Creamy Chicken Enchilada Casserole

No ratings yet

Creamy Chicken Enchilada Casserole

This Creamy Chicken Enchilada Casserole offers an easier alternative to traditional rolled enchiladas by layering corn tortillas, a creamy chicken sauce, and shredded cheese. The onions are cooked in butter to enhance their flavor, making this dish even more delicious. Perfect for busy weeknights, this comforting casserole is a new go-to for enjoying the flavors of chicken enchiladas with minimal effort.

Course chicken, Main Dish

Cuisine Mexican

Keyword casserole, chicken enchiladas

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 295kcal

Author Laura

Equipment

Ingredients

1 Tbsp butter
½ onion finely chopped
3 cups chicken cooked and shredded
1-2 can chopped green chiles (4 oz each)
1 cup chicken broth
10-3/4 oz can condensed cream of mushroom soup undiluted
10-3/4 oz can condensed cream of chicken soup undiluted
12 corn tortillas
2 cups shredded cheddar cheese
sliced green onions sour cream, salsa - optional toppings

Instructions

In a skillet, melt the butter over medium heat. Add the chopped onion and cook until tender. Set aside.
In a large bowl, combine the cooked chicken, green chiles, chicken broth, cream of chicken soup, cream of mushroom soup, and cooked onion. Stir until well mixed.
Grease a 13x9-inch baking dish. Layer half of the tortillas on the bottom, cutting to fit if needed. Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Preheat your oven to 350°F (175°C). Bake the casserole, uncovered, for 30 minutes or until heated through and the cheese is melted and bubbly.
Remove the casserole from the oven. If desired, top with chopped green onions and serve with sour cream and salsa.

Nutrition