Chicken Enchilada Casserole is a cheesy chicken and tortilla casserole made without canned soup. Easy filling dinner.

Chicken Enchilada Casserole is an easy dish that can be made ahead and baked up to cheesy perfection just before serving.

I love casseroles, but so many casserole recipes involve canned soups. I am not a fan of "cream of" canned soups.

Okay, I suppose they make life easier. But, making a quick roux to thicken homemade chicken broth isn't that difficult. Add some chopped celery or mushrooms to the mix, if desired, and I think you get a much better tasting base.

Ingredients for Chicken Enchilada Casserole

cooked chicken: you can cube and cook boneless chicken specifically for this recipe, but it is a great use for leftover chicken (or grab a rotisserie chicken like I did).

flour and oil: this is needed to thicken the chicken broth. Corn starch or arrowroot can be used as a gluten free substitute if desired.

chicken broth: I make my own from the bones leftover from rotisserie chicken. Store bought is fine. Did you read that in an Ina Garten voice? haha!

milk: dairy or non dairy is fine. I think full fat is better here, but you do you.

onion: grate the onion on the side of a box grater and it will melt into the sauce leaving wonderful flavor with no onion pieces picky eaters will snub.

canned chiles: I don't bother to drain them and just dump in the whole can.

corn tortillas: I suppose you could go with flour tortillas here, but I fear they might get gummy baking in the sauce as opposed to corn which soften nicely and are more enchilada like.

cheese: use the cheese you prefer here: cheddar, Monterey Jack, Mexican blend, etc.

More Casserole Recipes from #OurFamilyTable

Time for some warm and hearty all in one meals with these wonderful casserole dishes.

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Broccoli Cheddar Chicken Casserole from Palatable Pastime
Butternut Mac n Cheese with Bacon from Art of Natural Living
Chicken Enchilada Casserole from That Recipe
Chicken Parm Pasta Bake from A Kitchen Hoor's Adventures
Kiftah bi Seniyeh - Palestinian Baked Meatballs from Pandemonium Noshery
Make-Ahead Breakfast Casserole from Karen's Kitchen Stories

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Chicken Enchilada Casserole

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Ingredients

2 tablespoons vegetable oil or butter
¼ cup flour
3 cups chicken broth
1 cup milk
3-4 cups cooked chicken torn or cut in pieces (more or less to taste)
½ cup grated onion
7-8 ounces canned diced green chiles
16 corn tortillas
2 cups cheddar or Monterey Jack cheese (grated)

Instructions

Preheat oven to 325° F.
In a large saucepan, heat oil and mix in flour. Cook until light brown, about 2 minutes. Whisk in chicken broth and milk. Bring to a boil, then reduce heat and simmer 1 minute until thickened.
Stir chicken, onion, and chiles into the sauce.
Line a 9 x 13 inch baking pan with 8 tortillas. Top with chicken sauce mixture. Top with remaining tortillas. Sprinkle cheese on top.
OPTIONAL: Casserole may be prepared to this point, covered and refrigerated up to 24 hours before baking.
Bake at 325°F until heated throughout and cheese is melted, about 1 hour.