Creamy Chicken Enchilada Casserole recipe

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Ingredients

cooking spray
1 cup sour cream
1 (10.5 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (4 ounce) can chopped green chiles, drained
¼ cup salsa
⅛ teaspoon salt
12 corn tortillas
6 cups shredded cooked chicken
1 (6 ounce) can black olives, drained and sliced
1 ½ cups shredded Monterey Jack cheese
1 cup queso fresco, crumbled

Nutrition Info

454.9 calories
carbohydrate: 21.5 g
cholesterol: 101.1 mg
fat: 27 g
fiber: 3 g
protein: 31.6 g
saturatedFat: 11.3 g
servingSize: -
sodium: 861.5 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  2. Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.

  3. Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.

  4. Bake in the preheated oven until hot and bubbly, about 45 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.

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