Creamy Chicken Enchilada Casserole
Description:
This Creamy Chicken Enchilada Casserole is the perfect comfort food—rich, cheesy, and full of Tex-Mex flavor. Layers of tender shredded chicken, creamy sauce, soft tortillas, and melted cheese make this an easy yet indulgent family dinner. It’s quicker than rolling individual enchiladas, and just as delicious!
Ingredients (Serves 6-8)
For the filling:
3 cups cooked shredded chicken (rotisserie works great)
1 (10.5 oz) can cream of chicken soup
1 (8 oz) block cream cheese, softened
1 up sour cream
1 (4 oz) can diced green chiles (mild or hot)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
½ tsp chili powder
Salt & pepper to taste
For the assembly:
2 cups shredded Mexican cheese blend (divided)
8–10 small flour or corn tortillas
1 cup red enchilada sauce or salsa (optional, for bottom or top layer)
Toppings (Optional):
Chopped cilantro
Sliced green onions
Jalapeño slices
Diced tomatoes
Instructions
⏱ Total Time: ~45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Preheat Oven:
Preheat your oven to 375°F (190°C).
Make the Creamy Chicken Filling:
In a large bowl, combine shredded chicken, cream cheese, sour cream, cream of chicken soup, green chiles, and all seasonings.
Mix until creamy and fully incorporated.
Layer the Casserole:
Lightly grease a 9×13-inch baking dish.
Spread a few tablespoons of enchilada sauce (or salsa) on the bottom, if using.
Layer 2–3 tortillas to cover the base.
Spread ⅓ of the creamy chicken mixture over the tortillas.
Sprinkle with ½ cup of cheese.
Repeat layers (tortillas, chicken mixture, cheese) until all ingredients are used, ending with tortillas and cheese on top.
Bake:
Cover with foil and bake for 20 minutes.
Remove foil and bake uncovered for another 10 minutes or until cheese is bubbly and golden.
Rest and Serve:
Letsit for 5–10 minutes before slicing.
Garnish with toppings if desired. Nutritional Information (per serving, based on 8 servings):
Nutrient Amount
Calories ~420 kcal
Protein ~24g
Carbohydrates ~20g
Fat ~28g
Saturated Fat ~13g
Cholesterol ~85mg
Sodium ~680mg
Fiber ~2g
Sugar ~3g
Note: Nutritional values may vary depending on exact brands and ingredients used.
Q&A Section
Q: Can I use corn tortillas instead of flour?
A: Yes! Corn tortillas add a more authentic flavor and are naturally gluten-free. Just make sure to slightly warm them to prevent tearing during layering.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the casserole up to a day in advance, cover, and refrigerate. Bake as directed, adding 10 extra minutes if baking from cold.
Q: Is this freezer-friendly?
A: Yes. Assemble and freeze before baking. Wrap tightly in foil. Bake from frozen at 375°F for 50–60 minutes, or thaw overnight in the fridge and bake as usual.
Q: Can I make it spicier?
A: Yes! Add chopped jalapeños, use hot green chiles, or mix in some chipotle in adobo sauce to the filling.
Q: What can I serve with this?
A: Mexican rice, refried beans, corn salad, or a simple side salad work well. Don’t for
get chips and guacamole!