Chicken Enchilada Casserole: Easy Diet Friendly Recipe

I’m all about simple, delicious meals that don’t require a culinary degree, and this Chicken Enchilada Casserole is just that. It’s a weeknight winner, loaded with flavor and super easy to whip up. Trust me, you’ll love how effortlessly it comes together, making it a go-to for busy nights or when you just want something comforting and tasty.

Watch How to Make It

Ingredients & Tools You'll Need

Now, let’s get into why you’ll absolutely love this recipe. First off, it’s incredibly satisfying. The gooey cheese, the creamy chicken mixture, and the slight kick from the green chilies come together for a flavor explosion.

Secondly, it’s a one-dish wonder, meaning less cleanup for you and more time to enjoy your meal. And lastly, it’s super adaptable. Got leftover veggies?

Toss ‘em in! Want to spice things up? Add some jalapeños.

The possibilities are endless.

For this tasty Chicken Enchilada Casserole, you'll need a handful of simple ingredients. We’re talking about 2 cups of shredded chicken, which you can grab from a rotisserie chicken or cook up yourself. You’ll also need a couple of cans of low-fat cream soups to keep things creamy-one of chicken and one of mushroom.

Don’t forget the 4-ounce can of diced green chilies that adds that perfect little kick, along with 2 cups of shredded Colby jack cheese to make it ooze with cheesy goodness.

You’ll also need 8 carb-free flour tortillas. I go heavy on the cheese here because, let’s be real, cheese makes everything better. And, if you want to add a little flair, grab some fresh cilantro for garnish at the end.

A good baking dish is key too-I recommend an 8×8 inch for the perfect fit.

How To Make It

Alright, let’s dive into how to make this casserole. The beauty of it is in the layers, and I promise you’ll get the hang of it in no time. We’ll mix everything up and then build our casserole like pros.

It’s all about keeping things organized and fun in the kitchen, so let’s get rolling.

Preparation

First things first, preheat that oven to 350°F. While it’s warming up, grab a large mixing bowl. Toss in the shredded chicken, both cans of soup, the green chilies, and your seasoning-whether it’s my West Coast Shake or your favorite Mexican seasoning.

Mix it all up until it’s well combined. You want everything to be evenly coated and ready to rock.

Next, take your greased 8×8 baking dish and spoon half of that delicious chicken mixture into the bottom. Spread it out evenly so every bite is just as tasty as the last. Then, layer on 4 of those tortillas, followed by half of the cheese.

This layering technique is what makes the casserole so flavorful and ensures that every slice is packed with goodness.

Cooking

Now comes the fun part. After layering, you’ll add the rest of the chicken mixture on top of the tortillas, followed by another layer of tortillas and the remaining cheese. This is where most recipes go wrong: they don’t layer properly, and you end up with a dry casserole.

By layering it this way, you keep everything moist and flavorful.

Pop it in the oven for about 25 to 30 minutes. You’ll know it’s ready when the cheese is bubbly and golden, and the edges start to crisp up a bit. The aroma will fill your kitchen, making it hard to resist digging in right away.

Let it cool for a few minutes before serving, then sprinkle some fresh cilantro on top. That’s when the magic happens-your home will smell like a cozy Mexican restaurant.

Serving & Variations

When it comes to serving, this casserole is a hit on its own, but it pairs beautifully with a side salad or some Mexican rice. If you’re feeling adventurous, you can add some black beans or corn into the mix for extra texture and flavor. A common consensus among home cooks is that adding some avocado or a dollop of sour cream on top elevates the dish even more.

You can also switch things up by using different types of cheese or even swapping the chicken for ground turkey or beef if that’s more your style. Don’t be afraid to play with the spices too. A little extra cumin or chili powder can go a long way in changing the flavor profile.

Wrapping Up

This Chicken Enchilada Casserole is a perfect blend of comfort and ease, making it a staple for any busy weeknight. With layers of flavor and cheesy goodness, it’s sure to satisfy everyone at the table. So, grab your ingredients, and let’s get cooking.

Recipe created by cookingwithcj for Trust Me Try It.

Chicken Enchilada Casserole: Easy Diet Friendly Recipe

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

• 2 cups shredded chicken.
• 1 can low fat cream of chicken soup.
• 1 can low fat cream of mushroom soup.
• 4oz can of diced green chilies.
• 2 cups shredded Colby jack cheese.
• 8 carb free flour tortillas.
• 1 tsp of my West Coast Shake or Mexican seasoning.
• Cliantro.

Instructions

• 1- Mix the soups, chicken, chilies and seasoning together
• 2- In a 8×8 greased baking dish, spoon half of the mix in and spread out
• 3- Top with 4 tortillas and half of the cheese
• 4- Add the other half of the chicken mix, top with tortillas and the rest of the cheese
• 5- Place in a 350 oven for 25-30 minutes
• 6- Remove, let cool for a few minutes, top with some cilantro, serve and enjoy!