Enchilada Lasagna

This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don’t make it often enough though, specially if you ask my hubby. He would like to have it at least once a week. Problem is, he eats one pan full on his own, most often in one sitting, and that is just not good for him, other people in the house or the budget! :o)

Enchilada Lasagna

Ingridients:

2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper

Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn’t need chicken, just a ton of cheese. :o)That is the best part!

Count on getting at least seconds, it really is that good!

Quick update…and thanks to J + P for reminding me!
It seems that I forgot to put instructions down for actually baking this amazing dish. Yaaay me!
I preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top…

Thank you Andrea!

242 thoughts on “Enchilada Lasagna”

  1. Wow, it would help if I wrote that one down huh? πŸ™‚
    Since everything is cooked, I put it on 425 until the cheese is melted and golden on top, it is not a very thick dish so it gets heated through in that time…

  2. Hi Daniela!
    I was lookin for a chicken dish to serve my inlaws who will be visiting for two weeks… My granddaughter was on my lap as we looked through photo after photo on Foodgawker and we both stopped at your photo! She said "Gramma please make that!" So I click on it and here we are! So your recipe is officially on the menu! Thanks so much!
    Really Rainey

  3. @ Really Rainey, that is so cute! I hope you guys lied it! And thank you to everyone else too, I'm really glad everyone likes this recipe.
    And one big sorry for not saying where the cumin goes. I really need to pay more attention to what I write. Yes, it is for seasoning the chicken! :o)

  4. The only change I would recommend for this recipe is that the main standout flavor, the Chillies, was lacking. I would add more to the recipe to offset the creamy goodness that this dish offers. Love you Britt C.

  5. This is delicious. I've made it a few times now. I like to add a can of rotel tomatoes with chiles too for an extra kick and some more color. Making it again this weekend for a cast party! Hope everyone likes it as much as I do!

  6. I just made this dish this evening, and after a bad day, this cheering me up instantly. Mexican comfort food, for sure. πŸ™‚ Thanks so much for sharing. It's going to make many happy mouths.

  7. thanks for liking this dish so much guys, it is our favorite too, and I totally agree on more chillies, I would totally like it more because I love their flavor and spice, but I make this for my hubby and this is how he likes it πŸ™‚

  8. do you cook the chicken before adding it into the recipe? if so, do you bake it or what?

    this looks amazingggggg!

  9. i've made this recipe 3 times already and each time is better than the last. had a potluck at work and it was a staff favorite! thank you so much!!

  10. Making this now for hubby's birthday dinner… also wondering how long to dip the tortillas for though? … since I'm already making it, guess I'll "wing it"…

  11. I make this same recipe, but use tortilla chips instead of corn tortillas. just layer the chips on the bottom of the dish, then the chicken then the cream mixture then the cheese. Bake and top with tomatoes and more sour cream!! Delish!!

  12. made it tonight – awesome! I omitted the black olives and added whole can of rotel chile/tomatoes. Instead of dipping tortillas in water I dipped them in enchilada sauce- very good!!! thanks for the recipe!

  13. I made it tonight, it was really good! I added chopped black olives. My kids really liked it too! I cut the tortillas in strips to make them fit in my dish better.

  14. Wonderful recipe!

    I added corn, onion, pepper jack cheese, and cilantro. My husband devoured it!

    Thanks ☺

  15. Why do you have to dip tortillas in water? Has anyone put it together the night before and then made it the next day? Can I put chicken in crockpot and cook it and then add to casserole. Geesh, this sounds great!

  16. I made this tonight and my family loved it! I did make a few changes though. I added onions when cooking the chicken and will add garlic next time. I used twice as much chilies and then added 1/2 can tomatoes to the sauce. Next time I'll add even more chilies for a total of 6 oz and the whole can of tomatoes. I used the heart healthy cream of chicken and celery in order to cut back on fat. I also only used 3 1/2 cups of low fat cheese. This is a definite repeat! Thanks for sharing!

  17. Have to try this recipe, I make a similar one that takes milk instead of sour cream and it takes salsa too. Love these quick recipes.

  18. oh man, that sounds soooo wonderful! going to the beach this weekend and taking the recipe with me so I can fix it for my husband and buddies who I know will love it. Thank you so very much for sharing. Follow my Pinterest boards at Adele Forbes…lots of good food there

  19. I made it tonight and used a rotissere chicken already made, and flash fried it with the oil and seasonings so it would have that cumin flavor…Loved IT!!

  20. Angie Johnson

    I have made this several times now, and everytime I make it I do something different. I add a cooked onion, more chillies, more cumin, oregano, and chilli powder, a garlic clove, diced tomatoes, and I substitute ground beef with the chicken. I also only use about 3 1/2 cups of cheese. It is a great dish that my family loves!

  21. Wow, I've been a bad bad host. So many questions came in and I'm nowhere to be seen. Let me try and answer some of those!
    I use corn tortillas, but I am sure any tortillas will work fine, I saw in one of the comments that they even used tortilla chips!
    I used to dip the tortillas in the water but realized it is not necessary, I did it because I wanted a really nice soft tortilla, but you get that anyway from all the sauce.
    I use cumin to flavor the chicken and I season it while I cook it before I put it in the dish. It is important to brown it, it does not need to be cooked all the way through, it will finish cooking in the oven.
    Let's se, what else….the size of the dish. A big one :))) I make this depending on how many people I will be serving it too and how many leftovers I want, so usually it is my biggest casserole dish, I guess something like 13X9X2 would work fine…
    And YES. You sure can make this in put it in the fridge before baking it. Just make sure chicken has the time to cool off before putting it in the fridge, you don't want to put hot chicken directly in. I hope I answered most of the questions. Guys, I am so happy you enjoy this recipe, it is one of our favorites to and always a go to dish to take somewhere!

  22. You could certainly do that! This is a very 'grateful' dish, meaning, you can sub or add stuff to it and it will turn out great every time. I've been making this for a long time now, many times I subbed stuff because I didn't have something home and we always loved it. But I do have to admit, this original version is still our favorite πŸ™‚
    Thanks for stopping by!

  23. Am in the UK and have no idea how mexican blend cheese would taste, it looks like an English Cheddar, but what does it tast like. Desperate to try this receipe looks delicious.

  24. I'm so happy you found me! I am on a vacation right now out of country so there hasn't been any new posts for a while, but I am coming back in two weeks and the posts are coming back with me πŸ™‚
    I hope you enjoy the enchiladas, they are really good!

  25. This looks amazing! Would Campbell's cheddar cheese soup work as a sub. for the cream of celery? Or perhaps some other type of soup? Can't wait to make this!

  26. Found this recipe on pinterest looking for a sour cream chicken enchilada recipe, just made it for the first time and its GREAT, even my toddlers loved it! I didnt realize I was out of cumin, so I added a little chicken-taco seasoning from a packet i had. Will be adding to my regular dishes!
    -Erin

  27. Just made this for dinner – really easy to make & really good! This would be perfect for a potluck dinner. THank you so much for sharing this recipe :0)

  28. Holy sodium content Batman! It looks delicious but I'll have to figure out a less processed ingredient way of making it. Thanks for posting this – good inspiration πŸ™‚

  29. It is in the oven as I type. I added 1 can of Rotel; 2 cans of canned chopped green chiles; a shake of garlic and some fresh cilantro. We will see. I am excited!

  30. Very similar to the white enchiladas that I love! However, I would swap the cream of celery soup for cream of mushroom, and boil or grill chicken breasts and then shred them instead of dicing. I used some tortilla chips AND some whole-wheat flour tortillas, and it worked out fine.

  31. Ah shucks, I didn't read the comment about the spices are for the chicken, so my sauce turned out way too salty. Otherwise it was delish…I will try this one again sometime. Being a mushroom junkie, I added those to the sauce. Good stuff!

  32. ugh, you just had to ask, huh? πŸ˜€
    well…i have no idea, and for this dish i don't even want to know, haha! it could be made into a lighter version, though, by using fat free products where possible and significantly less cheese, but that would be so sad πŸ˜€

  33. Found this recipe on pinterest and it is in the oven as I type. I didn't add the cumin, salt or pepper since I cooked the chicken in my pressure cooker frozen. I love that pressure cooker!! LOL I'm sure it will be yummy since I have yet to find a recipe that we haven't liked on pinterest! =)

  34. Well, if you are in my house it is just enough for the three of us. I have a serving and a half, my son has half a serving and the rest goes to my hubby πŸ˜€ (for dinner I and dinner II :D)
    But to be serious, I think it can serve 8 to 10 people, depending how big you slice it up!

  35. This is in my oven right now!! Although it is way too hot to have the oven on, I had to make it! My husband is either going to kill me or love me! He loves casseroles, but not in summer time! Waaaaay too fattening! Can't wait to try it! Thanks for the recipe!!

  36. Stephanie Holts

    I just made this and it was soooo good. I added cayenne, minced garlic and pepper to the sour cream mixture and a little bit of torilla chips is good on top since its very creamy. Reeeaaally good though!!

  37. Stephanie Holts

    Oh, and I George Formaned the chicken and then cut into squares when cooled. It was just easier and I didn't have to use the oil.

  38. I wanted to make this tonight but I only have about a cup of sour cream. I have the rest of the ingredients, plus I bought rotel tomatoes with chiles. Are the green chiles spicy? If it's really spicy I will need lots of sour cream to cool it down. Otherwise, I can make due with less sour cream.

  39. This is a pretty mild dish as far as the spiciness goes, maybe mild to a medium, because I like spicy food (not really really spicy though!), so I think you would be just fine with a cup of sour cream, but if you are unsure, just use half of the green chiles. I don't think they are exactly spicy (I get mild or medium heat) but they do have a little kick…I have a friend that doesn't like the flavor it gives to the dish and she completely omits them and she loves the dish like that, so I think you have room to play!
    Let me know how it turns out if you make it! πŸ™‚

  40. Nutitionally it doesn't look like it's going to be high in calories…. it has plenty of protein, probably a little high in carbs but the protein offsets that well. Most recipe programs will give you a nutritional breakdown when you add your recipe. Anyone have a recipe program?

  41. I made this tonight and it was delicious! I didn't have enough sour cream, so my husband picked some more up at the store when he was out. I used a 4 oz. can of green chiles and the rotel tomatoes with chiles. It was a little spicy for me, so I served mined with sour cream on top. That takes the heat out of it. My husband didn't think it was hot at all, so he added hot salsa to his. I used a 16 oz. bag of cheese, which is 4 cups. That was plenty. Great recipe, and a nice change. Thanks!

  42. I made this today for lunch. It was alright. I didn't feel that it had alot of flavor though. Next time, I would add onion and maybe even some red and green peppers slices. I will make this again, but with some variation.

  43. I am glad you tried it out Meagan, we love this as an milder Mexican dish because I so often make spicier food with a lot of kick, this gives us great variety and we really enjoy it. Especially my husband that loves Mexican but not spicy!
    As I am addicted to onions and also love peppers, I can see how adding them could be delicious! Do let me know how you like it with that!

  44. I re read the reciepe a couple of time but did not see instructions about dipping the tortillas in water. At what point in the prep does this happen an why. Thanks!

  45. I will tell you a secret. I don't even do it anymore…I used to do it right before assembling individual enchiladas when I still made the the classical way, rolled…I continued dipping them few times after that thinking it will add to the moisture or something. maybe habit? πŸ™‚ …but I haven't done it in a long time and they still come out delicious and moist. Sorry about the confusion!

  46. I made this last night – and it was SO good! Thank you! I did a few tweaks – I did not drain the can of chilies, and then I added some fresh roasted anaheim peppers as well as spiced up the chicken a bit more. I topped with fresh scallion and cilantro. SO SO SO GOOD!

  47. uuuuuu Christy….that sounds really good! I've been on a jalapenos kick lately so I was already planing one really spicy peppery version for myself, and cilantro, well, you either love it or hate it, and I love it. I think I'm just going to start to make two smaller casseroles every time, hubby version and my version :)))

  48. Wow! If I omit the Chicken, this is a dish that my vegetarian, Mexican food junkie of a hubby might really like! Gonna have to give this one a try! πŸ™‚

  49. Just found this recipe on pinterest and it's great! I do a mexican lasagna which is more like a leftover taco concoction. Your recipes are amazing and I am following along on GFC. My husband's mom was 100% Croatian (her mom and dad came over in the early 1900s and met in Biloxi, MS). Croatia is a beautiful country (I've seen from pictures) and you must miss it dearly. Hopefully you love it here across the ocean as well! Have an amazing day and if you have a moment, stop by!

    Marilyn
    4you-withlove.blogspot.com

  50. Thank you Marilyn! I do miss Croatia very much, but I very recently got to spend two months there, so that makes it little easier. I just need to get out of my funk (and get all the pictures transferred to my laptop) and start posting again, I am planning on some posts about Croatia and food from there! I will for sure visit your blog, thank you for the link, and I wish you and your family all the best as well!
    Daniela

  51. I have this in the oven now, with a couple of changes/additions. I used greek yogurt instead of sour cream and I sauted an onion and a yellow bell pepper and added it to the layers. I'm serving it with refried beans and avocado slices. Can't wait for dinner to be done!

  52. so i made this this morning(yep, morning! ha!) and it's fantastic! i had to do with items on hand so had some substitutions but I'm not sure you can mess this up and make it bad! Thanks for sharing.

  53. Made this tonight for dinner. My husband loved it but thought it was a little light on chicken. Maybe next time I will use 1 1/2 lbs. I put all 5 cups of cheese in, and it seemed a little bit too much…I think I will do 3 1/2 – 4 next time. Also, I don't think I put in enough tortillas so will do more next time. That being said, there will definitely be a "next time" because overall, the flavor was very good. Thanks for posting.

  54. Thank you for reading and trying it. I do realize it is a bit heavy on cheese, but my son and hubby could eat cheese alone all day so I do it like this for them. And I have to admit, I like a ton of cheese too :))) Try it with more chicken and less cheese and let us know how you like it!

  55. Someone asked the calorie count….I put this in MyFitnessPal & said it served 8….and it came out as 494 calories a serving….I did use the uncooked flour tortillas from costco though….still going to try it!

  56. I shredded the chicken & added a little taco seasoning. I only used 1 can of cream of chicken soup & some sour cream. I also don't like corn tortillas, so I used wheat. The chilies give it a nice flavor. Don't worry about the calories, just enjoy!

  57. Thanks so much! I made it for dinner last night and my husband ate 1/2 of it! He told me he is so excited for lunch today so he can eat leftovers! This is such a quicker recipe than making individual enchiladas! I also added chopped up tomatoes and red peppers in the layers, and some guacamole on the side when I served it. Delicious!

  58. I have, it changes the dish quite a bit for me, but it's still very good…I just prefer corn tortillas for this one…I usually go for flour tortillas in ground beef enchiladas…but that is just my preference!

  59. making for just one person. could I make and put in smaller pans and freeze for future use. Work at the post office and try to put some make ahead casseroles for the busy season coming up

  60. 5 cups of cheese is definitely expensive…I have never seen a casserole this small with that much cheese! I know my husband would do the same thing…even though it is just the 2 of us he would not let me make it a 2 night meal, no he would eat it ALL! Oh and if I had some left on my plate he would probably sit and stare at it until I just gave him mine as well…ugh!

  61. But it is soooo worth it. And it isn't really small…it's just that he eats so much of it! LOL
    Try using less cheese and also, I've learned since, when I absolutely want leftovers I put it in Tupperware immediately and hide it from him, no putting the whole dish on the table, haha…

  62. This is fabulous! I fixed it last night for supper, and my whole family loved it! Thank you for the wonderful recipe. This is definately a recipe I will be fixing again!

  63. Turned out great! My brother did not care for it though because he thought there was too much sour cream. I think next time I will use the tomatoes with green chilies and a little less sour cream.

  64. Sorry about the water confusion, I already said it waaaaay back up in comments it is not necessary, but I think I will just go ahead and remove that part so there is no more confusion…you see, the first few times I made it I thought it would help with softness and such. Not necessary at all, so I'll go ahead and move that part.

    As for the sour cream, I understand it is not for everyone, what I did want is tomato free version of enchiladas and my husband even puts more on the top πŸ˜€ but feel free to do any substitutions to it you wish, I heard a lot of ladies that commented used some tomatoes in ti and loved it!

  65. I called it lasagna because of the layering style instead of rolling the actual enchiladas, I've very often seen dishes named lasagna while dining out, just because of the layering style (without pasta) so idea came from there! πŸ™‚

  66. I make this with flour tortillas cut into strips and th en let it sit in fridge overnight before i cook it. Flavors really come together.

  67. I found this on Pinterest, stopped right then and made it! It was great! I didn't have sour cream so I used greek yogurt, I added onion and topped with a few crumbs of doritos! I am going to tweak alittle to our taste but this is a keeper!

  68. Your recipe has made it to Scotland! I'm going to try this during the week, looks fab! Nice to see you're still getting comments about it 3 years after posting your recipe πŸ™‚ Monica πŸ™‚

  69. I really have to try making these with some onions, I think onions are my favorite thing! And gorgonzila. And pumpkin. As soon as I start thinking like that I want to caramelize them and then I start adding ingredients and taking away some, and all of a sudden it's a new recipe. So, I guess it is time for some kind of chicken, onion, pumpkin cheesy casserole πŸ˜€

    Monica, I am so happy about this, specially because this really is one of my family's favorite dishes, we almost always make it for pot lucks and such. Three years later is a little out of this world for me, but I have Pinterest to thank for that I guess πŸ™‚
    I really hope you enjoy it!

  70. I made this last night but I made my own corn tortillas. I have been making my own tortillas for about 6 years now but I dont if this recipe needed store bought because they are a little thinner than mine. To me it was a little salty and I wish I would have shredded the chicken instead of cut it into cubes. I aslo didn't know what size pan to use. I used a 9 by 13 it only gave me two layers without one of the layers having chicken.

  71. Hi Connie, I use a few different pans for this dish, but they are all about 9 or 10 inches by 13 or so…and I always have enough chicken for two layers, I don't put it on the top layer, just the cheese!
    I should try making my own tortillas for this too, I bet it would be awesome!
    I am not sure why you got only two layers, with the amounts I wrote I always have enough for the extra top layer (again, no chicken in the last one) but if you like richer layers and would like the third one, just add a little more chicken and a few more tortillas…as for the salt, we really all do like it just as it is, but please do adjust the seasoning to your taste!
    Thanks for trying it out, I hope you give it another try!

  72. I have made thus for years using leftover Thanksgiving turkey. You can add some frozen corn too! I add the cumin (and garlic granules) to the soup/sour cream mixture along with scallions. It's getting that time of year!

  73. This was delicious! The only change I made was that I did add an extra can of green chiles. A few poeple said that they would add more chicken, but I don't think that it would be as creamy and delish if it were too dry! The only thing I would maybe add next time is a little more seasoning! So good!

  74. Thank you guys so much. I am so happy for Pinterest and this recipe reaching so many people. I am preparing for my gender reveal party and strongly considering preparing this. We love it!

  75. Gender reveal party? I am making this right now! I wanted to wait till dinner but. I'm so excited I wanna taste it before everyone else! I'm sure it'll b a hit with the family. I just wish I had the will power to wait. Oh well!

  76. Yes, we are having a gender reveal party for our second baby since we probably won't be having a baby shower and we still wanted to do a get together with the closest family and friends and celebrate the new baby, plus my son will have the honors of biting into a cupcake and revealing is he having a sister or a brother. I am very excited, it is a no gift party, but I will take any excuse to have people over πŸ™‚

  77. Aaaaaaa that is another great idea! Never heard of doing that! Awesome! Oh and by the way! The casserole just came out. And it was Yum! Kids will b outta school soon. They will love it. Thanks so much!

  78. Honestly, I have no idea!!!
    I almost never use my crock pot, I'm just not a fan of that type of cooking, so it never even occurred to me to try it!
    You could try and let us know? πŸ™‚

  79. I made this today and I used the crock pot to cook the chicken for a few hours, then I added all the ingredients minus the tortillas and cheese and cooked for a few more hours. Shredded the chicken up and assembled as the recipe states. Placed in the oven just long enough to melt and brown the cheese. Great recipe! I did add the whole can of chilies undrained and next time I will add some garlic, diced tomatoes and more green chilies.

  80. Hi, Daniela! I followed a pin on Pinterest to a recipe site, then here, to find this recipe for Enchilada Lasagne. It looks delicious, so I'll be repinning it (directly from your blog to give you credit), and making it!

    If you're on Pinterest, please check out my website at pin4ever.com. We can backup all of your pins, boards, and likes by saving a copy on your computer, so you don't lose your info to hackers or accidents. If you go to pin4ever.com you can backup your entire Pinterest free right now!

  81. wow, that is so cool, maybe we can finally find out where exactly it came from! I just know my sister-in-law gave it to me, and I think she got it from her ex boyfriend's mom, or something like that…
    Do you by any chance still have that cut out or something? If you do it would be so awesome if you could scan it and maybe send it to me on my e-mail, I could then put it up with this post!

  82. Saw this on Pintrest and couldn't wait to try it, bought all my ingrerdients and have just read all you lovely comments and suggestions from others, think this will be a great hit with my other half who hates pasta! Thankyou

  83. Found this on Pinterest and will be preparing tonight! Can't wait. Luckily I read through ALL the comments to get my questions answered. Maybe( so you don't have to answer the same questions) you could add an addendum to the original recipe?
    I always have to make a recipe the first time as written so I can "see" how it's intended to taste, and then play with it when I make it again….and just by looking at it, I'm sure they'll be another time!
    Thanks!
    C.

  84. Yes, I already did it a while ago, but I will have to read through them again and do it once more!
    I hope you like it! My favorite version is still as I wrote it originally πŸ™‚

  85. Do you think I could use 2 cans cream of chicken instead of the cream of celery and cream of chicken? My husband isn't fond of celery and not sure how strong of a taste it might have.

  86. This is a fantastic recipe that with the addition of rotel tomatoes and without the sour cream is commonly known in the South as King Ranch Chicken. Love the sour cream! Add black beans and omit the chicken and cream of chicken soup (sub. with cream of mushroom) and you have a fantastic vegetarian casserole.

  87. Making this tonight for a potluck New Years Eve party. Made two so I can have one on Thursday when son and his wife come over. Can't wait to try them. Made each a little different.

  88. I think it would work just fine, many prefer it like that. I like it more how I wrote it in the recipe, but it is just e preference.
    This can be made so easily with bought and shredded rotisserie chicken!

  89. I tried it with store bought canned chicken and still cooked it with the cumin. Had a work potluck so had to double the recipe. Saved me time not having to cut up all that chicken. It was a hit everyone loved it πŸ™‚

  90. Saw this on Pinterest. Made it tonight! Turned out really great. Will add little more chicken and chilies…but GOOD!!

  91. My husband and I are cooking this for the first time right now. Looks so yummy! My husband is creating new names for it like Enchilasagna and LasagnChalada. So funny! πŸ™‚

  92. That is so funny πŸ˜€
    I hope you guys like it, I'm getting excited myself, we will be enjoying it on Saturday, with holidays and everything it's been a pretty long while since we had it!

  93. Daniela,

    Found your recipe on Pinterest, just made it, but haven't got to taste it yet since my fiancΓ© isn't home from work yet. My mouth is watering though!

    As a "healthier" alternative, I decided to go with multigrain tortillas. I can't wait to try it soon. Thanks again for this easy meal!

  94. I hope you like it and please let me know how it tastes with multigrain tortillas!
    The one I made on Saturday missed spiciness to me, I ended up using a lot of green Tabasco on mine. It might be my pregnancy whims though πŸ˜€

  95. It turned out really good! I have nothing to compare it to, but I've made regular roll up chicken enchiladas with white tortillas, and to me, it really tastes the same. I really recommend using them to get some fiber!

    I think next time I make it, I will use a little less sour cream, it just seemed to overpower the taste of the dish too much.

  96. glad you liked it. see, I feel you get much more flavor from corn tortillas and since I love to put lots of Tabasco on it this amount really works for me, but this dish is so easy to adjust to your own tastes it's what makes it great I think πŸ™‚

  97. After reading comment suggestions, these are the adjustments I made. 1 lb chopped rotisserie chicken, sprinkled w/1 tsp cumin; 1 can cream of chicken; 1 can cream of mushroom; 1 to 1Β½ C sour cream; 14 oz can green chili; 1 can Rotel; 1 can corn drained; 4 C cheese; 15 corn tortillas (5 per layer) YUMMY!!!

    This is definitely a keeper. I made similar recipes before that were too saucy. I think the 3 layers really helped the tortilla to sauce ratio. And the huge layer of cheese on top was awesome, even with me cutting it back to 4 cups total. Good flavor and mild. Easy to add Tapatio or Cholula to spice it up. Thanks for sharing!

  98. I'm not so good with tweeking recipes, I tend to follow them to the T πŸ™‚ So could someone please tell me where the sour cream comes in? Do I mix it with the cream of celery and cream of chicken mix, or was it meant to be served on the side after its baked????

  99. I always like to follow the recipe at least the first time I'm making it, so I get that πŸ™‚
    You probably missed it in the post, here it is:
    "In a bowl combine cream of celery, cream of chicken, sour cream and green chilies."

    Just mix it all up!

  100. Making this tonight with grapefruit margaritas! It's a cold, rainy day and we're craving comfort food. Looks like we found the perfect recipe! Thanks πŸ™‚

  101. I made this using browned ground beef and mild rotel in place of the lone green chilies. We really liked it and will make it again using more ground beef in this next time.

  102. I just wanted to say 1. this is in the oven now and smells so good! and 2. I love that this was posted in 2009 and you are still here posting replies and getting positive reviews on this recipe. I don't see how anyone could not try it!

  103. Love this! I have made it a few times now. I substituted the sour cream with greek yogurt shredded the chicken instead of cubed and used taco cheese instead of mexican blend. I love the variety of ways to make this!

  104. This is wonderful. I put in an extra half pound of chicken, a can of rotel and sprinkled it with powdered hot pepper. I put it in a cake pan since I didn't know what to put it in so I only had the main layer, but it turned out awesome anyway.

  105. I do, and I never claimed it was very healthy, just that it was delicious πŸ™‚
    I do most of my food from scratch without using canned soups etc. but for this dish, it's totally worth it!

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  107. I think this was good, but not great. I added some diced jalepenos and other seasonings and still found it somewhat bland. I'm going to experiment with adding in some other ingredients to try and see if that helps.

    I think it would be better with soaking the tortillas some, I thought mine were too hard on their own.

  108. Forgot the sour cream and used Cream of Mushroom instead of Cream of Celery, but this still came out awesome. Easy, cheap, delicious.

  109. Close to what I make, but we call it chicken casserole. Yes I'm latino and that's not Enchilada Lasagna.

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  112. I liked it. But like others I added onions and olives. I also omitted the cream of celery and just used 2 chicken. I also put it in my pressure cooker instead of baking it and it came out good. ;).

  113. I changed it just a little. I used two cans of chicken soup instead of 1 chicken and 1 celery. I also used corn tortilla chips instead of Tortilla's. In a large dish I also used 2 cans refried beans spread in a layer and 2 cans of mild Rol-Tel Tomatoes & chilies. I crumbled chips on top also. I also shredded my chicken instead of chunks.

  114. Found this through Pinterest, it's delicious. The whole family loved it and by using chicken breast I cooked and froze a few weeks ago it came together in minutes. I did add green enchilada sauce over each chicken layer and to the top before the cheese. Thanks for a great recipe I will definitely make again!

  115. My husband loves chicken enchiladas, was looking for something mild enough for him to eat. Found you on pintrest… THANKS!!!

  116. I used boiled chicken, shredded and added spices. I also added a can of rotel (drained) along with the chilies. Turned out fabulous! So much easier than the traditional enchilidas πŸ™‚

  117. Made this last night and I absolutely loved it, even my partner liked it and he is a man who likes his chops and chips. I did add lots more cummin and sauted onions with the chicken, I also added garlic, which made it extra tasty, oh almost forgot, I live in a little town and could not buy small corn tortillas so used instant lasagne sheets, it was so tasty, and the best thing is it made lots and we are having the left-overs tonight. Thanks so much for a super yummy recipe.

  118. Thank you for such a wonderful recipe. This is even better as leftovers the next day. I think the next time I may try adding corn and onions like other people have done. Delicious as is though!

  119. Thank you everyone for trying out this recipe, it is so easy and thank you for all the awesome ideas for changing it up a bit!
    As an answer to the question: "Do you use condensed cream of xx soup as condensed, or do you add liquid as instructed?"
    I use it without adding the extra water, just the cans as is! I am sure it would be ok to add a bit of water though if you would prefer to make it that way, they would just be a teeny bit less rich!

  120. I've been making this for years now and its still one of our favorite meals! We don't eat meat, so we just leave the chicken out. And I've experimented with different vegetables and different cans of creamy soups, and I've even used flour tortillas when I ran out of corn tortillas, but it comes out delicious every time! Thank you so much again for sharing this!

    1. You know what, I haven’t made this in a couple of years and I think it’s time for a refresh of photos and then we get to eat it!!! My hubby will be so so happy!

  121. I have been making this dish a few times a year at least for the last 7 years; I found the recipe on Pinterest while I was on my maternity leave cooking spree with my youngest πŸ™‚ I follow the recipe as is, I just use more diced green chili’s and add rotel to it but I add different amount each time because I can’t remember how much I used the last time lol turns out great every time! Tonight I chopped up some jalapeΓ±os and mixed them in with the sauce…can’t wait until it’s done cooking!

    1. This makes me so happy to hear, I posted it years and years ago and I was just thinking it was time for updated post with new photos! Thank you

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