Enchiladas Extraordinaire

A flavorful chicken filling is layered between corn tortillas in our quick and easy casserole version of a Mexican favorite.


  • 2 tbsp (30 mL) fresh cilantro, snipped
  • 4 cups (1 L) shredded cooked chicken or turkey
  • 1 can (10.5 oz/284 mL) condensed cream of chicken soup
  • 1 package (8 oz/250 g) shredded Mexican-style cheese blend, divided
  • 1 cup (250 mL) sour cream
  • 1 can (4 oz/125 g) chopped green chilies, undrained
  • 1 1/8 tsp (5.5 mL) chili powder, divided
  • ½ tsp (2 mL) ground cumin
  • 11 (6 in./15 cm) corn tortillas
  •  Vegetable oil


  1. Preheat oven to 350°F (180°C). Snip cilantro with Professional Shears. In Classic Batter Bowl, combine cilantro, chicken, soup, 1 ½ cups of the cheese, sour cream, chilies, 1 teaspoon of the chili powder and cumin; mix well. Place 4 tortillas on bottom of Stone Square Baker, overlapping in middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in Baker. Repeat for second layer. Top with remaining 1/2 cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using Pizza & Crust Cutter. Sprinkle over casserole. Spray tortilla triangles with vegetable oil using Kitchen Spritzer. Sprinkle with remaining 1/8 teaspoon chili powder. Bake 30-35 minutes or until thoroughly heated.


  • 8  servings

Nutrients per serving:

Calories 410, Fat 23 g, Sodium 640 mg, Dietary Fiber less than 1 g

Cook's Tips:

Cilantro, also called Chinese parsley or coriander, is a fresh herb with bright green leaves and a lively, pungent fragrance. Sold in bunches, it adds a distinctive flavor to Mexican and Asian foods. To store cilantro, place bunch with stem ends down in a glass filled with enough water to cover 1 inch of the stems. Cover loosely with a plastic bag and refrigerate for up to 5 days.

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