Paula Deen Chicken Enchilada Casserole

Paula Deen chicken enchilada casserole takes 55 minutes and shredded chicken, green chiles and Monterey Jack to make a creamy, cheesy layered casserole. This easy make-ahead chicken enchilada bake fits potluck night, Sunday dinner and church supper, since it feeds 6 to 8 people from one dish.

Stir the chicken into only part of the soup mixture and save one full cup for the top. Skip that and the top tortillas bake up dry and curled instead of creamy.

Paula layers quartered flour tortillas like lasagna noodles, so you skip the rolling and the sauce-soaked mess of real enchiladas. Pepper Jack-style cheese adds a little heat to the soup and sour cream base without any extra seasoning.

Paula Deen Chicken Enchilada Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

480

kcal

Layers of soft tortillas, creamy chicken and green chile filling bake together under a golden blanket of melted cheese. The edges crisp up a little while the center stays tender and scoopable.

Ingredients

• 1 (25-ounce) package large flour tortillas, quartered
  

• 1 (10.5-ounce) can cream of chicken soup
  

• 1 (8-ounce) container Sour cream
  

• 1 (4-ounce) can diced green chiles
  

• 2 cups shredded Monterey Jack cheese with peppers, divided
  

• ½ cup chopped green onion
  

• 1 teaspoon Kosher salt
  

• 1 teaspoon ground cumin
  

• ½ teaspoon ground black pepper
  

• 3½ cups shredded cooked chicken
  

• chopped green onion, for garnish
  

Directions

• Prep the pan: Preheat the oven to 350°F and spray a 13x9-inch baking dish with cooking spray. Then quarter the flour tortillas so they are ready to layer.
• Add the first layer: Arrange one-third of the quartered tortillas in the bottom of the prepared dish. Overlap them a little so they cover the pan evenly.
• Mix the sauce: Stir the soup, sour cream, green chiles, 1½ cups Monterey Jack, green onion, salt, cumin and pepper together in a large bowl. Set aside 1 cup of this mixture for the top, then fold the shredded chicken into the rest.
• Layer the casserole: Spread half of the chicken mixture over the tortillas in the pan, then add another one-third of the tortillas. Top with the remaining chicken mixture and finish with the last of the tortillas.
• Top with sauce and cheese: Spread the reserved 1 cup of soup mixture over the top layer of tortillas. Then sprinkle the remaining ½ cup Monterey Jack cheese over everything.
• Bake until golden: Bake for about 35 minutes, until the casserole is bubbly and golden brown on top. Garnish with chopped green onion before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use corn tortillas instead of flour?

Corn tortillas work, but they soak up more moisture and turn softer, almost like a tamale pie. Warm them briefly first so they don't crack when you layer them, and expect a slightly different texture.

What is the best way to shred the chicken?

A rotisserie chicken is the quickest, since the meat pulls apart easily and is already seasoned. Leftover baked or poached chicken works too, as long as you shred it fairly fine so it spreads evenly.

Can I make this casserole ahead of time?

Yes, you can assemble it a day ahead, cover it and keep it in the fridge until you are ready to bake. Add a few extra minutes in the oven since it goes in cold.

How do I store and reheat leftovers?

Cover the dish or move portions to an airtight container, and it keeps in the fridge for about 3 days. Reheat in a 350°F oven until hot so the top stays creamy instead of rubbery.

How do I make it spicier?

Use Monterey Jack with peppers like Paula does, then add a second can of green chiles or a pinch of cayenne to the soup mixture. Hot sauce at the table lets everyone adjust their own plate.