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Enchilada Casserole

Presented by:
Land O' Lakes
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This chicken enchilada casserole is layered with cheese, chiles, peppers and tortillas and makes a very satisfying meal.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
55 min
Recipe Servings



3 tablespoons Land O Lakes® Butter

1/4 cup all-purpose flour

1 cup milk

1/2 cup reduced sodium chicken broth

2 cups chopped cooked chicken

1/4 cup chopped red bell pepper

1 (4-ounce) can chopped green chiles, drained

2 tablespoons dried taco seasoning mix

9 (3/4-ounce) slices Land O Lakes® Deli American

6 (6-inch) corn tortillas, halved

1/3 cup chopped fresh cilantro


Sour cream, if desired

Salsa, if desired

Sliced ripe olives, if desired


Heat oven to 375°F. Spray 2-quart round casserole or 8-inch square aluminum foil disposable pan with no-stick cooking spray. Set aside. 

Melt butter in 2-quart saucepan until sizzling; add flour. Cook over medium heat, stirring constantly, 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, 4-6 minutes or until mixture comes to a boil. Add chicken, red pepper, chiles and taco seasoning; continue cooking 2-3 minutes or until heated through. Remove from heat. 

Spread 3/4 cup chicken mixture in bottom of prepared pan. Arrange 4 tortilla halves over chicken mixture; top with 3/4 cup chicken mixture. Top with 3 slices of cheese. Repeat layering twice, beginning with tortilla halves and ending with cheese. 

Bake 35-40 minutes or until bubbly. Sprinkle with cilantro.

Serve with sour cream, salsa and ripe olives, if desired.

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