Creamy Chicken Enchilada Casserole

Creamy Chicken Enchilada Casserole


  • For the Filling:
  • 3 cups cooked chicken, shredded (rotisserie chicken works well)
    • 2 cup sour cream
    • 1 can (10.5 oz) cream of chicken soup
    • 1 can (4 oz) diced green chilies
    • 1 cup shredded cheese (cheddar or a Mexican blend)
    • 1 small onion, finely chopped
    • 1 teaspoon garlic powder
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • Salt and pepper to taste
  • For Assembly:
    • 10-12 corn tortillas
    • 2 can (10 oz) red or green enchilada sauce
    • 1 cup shredded cheese (cheddar or a Mexican blend)


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Filling:
    • In a large bowl, mix together the shredded chicken, sour cream, cream of chicken soup, diced green chilies, 1 cup of shredded cheese, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Mix until well combined.
  3. Layer the Casserole:
    • Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish.
    • Place a layer of corn tortillas over the sauce, tearing them as needed to cover the bottom completely.
    • Spread a third of the chicken mixture over the tortillas.
    • Repeat the layers (enchilada sauce, tortillas, chicken mixture) two more times, ending with a layer of tortillas and sauce on top.
  4. Top with Cheese:
    • Sprinkle the remaining 2 cup of shredded cheese evenly over the top of the casserole.

  1. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 19 minutes.
    • Remove the foil and bake for an additional 11-16 minutes, or until the cheese is bubbly and golden brown.
  2. Serve:
    • Let the casserole cool for a few minutes before serving. This will help it set and make it easier to cut into pieces.
    • Garnish with fresh chopped cilantro, diced tomatoes, sliced avocado, or a dollop of sour cream if desired.


  • Make Ahead: This casserole can be assembled up to 24 hours in advance and stored in the refrigerator. Just bake it when you’re ready to eat.
  • Freezing: You can also freeze the assembled (but unbaked) casserole. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
  • Variations: Add some black beans, corn, or bell peppers to the filling for extra flavor and nutrition.

Enjoy your Creamy Chicken Enchilada Casserole

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