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–+ servings
creamy enchilada with sauce and melted cheese topped with chopped pico

Chicken Enchilada Casserole

Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Makes 6 servings

Ingredients

  • 4 cups cooked shredded chicken
  • 2 teaspoons garlic powder
  • 4 cups shredded Monterrey Jack cheese
  • 2 cups shredded Mozzarella cheese
  • 1 (28-ounces) can green enchilada sauce , (mild or medium)
  • 1 (10-ounces) can condensed cream of chicken soup
  • 1 cup sour cream, 8-ounce container
  • 10-12 corn tortillas

Optional Toppings:

  • 1 tomato,
  • 2 green onions, sliced
  • 1 avocado, chopped
  • fresh cilantro, chopped

Instructions

  1. Preheat the oven to 350º F
  2. In a large bowl combine the shredded chicken, 3 cups of Monterrey Jack cheese, 1 cup of Mozzarella cheese and garlic powder. Mix until well incorporated. Set aside.
  3. In a large bowl whisk together the green enchilada sauce, the cream of chicken soup and the sour cream. Set aside.
  4. Wrap the tortillas in a damp paper towel or tea towel and microwaves for 1 minute.
  5. Spread about 1/2 cup of the creamy enchilada sauce on a 9x13 baking dish.
  6. Working with one tortilla at a time, scoop about 1/3 cup of the chicken mixture into the tortilla. Tightly roll up the tortilla and place it seam side down on the prepared baking dish. Repeat with the remaining tortillas placing them on the prepared baking sheet on a single layer.
  7. Pour the remaining creamy enchilada sauce over the filled enchiladas and sprinkle the remaining cheese on top. Cover with aluminum foil making sure the foil doesn’t touch the cheese.
  8. Bake for 20 minutes then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbling and the edges lightly golden. Remove from the oven.
  9. Optional: Top with the chopped tomato, chopped green onions, chopped avocado, chopped cilantro

Notes

  • Chicken: 4 cups shredded chicken= 1.5 pounds chicken breast or 1 small rotisserie chicken or 2 (12.5 ounces cans of chicken, drained)
  • Corn tortillas: Warming up the tortillas make them pliable and easy to roll. Skipping this step usually results in broken up tortillas - still delicious but messy!
  • Make Ahead: Assemble up to 24 hours in advance. Cover and refrigerate until ready to bake. Remove the casserole from the fridge an hour before baking to take the chill out. If the casserole is too cold, you may need to bake longer.
  • Storage: Refrigerate leftovers , covered for 3–4 days.
  • Reheat: I find that the microwave works great as long as you reaheat it in small intervals until warm through. otherwise, cover and bake at 325°F until warmed through.

Nutrition

Calories: 723 kcal, Carbohydrates: 23 g, Protein: 54 g, Fat: 46 g, Saturated Fat: 25 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 13 g, Cholesterol: 189 mg, Sodium: 791 mg, Potassium: 444 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 1111 IU, Vitamin C: 0.4 mg, Calcium: 836 mg, Iron: 2 mg
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