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Sue Slone's Chicken Enchiladas

A layered enchilada casserole — quartered tortillas stacked with a quick chicken-chili-and-cheese sauce and baked. Less fuss than rolling, all the comfort, and a reliable crowd-feeder.

20 min prep 25 min bake
Effort ●●○○ Time ●●○○ Some Doing
Servingsamounts scale to match
6
Units

Ingredients

Build the sauce with the chicken in it, then layer like a lasagna. Betty's card lists the chicken but never says where it goes — fold the cooked, shredded chicken into the chili-soup sauce so every layer has meat. Quartered tortillas, sauce, and cheese, stacked and baked — no rolling.

Easier, if you like

  • Rotisserie chicken is the quick route to 2½ lb of cooked meat.
  • A jar of enchilada or salsa verde can stand in for the canned chili for a brighter, saucier version.

Method

    Cook's notes

    The original omitted the chicken step — it's in the ingredient list but not the method, so I've folded the cooked, shredded chicken into the sauce. Use rotisserie or poached chicken.

    Corn tortillas give the most authentic flavor (and make it gluten-free with a GF soup); flour tortillas make it softer and more casserole-like.

    Adjust the heat with the chili you choose and the green chiles — mild to hot.

    Assembles ahead beautifully; bake straight from the fridge, adding a few minutes.

    Easy to make gluten-free

    Gluten-free: use corn tortillas and a gluten-free condensed soup and chili (check the cans).

    Lighter: reduced-fat soup and a lighter hand with the cheese; sauté the onion in a tablespoon of butter rather than the full stick.