Why You’ll Love This this Soul-Warming Heavenly Chicken Enchilada Casserole
This dreamy casserole takes all the flavors you crave from chicken enchiladas and transforms them into a soul-warming, one-pan wonder that’ll have your family asking for seconds before they’ve even finished their firsts.
The trio of creamy soups creates this luscious, velvety sauce that coats tender shredded chicken and gets all bubbly and golden in the oven, while the reduced-fat ingredients mean you can indulge without the guilt weighing you down.
Plus, you can either roll individual enchiladas if you’re feeling fancy, or just layer everything lasagna-style when life’s too busy for all that rolling business.
Ingredients List
This heavenly casserole requires just a handful of pantry staples and fresh ingredients that work together to create pure comfort food magic.
- 1 whole chicken (2-3 lbs)
- 1 (10 3/4 ounce) can cream of celery soup, Campbell’s Condensed 98% Fat Free
- 1 (10 3/4 ounce) can cream of chicken soup, Campbell’s Condensed 98% Fat Free
- 1 (10 3/4 ounce) can cream of mushroom soup, Campbell’s Condensed 98% Fat Free
- 1/4 cup skim milk
- 1 (4 ounce) can diced green chilies
- 1-2 tablespoons jalapeño, diced
- 1 small onion, chopped
- 12 flour tortillas, taco size
- 3 cups reduced-fat Mexican cheese blend (or more to taste)
- 1 (4 ounce) can black olives, optional garnish
Smart Ingredient Swaps for Healthier Living:
- The 98% fat-free cream soups slash calories without sacrificing that rich, creamy texture we’re all craving
- Skim milk keeps things light while still adding the perfect consistency to your sauce
- Reduced-fat cheese blend means you can pile it on without the guilt trip later
- Using a whole chicken instead of just breasts gives you more flavor for your buck, plus it’s often more budget-friendly
- Feel free to load up on those diced jalapeños if you want more heat – they’re practically calorie-free and pack a serious flavor punch
Step by Step Directions
Creating this crowd-pleasing casserole is easier than you think, with simple steps that deliver restaurant-quality results every time.
- Prepare the chicken: Boil the whole chicken in water until fully cooked, then allow to cool completely before removing bones and skin, shredding the meat into bite-sized pieces.
- Make the soup base: In a large bowl, combine all three cream soups (celery, chicken, and mushroom) with the diced green chilies, mixing until well blended.
- Create the chicken filling: Add half of the soup mixture to the shredded chicken along with chopped onion and diced jalapeños, stirring until the consistency resembles chicken salad – not too runny.
- Assemble the enchiladas: Place 2-3 tablespoons of chicken mixture into each flour tortilla, sprinkle with cheese, roll tightly, and arrange seam-side down in a greased lasagna pan.
- Prepare the sauce: Add skim milk to the remaining soup mixture and stir until smooth to create your enchilada sauce.
- Top and bake: Pour the thinned soup mixture over the rolled enchiladas, top with remaining cheese and black olives if desired, then bake exposed at 350°F for 30-45 minutes until cheese is golden and bubbly.
- Serve: Let cool for 5 minutes before serving with sour cream or your favorite toppings.
Time-Saving Tip: Skip the rolling step entirely and layer the ingredients lasagna-style for an enchilada bake that tastes identical with half the prep work.
For even more versatility in your cooking, consider using a cast iron Dutch oven which excels at both stovetop preparation and oven baking for dishes like this enchilada casserole.
Substitutions and Variations
- Veggie boost: Throw in some corn, diced bell peppers, or black beans to bulk it up and add color – frozen vegetables work great here, no need to get fancy with fresh everything.
- Dairy alternatives: Greek yogurt mixed with a splash of milk can replace one of the cream soups if you’re trying to lighten things up, though to be frank, this isn’t exactly health food to begin with.
- Make it breakfast: Add some scrambled eggs to the chicken mixture and you’ve got yourself a breakfast enchilada casserole that’ll make weekend mornings feel special.
Additional Things to Serve With This Dish
This creamy, cheesy goodness deserves some friends on the plate, and honestly, you’ve got tons of options that won’t compete with all those rich flavors.
- Mexican rice or cilantro lime rice – because plain white rice feels a bit sad next to something this flavorful, and the lime really cuts through all that cream.
- Simple black beans – either straight from the can (heated up, obviously) or doctored with some cumin and garlic if you’re feeling ambitious.
- Fresh pico de gallo or chunky salsa – the acidity and crunch provide a nice contrast to all that melted cheese, plus it makes you feel like you’re getting vegetables.
- Avocado slices or quick guacamole – because avocado makes everything better, and the cool creaminess somehow works perfectly with the hot creaminess.
- Mexican street corn salad – corn, mayo, lime, chili powder, and cotija cheese mixed together in a bowl, which sounds weird but tastes incredible.
- Crispy tortilla chips – for scooping up any extra sauce, because wasting that creamy goodness should probably be illegal.
- A simple green salad with lime vinaigrette – mostly so you can tell yourself you ate something healthy, but also because the bright, acidic dressing balances out the richness.
Cooking Tips & Tricks (Chef’s Notes)
A few insider tricks can turn this already delicious casserole from good to absolutely spectacular, and trust me, these little details make all the difference.
- Don’t skip the cooling step for your chicken – hot, steamy chicken turns into mushy chicken when you try to shred it, and nobody wants stringy, sad enchiladas.
- Save that chicken cooking liquid – use it instead of plain water when you need to thin out your soup mixture, because why waste all that flavor you just spent time creating.
- Lightly toast your tortillas first – just a quick 30 seconds per side in a dry pan prevents them from getting completely soggy and falling apart when you roll them.
- Mix your cheeses strategically – use the sharper cheese (like cheddar) mixed into the filling and save the milder melting cheese (like Monterey Jack) for the top layer.
- Let it rest for 10 minutes after baking – I know waiting is torture when something smells this good, but it helps everything set up so you don’t end up with enchilada soup on your plate.
- Double-wrap in foil if freezing – because freezer burn on something this delicious should be considered a crime against humanity.
- Prep the whole thing a day ahead – assemble everything, cover tightly, and refrigerate overnight, then just pop it in the oven when you’re ready to eat.
Nutritional Facts
This creamy comfort food delivers satisfying protein while keeping calories reasonable thanks to the fat-free soups and reduced-fat cheese blend.
- Calories per serving: Approximately 385 calories (based on 8 servings)
- Protein: 28-32 grams per serving from the chicken and cheese blend
- Total fat: 12-15 grams per serving, markedly reduced thanks to fat-free soups and reduced-fat cheese
- Carbohydrates: 35-40 grams per serving, primarily from the flour tortillas
- Fiber: 3-4 grams per serving from the tortillas and vegetables
- Sodium: 1,200-1,400mg per serving (condensed soups are naturally high in sodium)
- Calcium: 25-30% of daily value from the cheese and milk
- Vitamin C: Boosted by the green chiles and jalapeños
- Iron: Good source from the chicken and enriched flour tortillas
- Cholesterol: 65-75mg per serving, mainly from the chicken
- Saturated fat: 6-8 grams per serving
- Potassium: Moderate levels from chicken and vegetables help balance sodium content
Fun “Did You Know?”
The word “enchilada” comes from the Spanish verb “enchilar,” meaning “to season with chili.”
What’s remarkable is that your casserole version maintains this tradition while simplifying preparation.
I find it amazing that you’re participating in a culinary practice that’s survived over 500 years, connecting modern kitchens to ancient Mesoamerican cooking wisdom through every cheesy, satisfying bite.
