Enchilada Casserole

Enchilada Casserole

Satisfying, creamy enchiladas made with ease by simply layering ingredients.

20 min. prep time
4 servings
454 Ratings



3 tablespoons Land O Lakes® Butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup reduced sodium chicken broth
2 cups chopped cooked chicken
1/4 cup chopped red bell pepper
1 (4-ounce) can chopped green chiles, drained
2 tablespoons dried taco seasoning mix
9 (3/4-ounce) slices Land O Lakes® Deli American
6 (6-inch) corn tortillas, halved
1/3 cup chopped fresh cilantro


Sour cream, if desired
Salsa, if desired
Sliced ripe olives, if desired


Heat oven to 375°F. Spray 2-quart round casserole or 8-inch square aluminum foil disposable pan with no-stick cooking spray. Set aside.

Melt butter in 2-quart saucepan until sizzling; add flour. Cook over medium heat, stirring constantly, 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, 4-6 minutes or until mixture comes to a boil. Add chicken, red pepper, chiles and taco seasoning; continue cooking 2-3 minutes or until heated through. Remove from heat.

Spread 3/4 cup chicken mixture in bottom of prepared pan. Arrange 4 tortilla halves over chicken mixture; top with 3/4 cup chicken mixture. Top with 3 slices of cheese. Repeat layering twice, beginning with tortilla halves and ending with cheese.

Bake 35-40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.

Recipe Tip

To freeze and bake later, prepare as directed. Cover with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 375°F. Bake 35-40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 580

Fat: 32g

Cholesterol: 145mg

Sodium: 1180mg

Carbohydrates: 30g

Dietary Fiber: 3g

Protein: 41g

Recipe #11794©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Can this be made and layered in a crock pot? Anyone ever try it?
I didn't have the red peppers, so I added about 3/4 c. of salsa. I also added about 1/2 c. of sliced ripe olives right into the recipe. It was great! Destined to become a regular dish here.
I've tried to make chicken enchiladas before which required a lot of prep work and tasted okay. However this is an easy and yummy recipe. My husband actually told me to keep this one!
I added Black Beans to this and only used a little of the chilies, but it was pretty good. I would make this again, but will probably tweak it some more.
This recipe is really good. I would suggest chopping everything before beginning to make the dish. It requires you to move quickly. But it is very worth it to make!

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