Chicken Enchilada Casserole

27 g
26 g
62 g
Total Fat
60 min
Prep Time
40 min
Cook Time


  • 5 Hatch green chiles, roasted, peeled and seeded
  • 1 (10¾-ounce) can cream of mushroom soup
  • 1 (10¾-ounce) can cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 chicken, cooked and shredded (about 4 cups)
  • 1 cup vegetable oil
  • 12 corn tortillas
  • 6 cups (24 ounces) Cheddar cheese, divided

Nutrition Facts

per serving

Calories: 412
Protein: 27 g
Carbohydrate: 26 g
Fiber: 3 g
Total Fat: 62 g
Saturated fat: 22 g
Cholesterol: 91 mg
Calcium: 63% DV
Sodium: 1008 mg


In blender combine chiles, soups, garlic powder and salt; blend well. In large bowl combine the shredded chicken and blended mixture; set aside. Spray a 9x9-inch casserole dish with cooking spray. Preheat oven to 350°F.

In a saucepan heat oil on medium heat; dip tortillas to coat on both sides. Cover bottom of dish with 6 tortillas; top with half of chicken mixture. Sprinkle with half of cheese; repeat layers. Cover with foil and bake for 30 minutes. Remove foil and bake 10 minutes more.

Note: If Hatch chiles are not available, Anaheim chiles may be used. A 2½ to 2¾-pound rotisserie chicken may be used to save time for cooking and shredding a fresh chicken.