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Judy's Chicken Enchilada Casserole

User Rating 4.5 Star Rating (5 Reviews)


Judy's Chicken Enchilada Casserole
If you like it hot, add some chopped Jalapeno or Serrano chiles and sauté them along with the onions.


  • 12 corn tortillas, homemade or purchased
  • oil
  • 4 cups cooked, shredded chicken meat (reserve stock)
  • 8 to 16 oz Monterey Jack cheese, shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Green chile sauce (recipe follows)
  • Sour cream


1. Make green chile sauce

2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle. With kitchen scissors or knife, stack 4 and cut in quarters.
LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper towel or dish towel until softened, about 1 minute.

3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.

4. Bake for 25-35 minutes until heated through and bubbly.

Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.

Judy's Site:
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Sour Cream Chicken Enchiladas
Judy's Chicken Enchilada Casserole
Chicken Bake With Black Beans and Salsa
Spicy Chicken Lasagna
Easy Nacho Chicken
Dorito Chicken
Turkey Enchiladas
Southwestern Chicken and Rice Bake
Easy Crockpot Chicken Santa Fe From Cindy

Chile Pepper Recipes
Jalapeno Recipes
Main Dish Casseroles

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Chicken Enchilada Casserole, Member Sandytheteacher

We all loved it! However, due to time limitations I did do a shortcut buy using prepared Green Chile Enchilada Sauce. I mixed a can of mild with a can of medium (heat). I added one can of diced green chile for a little more texture because the canned sauce with added sauteed onion was still not thick enough for my taste. The mixture of sour cream to the sauce is what in my opinion really makes this sauce GREAT! I did leave out the garlic (due to allergy) and skipped the flour as well.

2 out of 2 people found this helpful.

See all 5 reviews

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