This Cheesy Chicken Enchilada Casserole fills a 9x13 baking dish, perfect for feeding a crowd or freezing half for later.
It is loaded with Pepper Jack and Cheddar cheese with a semi-spicy chicken filling.
Top this chicken enchilada casserole with black olives, salsa, and guacamole and you have one easy, delicious meal! YUM!
This isn't your every day enchiladas. My chicken enchilada casserole recipe has a bit of a Southern twist.
Unlike true authentic versions with enchilada sauce, I mix sour cream, cheese, and cream of chicken soup to make a creamy white sauce.
It is very "Southernized" but still very, very delicious. It is the perfect casserole for entertaining big crowds or making for family night dinner.
Because there is no "true" enchilada sauce for this chicken enchilada casserole, you can top this with all your favorite Mexican toppings such as salsa, guacamole, sour cream, cilantro, olives, tomatoes, onions.... etc. I prefer just a little guac and salsa myself.
If you are wanting to use a real homemade enchilada sauce, I recommend making Cookie and Kate's recipe. Just pour it on after cooking.
The ability to interchange the toppings makes this a fun meal for crowds. Everyone gets their enchilada just how they like it.
How to make Chicken Enchilada Casserole
Follow these steps to make chicken enchilada casserole:
- Mix pepper jack cheese, sour cream, cream of chicken soup, cumin, green chiles, salt and pepper together. Set aside 2 cups of mixture.
- Combine shredded chicken and remaining sauce mixture.
- Spray 9 x13 baking dish with cooking spray. Layer bottom of dish with 6 corn tortillas.
- Add half of chicken mixture over the tortillas.
- Layer 6 corn tortillas over the chicken mixture.
- Add remaining chicken mixture over corn tortillas.
- Add last layer of corn tortillas.
- Spread remaining sauce mixture over the corn tortillas.
- Completely cover with cheddar cheese.
- Bake 40 to 45 minutes until cheese is completely melted. Serve with favorite toppings such as salsa, guacamole, olives, onions, and tomatoes.
This Chicken Enchilada Casserole would be great served with my Mexican Quinoa . For dessert you can serve Mexican Fried Ice Cream.
*Note: I use 2 cans of green chiles for spice and flavor. If you don't want it spicy, use one can.
Cheesy Chicken Enchilada Casserole
Ingredients
- 3 chicken breast cooked & shredded or 3 cups of chicken
- 8 ounces Pepper Jack cheese shredded
- 8 ounces Sharp Cheddar cheese shredded
- 16 ounces sour cream
- 21 ounces cream of chicken soup (2 cans)
- 1 teaspoon cumin
- 8 ounces can green chilies with the liquid
- salt and pepper to taste
- 18 small corn tortilla
Instructions
- Preheat oven to 350.
- Mix 8 ounces pepper jack cheese, 16 ounces sour cream, 2 cans of cream of chicken soup, 1 teaspoon cumin, 8 ounces green chiles with the liquid, salt, and pepper together. Set aside 2 cups of mixture.
- Combine 3 cups of shredded chicken and remaining sauce mixture.
- Spray 9 x13 baking dish with cooking spray. Layer bottom of dish with 6 corn tortillas.
- Add half of chicken mixture over the tortillas.
- Layer 6 corn tortillas over the chicken mixture.
- Add remaining chicken mixture over corn tortillas.
- Add remaining chicken mixture over corn tortillas.
- Add last layer of corn tortillas.
- Spread remaining sauce mixture over the corn tortillas.
- Completely cover with 8 ounces cheddar cheese.
- Bake 40 to 45 minutes until cheese is completely melted.
- Serve with favorite toppings such as salsa, guacamole, olives, onions, and tomatoes.
