Chicken Enchilada Casserole

3 – 4 Hours8 People

This recipes yields enough food for an average of 8 portions.


  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 (12 ounce) container Borden Jalapeño Sour Cream Dip
  • 1 (10.75 ounce) can cream of chicken soup
  • ¾ cup chicken stock
  • 1 (10 ounce can) diced tomatoes with green chilies, mild flavor, drained
  • 1 (7 ounce can) diced green chilies drained
  • ½ green bell pepper, diced
  • 3 cups cooked chicken
  • 10-12 small size corn tortillas, cut into quarters
  • 2 cups (8 ounces) grated Cheddar cheese


In a medium skillet, heat the butter over medium heat. Add the onion and sauté until

In a large bowl combine the onion, Jalapeño Sour Cream Dip, condensed soup, chicken stock, tomatoes, chilies, green pepper and chicken.

Spread ½ cup of the onion/chicken mixture in a 9×13-inch baking dish. Layer ½ of the quartered tortillas, ½ of the remaining onion/chicken mixture and ½ of the cheese in the pan. Repeat with a second layer of tortillas, onion/chicken mixture and cheese. Refrigerate for several hours.

Preheat oven to 325 degrees. Cover the casserole with foil. Bake 45 minutes. Remove the foil and bake an additional 15 minutes or more until cooked through and cheese is bubbling. Cooking time will vary depending on how long the casserole chilled. Broil for a one to two minutes to brown the top if needed. Allow to rest for five minutes before cutting and serving.