This creamy chicken enchilada casserole layers corn tortillas with shredded rotisserie chicken, green chiles, and a rich sauce made from cream of chicken and mushroom soups, baked until golden and bubbly for an easy weeknight meal.
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In a bowl, season the shredded rotisserie chicken with garlic powder, onion powder, salt, and pepper. Mix to combine.
Heat vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side, just until softened. Do not let them get crispy.
Drain the softened tortillas on a plate lined with paper towels.
In a large saucepan, combine the cream of chicken soup, cream of mushroom soup, and diced green chiles.
Stir in the sour cream, followed by the chicken broth to thin the sauce.
Season the sauce with salt and black pepper to taste, then whisk until smooth and well combined.
Preheat your oven to 375°F (190°C).
To assemble the casserole, spread a thin layer of the cream sauce on the bottom of a 9x13 inch baking dish.
Arrange a single layer of 6 softened tortillas over the sauce.
Top the tortillas with a layer of the seasoned chicken, followed by a layer of shredded cheese, and then a layer of the cream sauce.
Repeat the layering process two more times, for a total of three layers.
For the final layer, top with the remaining cream sauce and sprinkle the rest of the shredded cheese evenly over the top.
Bake uncovered for about 30 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden.
Let the casserole rest for 10 minutes before cutting and serving.
Serve with a side of Mexican rice and a simple salad of lettuce and tomato, garnished with a squeeze of fresh lime.
Cover and refrigerate leftovers up to 3 days; reheat covered at 350°F until warmed through, about 15-20 minutes. Freezes well up to 2 months before baking.
Yes, flour tortillas work and won't tear as easily, though corn tortillas are traditional for enchiladas and provide better flavor.
Fry the corn tortillas in vegetable oil for 1-2 seconds per side to soften without crisping, then dip briefly in sauce before layering.
Yes, assemble completely, cover, and refrigerate up to 24 hours. Add 10-15 minutes to baking time if baking from cold.
The edges should be bubbling, the top golden or light brown, and a knife inserted in the center should come out hot.
This recipe typically yields 6-8 servings depending on portion size.
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