I think I recently posted this in another chicken thread.
It is very popular around here.

If you don't want to use the canned cream soups,
you could easily make a Bechamel sauce using chicken broth and mushrooms.

A mixture of cheddar and Monterray Jack cheese is good, too.

A rotisserie chicken makes it a lot quicker and easier.

King Ranch Casserole

1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can Ro-tel Tomatoes and Chilies
1/2 can chicken broth

1 cooked chicken, boned

1 pkg corn torillas, cut into pieces
1 finely chopped onion
1/2 lb grated cheddar cheese

Mix the soups, Ro-tel tomatoes and chicken broth in a bowl.
In a casserole dish, layer the pieces of chicken first, then the tortilla, onion and soup mixture.
Top with the cheese
Bake at 350 degrees about one hour.

Rusty

Just wing it....you know what you want.
Make a basic white sauce...( cup of milk tablespoon of butter, tablespoon of flour, salt and pepper)...and add some white cheese....either cream cheese or queso fresco...
Then put tortilla pieces in your casserole, add chicken and a layer opf grated cheese pour on some of the cream sauce and repeat.
You probably are goin g to want something else in there...maybe chipped green chilis or sauteed onions...
You will probably have to double or triple the recipe for white sauce....but you really CAN wing it!
Linda C

Arline - the King Ranch Casserole was quite popular in Texas when I lived there. I don't cook often with canned soups, however, I think they do come in handy when needed. There are low-fat, low sodium versions of most of them now. I say give Rusty's recipe a try. Rusty did not mention what size pan to use. But it sounds like it fills a 9x13 pan. I like the white corn tortillas for this dish. And I would use the entire can of the Rotel Tomatoes with Green Chilies. Black olives to garnish and sour cream on the side.

Teresa

I made these not too long ago, and we really liked them. I didn't roll them into enchiladas, I just layered everything in a 9x13 glass dish and baked it.

Becky

Sour Cream Chicken Enchiladas

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile
salsa 2 skinless, boneless chicken breast
halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

Directions:
1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling

Here is a link that might be useful: Allrecipes.com Sour Cream chicken Enchiladas

I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference.

Slightly Fancy-Pants King Ranch Chicken Casserole

Ingredients:
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder (or chili powder)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.

Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.

10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Here is another option for you... one of our favorites here. As mentioned, you can always sub for the canned cream of ____ soup.

Alexa

************************************************************

Mexican Chicken Casserole
INGREDIENTS:
2 (16 ounce) jars salsa
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup sliced green onion (reserve a few for the top)
1 can green chili peppers, diced
1/2 cup diced roasted red pepper from a jar (reserve a few for the top)
1 can kidney or pinto beans, rinsed and drained
6 (12 inch) flour tortillas, cut so they make a flat layer
4 cups cooked chicken
4 cups shredded Cheddar cheese
1 can sliced black olives
1 cup Sour Cream

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl salsa, cream of chicken soup, green onion, chili peppers, roasted red pepper and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortillas. Top with 1/3 chicken, 1/3 salsa mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Top with shredded cheese, green onions, black olives and additional red peppers.
4. Bake in the preheated oven 30 - 40 minutes, or until golden and bubbly. Dot with tablespoons of sour cream when serving.

Teresa-mn, thanks for adding in about the pan size.
I guess I expect everyone to be mind readers! :>)

The dish I use most often is the next size smaller than the usual 9 X 13.
This makes it a little 'thicker'.
But the 9 X 13 works well, too.
Pan size isn't real iomportant,
as long as it is deep enough.
You don't want it to bubble out all over your oven.

Using the entire can of Ro-Tel will give you a pretty "hot"
dish.
So I think the 1/2 can is more suitable for the average person's palate.
A good salsa on the side
or a bottle of hot sauce,
can add the heat for those that want it.

This dish could be another use for left over Thanksgiving turkey, too.

Rusty

Ann's Stacked Enchiladas are superb, too!You could layer it like a Mexican Lasagne as Ann's per note .

Stacked Enchiladas
posted by Ann T
==================
Source: Southwest Cookbook

Here is the recipe for the Stacked Enchiladas. I see no reason why you couldn't layer these over lapping in a lasagna pan and then slice to serve. You will have to double the ingredients for the sauce as well as the fillings.

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350ðF. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375ðF, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.
Pour the chicken stock misture into a blender or food processor.
Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Servings: 4

Linda