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Creamy Chicken Enchilada Casserole

It’s a creamy, comforting dish with bold flavors, and it’s easy to make, even on busy nights.
Cook Time 1 hour
Course Main

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!
Keyword Creamy Chicken Enchilada Casserole
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