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Creamy Chicken Enchilada Casserole
Creamy Chicken Enchilada Casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Big batch of creamy, cheesy chicken enchiladas casserole for everyone to enjoy.
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
  • 0.25 cup salsa
  • 0.125 teaspoon salt
  • 12 corn tortillas
  • 6 cups shredded cooked chicken
  • 1 (6 ounce) can black olives, drained and sliced
  • 1.5 cups shredded Monterey Jack cheese
  • 1 cup queso fresco, crumbled
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) while you generously grease a 9x13-inch baking dish with cooking spray.
  • In a large bowl, mix together sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt. Spread 1/3 of the mixture evenly on the bottom of the baking dish.
  • Arrange 3 tortillas over the filling. Cut a fourth tortilla in half and place along the sides to cover completely. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco over the tortillas. Repeat layering twice more with remaining ingredients, finishing with a layer of cheese on top.
  • Bake in the preheated oven for approximately 45 minutes until the dish is hot and bubbly.

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