Creamy chicken enchilada casserole is a comforting, flavorful dish that brings all the best elements of enchiladas together in one easy-to-make casserole. The creamy sauce, made with a blend of cheese, sour cream, and green chiles, envelops tender chicken, tortillas, and seasonings, creating layers of delicious flavor in every bite.
This is my mom favorite casserole dish and we all loved it. My mom recipe combines the richness of a creamy enchilada sauce and the chicken, offering the perfect balance of creaminess, spice, and satisfaction in one bite. You will love everything about this recipe, from the ingredients to the easy and quick steps.
This casserole is not only delicious but also incredibly versatile. You can adjust the spice level by using mild or hot green chiles, and add extra ingredients like black beans, corn, or even bell peppers to make it your own. The casserole bakes up into a bubbly, golden masterpiece that’s sure to please even the pickiest eaters.
Why do I love this recipe?
It’s a creamy, comforting dish with bold flavors, and it’s easy to make, even on busy nights.
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Variations on the recipe?
Try using ground turkey or beef in place of the chicken. Add sautéed vegetables like onions, bell peppers, or zucchini for extra flavor and texture.
Serving suggestions?
Top with fresh cilantro, sliced avocado, and a squeeze of lime. Serve with a side of Mexican rice, beans, or a crisp salad.
Storage and freezing?
Store in the fridge for up to 3 days. This casserole freezes well for up to 3 months—just be sure to cool it completely before freezing. Reheat in the oven for a crispy top, or in the microwave for quicker servings.
Creamy Chicken Enchilada Casserole
Ingredients
- ½ cup sour cream
- 1 can condensed cream of chicken soup
- 1 can chopped green chilis
- 2 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 cups chicken shredded
- 2 cups Mexican blend cheese shredded
- 12 corn tortillas
Instructions
- Shred 4 cups of chicken, no skin-just meat
- Preheat the oven to 350*
- Using a 9×9 baking pan, lightly spray with cooking oil
- Lay down 6 corn tortillas as the bottom layer
- In a mixing bowl mix the condensed cream of chicken soup, the sour cream, green chilis, milk, onion powder, salt, pepper and garlic powder. Combine well
- Place a layer of the shredded chicken on top of the tortillas
- Spoon and spread half of the soup mix over the chicken
- Sprinkle half of the Mexican Blend shredded cheese on top of the soup mixture
- Place the remaining 6 corn tortillas on top of the cheese,
- Spread the remaining shredded chicken over the tortillas
- Spread the remainder of the soup mixture over the chicken
- Sprinkle 1 cup of Mexican Blend shredded cheese over the soup mixture
- Bake for 40 minutes or until the top layer of cheese is hot and bubbly, and slightly golden brown
- Remove from the oven and let sit for 20 minutes
- Garnish the top with freshly chopped green onions, if you like
- Serve with refried beans and Mexican Rice
- Enjoy!
