Enchilada Casserole
20 min
55 min



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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

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

Tip #1

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.


32Fat (mg)
145Cholesterol (mg)
1180Sodium (mg)
30Carbohydrates (g)
3Dietary Fiber
41Protein (g)


Explore reviews from
our online community

  December 05, 2017

Followed recipe almost to the tee. Turned out beautifully and extremely tasty. This is in my permanent recipe collection now.

— says Kathy

I used shredded cheddar because that's all I had on hand. Turned out fine.

ChallengingA breeze
Probably NotAbsolutely!
  June 16, 2016

Great enchilada casserole. Original recipe called for shredded cheese, so much better than the processed cheese slices. Its been a family favorite for years!

— says Debbie
  May 03, 2012

Can this be made and layered in a crock pot? Anyone ever try it?

— says Dori
  October 09, 2009

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.

— says Judy
  November 10, 2008

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!

— says Serene
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