half of the mixed cheeses to the chicken mixture.