Easy Mexican Enchilada Casserole is a great dinner for those busy nights! Now that school has started back up and summer is coming to a close, here is a wonderful and easy recipe that you can have on the table in less than 1 hour.
What Ingredients Do I Need For Easy Mexican Enchilada Casserole?
Here’s a list of ingredients you’ll need to make this Casserole (scroll down for the full recipe):
- Boned chicken
- El Pato Jalapeno Salsa or enchilada sauce
- Mushroom soup
- Minced onion
- Garlic salt
- Corn chips
- Cheddar cheese
- Chicken bouillon cubes
Optional:
- Parsley flakes
- Paprika
- Sour cream
How Do I Make Easy Mexican Enchilada Casserole?
Here’s the simple steps you’ll follow to make this Casserole (scroll down for the full recipe):
- In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion, and garlic salt.
- Line a greased 9″ X 13″ baking dish with corn chips.
- Pour chicken mixture over chips.
- Sprinkle with shredded cheese and cover with the remaining chips.
- In a small saucepan, combine bouillon cubes and boiling water; stir until dissolved, then pour over mixture in the baking dish.
- Sprinkle with parsley flakes and paprika, if desired.
- Bake in a preheated oven at 350 degrees for 30 minutes.
- Let each person garnish their serving with Sour Cream, as desired.
Can Easy Mexican Enchilada Casserole Be Prepared Ahead of Time?
- This casserole can be assembled a day ahead and refrigerated before baking.
- (Wait to pour the chicken broth over casserole until just before it goes into the oven to bake).
I didn’t have the enchilada sauce today and so I used some El Pato, Jalapeno Salsa, which is basically the same thing to me.
Remove it from the oven and enjoy this quick, easy and delicious meal. I love it more than regular chicken enchiladas because I am not a big fan of tortilla shells!
Tips and Tricks for Easy Mexican Enchilada Casserole:
- Use 1 cup of chicken bouillon, or make your own by adding 2 chicken bouillon cubes to 1 cup water.
- Use salsa or enchilada sauce
- Assemble ahead of time and refrigerate until you are ready to bake – just make sure to wait until right before you bake the casserole to add the bouillon to the top.
Other Mexican Dishes That you May Want to Try:
Yield: 8 people
Easy Mexican Enchilada Casserole
Easy mexican enchilada casserole is one of our family favorties. It is one of my favorites because it is so quick and easy to assemble.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 4 (5 ounce) cans boned chicken (or close to 20 oz)
- 1 (7 3/4 ounce) can El Pato Jalapeno Salsa or 1 (10 ounce) can enchilada sauce
- 1 can cream of mushroom soup, undiluted
- 2 Tablespoons minced onion
- 1/2 teaspoon garlic salt
- 1 (10.5 ounce) bag corn chips
- 1 1/2 cups shredded sharp cheddar cheese
- 2 chicken bouillon cubes
- 1 cup boiling water
Optional:
- Parsley flakes
- Paprika
- Sour cream
Instructions
- In a large mixing bowl, combine 20 ounces of chicken, can of enchilada sauce, can of mushroom soup, 2 Tablespoons onion, and 1/2 teaspoon garlic salt.
- Line a greased 9" X 13" baking dish with about 2/3 of the bag of corn chips. I break mine just a little bit.
- Pour chicken mixture over chips.
- Sprinkle with 1 1/2 cups shredded cheese and cover with the remaining chips.
- In a small saucepan, combine bouillon cubes and boiling water; stir until dissolved, then pour over mixture in the baking dish.
- Sprinkle with parsley flakes and paprika, if desired..
- **Bake in a preheated oven at 350 degrees for 30 minutes.
- Let each person garnish their serving with Sour Cream, as desired.
** This casserole can be assembled a day ahead and refrigerated before baking. (Wait to pour the chicken broth over casserole until just before it goes into the oven to bake).
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 259Total Fat 19gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 8gCholesterol 53mgSodium 881mgCarbohydrates 7gFiber 1gSugar 1gProtein 14g
This data was provided and calculated by Nutritionix
Sounds like a wonderful weeknight meal that my boys would love!
I hope that you try it and that your boys do love it. I hope that all is going well for you.
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Thank you so much for the feature. My family loves this casserole and I am so excited that you featured it. You know how it is when you have a recipe that you love so much you just want to share it with the world – this is one of those! Thank you for your work in hosting the party each week. We really appreciate you.
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
What can you use for these recipes in place of corn chips or Doritos? My husband is allergic to corn.
Grain Free Tortilla Chips are Non-GMO Project Verified, Gluten-Free Certified, and are completely free of corn, wheat, rice, beans, soy, and dairy. You could look at your local health food store. Best of luck.