Chicken Enchilada Casserole
Chicken enchilada casserole, layered and baked — white enchilada casserole, crock pot chicken enchilada casserole, chicken verde — easy weeknight dinners.
★ dinner
dinnerIngredients
- 4 cups Shredded chicken
- 16 oz Sour cream
- 1 pack Taco Seasoning
- 10.5 oz Cream of chicken
- 8 Flour tortilla
- 1/3 cup Milk
- 8 oz Shredded cheese
- 8 oz Queso Blanco
Instructions
- 1Cook and shred chicken
- 2In a separate bowl mix together sour cream, cream of chicken, milk, taco seasoning, garlic powder, onion powder etc
- 3Line a 9x13 pan with tortillas and start layering with chicken then sour cream mixture and repeat. I added a layer of queso in the middle. Repeat about 2 times then bake at 350 for 40 minutes
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Open in Pepper →Layered Chicken Enchiladas Without The Rolling
Rolling enchiladas one at a time is fine on a Saturday. On a Tuesday, you layer the tortillas, chicken, sauce and cheese in a dish and let the oven do the work.
Cooks on Pepper reach for this collection when there's leftover chicken in the fridge, a can of enchilada sauce in the pantry, and about an hour before everybody's hungry.
Every recipe here is a real casserole somebody makes for their family — white enchilada casserole with sour cream and taco seasoning, crock pot chicken enchilada casserole with corn tortillas, a version with refried beans and Colby Jack, brown rice and chicken enchilada casserole, and chicken verde enchilada casserole.
Quick Tips
- 1
Use rotisserie chicken
One rotisserie chicken gives you about 3 cups of shredded meat, which is what most of these casseroles call for.
- 2
Warm the tortillas first
Heat corn tortillas 20 seconds in the microwave or a dry skillet so they bend instead of cracking as you layer.
- 3
Sauce the pan bottom
Spread about 1/2 cup of enchilada sauce in the dish before the first tortilla layer so nothing sticks or dries out.
- 4
Rest before cutting
Let it sit 10 minutes out of the oven so the layers set and squares come out instead of sliding apart.
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