Creamy Chicken Enchilada Casserole Recipe: Family-Favorite Fiesta

Comfort food takes on a whole new meaning with this mouthwatering creamy chicken enchilada casserole that promises to tantalize your taste buds.

Layers of tender chicken, melted cheese, and rich sauce create a symphony of flavors in every single bite.

Packed with authentic Mexican-inspired seasonings, this dish brings warmth and satisfaction to your dinner table.

The casserole combines crispy tortillas, succulent shredded chicken, and a velvety sauce that makes mouths water instantly.

Each forkful delivers a perfect balance of creamy texture and zesty spices that dance across your palate.

Home cooks and food enthusiasts will fall in love with this simple yet incredibly delicious meal that comes together effortlessly.

Prepare to savor a culinary experience that turns an ordinary evening into a fiesta of flavor.

Creamy Chicken Enchilada Casserole That Everyone Will Love

• Simplify Weeknight Meals: Toss ingredients into the slow cooker and walk away, creating a delicious dinner with minimal effort and maximum flavor.
• Crowd-Pleasing Comfort: Blend cheesy goodness with tender chicken, transforming a basic protein into a mouthwatering meal that appeals to both kids and adults.
• Customizable Feast: Build personalized tacos with various toppings like fresh cilantro, diced onions, sour cream, or hot sauce, making each bite uniquely satisfying.
• Minimal Cleanup Champion: Use one cooking device to prepare the entire meal, reducing dishes and saving precious time after dinner preparation.

Ingredients for Creamy Chicken Enchilada Casserole

• Chicken: Shredded chicken provides the primary protein and hearty texture for the casserole.
• Cream Cheese: Adds rich and creamy consistency to the dish.

• Sour Cream, Greek Yogurt: Creates a smooth and tangy base for the casserole sauce.
• Shredded Cheese: Provides melty, gooey coverage and additional richness.

• Jalapenos, Green Chiles: Deliver a spicy kick and authentic Mexican-inspired flavor profile.
• Enchilada Sauce: Offers traditional southwestern taste and moisture to the casserole.
• Taco Seasoning: Brings depth and traditional Mexican spice blend to the overall dish.

• Corn Tortillas, Flour Tortillas: Serves as the foundational layer and adds texture to the casserole.

• Fresh Cilantro, Green Onions: Provides fresh herbal notes and bright color to the finished dish.

How to Bake Creamy Chicken Enchilada Casserole

Step 1: Preheat the Oven

Heat your oven to 375°F and grab a 9×13 inch baking dish. Lightly grease the dish with cooking spray or butter to prevent sticking.

Step 2: Prepare Chicken and Filling

• Shredded chicken
• Cream cheese
• Sour cream
• Diced green chilies
• Chopped cilantro
• Minced garlic
• Salt
• Black pepper

Mix all ingredients until well blended and creamy.

Step 3: Layer the Enchilada Base

Spread a thin layer of enchilada sauce on the bottom of the baking dish. This prevents the tortillas from sticking and adds extra flavor.

Step 4: Create Tortilla Layers

Tear corn tortillas into halves or quarters to fit the dish easily. Layer tortilla pieces over the sauce, slightly overlapping to create a complete base.

Step 5: Add Chicken Mixture

Spread the prepared chicken mixture evenly over the tortilla layer. Make sure the filling covers the entire surface for consistent flavor in each bite.

Step 6: Top with Cheese and Sauce

Sprinkle a generous amount of shredded Mexican cheese blend over the chicken layer. Pour additional enchilada sauce on top, ensuring good coverage.

Step 7: Bake the Casserole

Place the dish in the preheated oven and bake for 25-30 minutes. The casserole is ready when the cheese is melted and bubbly, and the edges are slightly golden brown.

Step 8: Let Rest and Garnish

Remove from the oven and let the casserole rest for 5-10 minutes. This helps the layers set and makes serving easier.

Garnish with fresh chopped cilantro and a dollop of sour cream before serving.

Handy Tips for Creamy Chicken Enchilada Casserole

• Swap full-fat sour cream with protein-packed Greek yogurt for a healthier, equally creamy enchilada casserole.
• Sprinkle extra diced jalapenos into the mixture to create a spicier version that'll tantalize your taste buds.
• Assemble the casserole ahead of time and freeze for up to 2 months, perfect for busy weeknights or unexpected guests.
• When baking from frozen, extend the cooking time by 10 minutes to ensure everything is heated through perfectly.
• Let the casserole rest for a few minutes after baking to help it set and make cutting easier.

Variations to Mix Up Creamy Chicken Enchilada Casserole

• Low-Fat Comfort: Swap full-fat cheese with reduced-fat varieties and use Greek yogurt instead of sour cream for a healthier take on the classic casserole.
• Vegetarian Swap: Replace chicken with black beans, roasted vegetables like zucchini and bell peppers, creating a plant-based enchilada bake that's equally satisfying.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas and ensure all other ingredients are certified gluten-free, perfect for those with wheat sensitivities.
• Protein Power Boost: Add quinoa or shredded rotisserie chicken for extra protein and depth of flavor, making the casserole more filling and nutritious.

Pairing Ideas for Creamy Chicken Enchilada Casserole

• Elevate Flavor Fusion: Pair this enchilada casserole with a crisp Mexican lager like Modelo Especial to balance the creamy, spicy notes and cleanse the palate between bites.
• Wine Companion Selection: Choose a medium-bodied Tempranillo with its subtle fruitiness and light tannins that complement the rich chicken and cheese without overpowering the dish.
• Refreshing Side Kick: Serve a zesty lime-cilantro rice alongside the casserole to add brightness and cut through the creamy texture, creating a perfect flavor balance.
• Cool Down Companion: Prepare a fresh pico de gallo salsa as a vibrant side that provides a tangy, raw vegetable contrast to the warm, hearty casserole.

Storing Creamy Chicken Enchilada Casserole for Later

• Store leftovers in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for 2-3 months. Label with the date and contents for easy tracking.
• Place individual portions on a microwave-safe plate. Heat in 30-second intervals, stirring between each to ensure even warming. Stop when the internal temperature reaches 165°F.
• Preheat oven to 350°F. Cover casserole with foil to prevent drying out. Warm for 15-20 minutes until heated through, removing foil for the last 5 minutes to crisp the top.

FAQs

• How do I prevent my casserole from becoming too dry?

Use a generous amount of enchilada sauce and make sure to cover the chicken and tortillas completely. The sauce helps keep the dish moist and flavorful during baking.

• Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work perfectly fine. They will give a slightly different texture and more authentic Mexican flavor to the casserole. Just layer them the same way as flour tortillas.

• Is this recipe good for meal prep?

Absolutely! You can assemble the casserole ahead of time and refrigerate for up to 24 hours before baking. This makes it a great option for busy weeknights or preparing in advance for family gatherings.

• What cheese works best for this recipe?

Monterey Jack or a Mexican blend cheese are excellent choices. They melt smoothly and provide great flavor.

Creamy Chicken Enchilada Casserole Recipe

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4.8 from 12 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Mouthwatering Creamy Chicken Enchilada Casserole brings Mexican comfort to dinner tables with layers of rich flavors and cheesy goodness. Warm tortillas, tender chicken, and zesty sauce create a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups cooked, shredded chicken
• 1.5 cups shredded Mexican blend cheese
• 10 small corn tortillas

Dairy and Soup Base:

• 1 can (10.5 ounces / 298 grams) cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth

Seasonings and Additional Ingredients:

• 1 can (10 ounces / 283 grams) diced tomatoes with green chilies, drained
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Shred the cooked chicken into bite-sized pieces, ensuring uniform texture for even distribution throughout the casserole.
3. In a large mixing bowl, combine shredded chicken, cream cheese, sour cream, diced green chiles, and half of the shredded cheese, creating a rich and creamy filling.
4. Gently fold in chopped cilantro and diced jalapenos, distributing the herbs and spices evenly for balanced flavor.
5. Layer corn tortillas on the bottom of the prepared baking dish, slightly overlapping to create a complete base.
6. Spread the chicken mixture over the tortilla layer, ensuring complete and uniform coverage.
7. Sprinkle the remaining cheese over the top, creating a melty and golden surface.
8. Bake uncovered for 25-30 minutes, or until the cheese is bubbling and slightly golden brown.
9. Remove from the oven and let the casserole rest for 5-10 minutes to allow the filling to set.
10. Garnish with fresh chopped cilantro and optional sliced green onions before serving.
11. For a lighter version, substitute sour cream with Greek yogurt.
12. To enhance heat, add extra diced jalapenos to the mixture.
13. The casserole can be prepared ahead and frozen for up to 2 months; bake from frozen, adding 10 minutes to cooking time.

Notes

• Lighten up the dish by swapping full-fat sour cream with tangy Greek yogurt for a healthier twist.
• Kick up the heat by generously sprinkling extra diced jalapeños throughout the casserole for spice lovers.
• Meal prep friendly casserole can be assembled ahead and frozen solid for convenient future dinners, extending its storage life up to two months.
• Customize the recipe by experimenting with different cheese blends or adding black beans for extra protein and texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 31 g
• Cholesterol: 90 mg