Enchilada Chicken Casserole - Kraft Recipes Top
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Enchilada Chicken Casserole

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What You Need

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Make It

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  • In a large frying pan, place the vegetable oil and chicken pieces. Sauté until cooked; place chicken in a large mixing bowl.
  • Place frying pan back on stove and sauté onions in 1 Tbsp. butter until tender. Place the onions as well as the green chili peppers in the mixing bowl with the chicken.
  • Place frying pan back on stove. Melt 3 Tbsp. butter. Stir in flour and coriander. Stir in chicken broth. Cook while stirring until thick and bubbling, then stir for 1 – 2 minutes longer. Remove from heat. Stir in sour cream and 1/2 cup of the Monterey Jack cheese. In the large mixing bowl, stir 1/2 of this sauce into the chicken mixture.
  • Soften the corn tortillas in the microwave (approx. 10 seconds) so they are easy to roll. Fill each shell with about 1/4 cup of the chicken mixture. Roll it up then place it, solid side up into a 9x13-baking dish, laying each one side by side to fill the dish. Pour remaining sauce over all of the tortillas. Sprinkle remaining cheese over all of the tortillas.
  • Bake uncovered at 350 degrees F. for approx. 25 minutes or until bubbling.


I have a 10x13 and like it better so more shells can be used (with a bit smaller amount of the chicken mixture in each shell).

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