Cheesy Chicken Enchilada Casserole

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!

Course Casserole, Entree, Main Course

Cuisine Mexican, Southern

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings

Calories 314kcal

Author Katie Crenshaw

Ingredients

3 chicken breast cooked & shredded
8 oz Pepper Jack cheese shredded
8 oz Sharp Cheddar cheese shredded
2 cups sour cream
10.5 oz can of cream of chicken soup
1 tsp cumin
8 oz can green chilies, chopped
salt and pepper to taste
18 small corn tortilla

Instructions

Preheat oven to 350.
Mix pepper jack cheese, sour cream, cream of chicken soup, cumin, green chiles, salt and pepper together. Set aside 1 ½ cup 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.

Notes

For a milder recipe, use 4oz green chilies instead of 8oz.

Nutrition