Egg & Toast

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Chicken & Cheese Enchilada Casserole (originally from Jeannine Cummings) From the kitchen of JLeon

The original recipe calls out for the tortillas to be rolled with the chicken & jack cheese inside, however due to laziness on my part (plus the fact that it doesn’t impact the taste any and is less messy, as well), I typically put it together as indicated below.


  • 3 tablespoons vegetable oil
  • 2 large onions, chopped
  • 4 ounces diced green chiles
  • 2 (10 ounce) cans of green enchilada sauce (for those not fond of green chiles, cream of chicken soup may be used)
  • 1 cup sour cream
  • 12 corn tortillas
  • 1 pound jack cheese, cut into strips
  • 2 cups chopped or shredded chicken (could use cooked/drained ground beef)
  • 2 cups shredded cheddar cheese


  • Preheat oven to 375°F.
  • Heat oil in skillet; add onion and chiles. Saute until tender.
  • Blend the enchilada sauce and sour cream in a separate pan; heat until simmering.
  • Dip tortillas into enchilada/sour cream mixture; let stand to soften.
  • Layer bottom of 9x13” cake pan with tortillas until covered.
  • Next add a layer of jack cheese, chicken and onion/chile mixture. Alternate tortilla layers with cheese, etc. until ingredients are depleted.
  • Sprinkle top with the cheddar cheese.
  • Bake uncovered for 20-25 minutes until heated through.