Real Recipes From Real Home Cooks ®

chickilada casserole

(1 rating)
Recipe by
Teresa G.
Here, KY

This is my delicious, mild, cheesy chicken enchilada casserole with a sour cream sauce. I usually use chargrilled chicken, but you can use rotisserie or roasted chicken. In a pinch, you could even use drained, canned chicken. If you prefer a little heat, try using pepper jack cheese in place of the monterey jack. The recipe, as I've written it, makes a 9"x13", but it can be halved (just use a smaller dish.)

(1 rating)
yield 6 to 7 at 2 per person
prep time 1 Hr 20 Min
cook time 40 Min
method Bake

Ingredients For chickilada casserole

  • 1 tsp
    cooking oil
  • 2 - 2 1/2 c
    shredded cooked chicken (i like chargrilled)
  • 1 tsp
    taco seasoning mix
  • 1/4 tsp
  • 1 c
    shredded monterey jack cheese (3 c. total for recipe)
  • 1 1/2 - 2 oz
    softened cream cheese
  • 12 -14 sm
    soft flour tortillas
  • SAUCE:
  • 3 Tbsp
    butter (i use salted)
  • 3 Tbsp
    all purpose flour
  • 1 can
    chicken broth (14.5 oz.)
  • 1 can
    chopped green chiles (4 oz.)
  • 1 c
    sour cream
  • 2 c
    shredded monterey jack cheese

How To Make chickilada casserole

  • 1
    Lightly butter a 9"x13" casserole dish/pan. Set aside.
  • 2
    Reheat and season chicken by adding 1 teaspoon oil to skillet over medium heat; add chicken, stirring frequently until heated through. Sprinkle with 1 teaspoon taco seasoning and 1/4 teaspoon salt, stir until well incorporated.
  • 3
    Remove chicken from heat, allowing to cool until warm, not hot. Add 1 cup cheese, tossing to mix. Set aside.
  • 4
    Spread a thin layer of softened cream cheese (about 1 teaspoon) on small flour tortilla.
  • Chicken and cheese on tortilla with cream cheese spread on it.
    Place some of the chicken mixture on tortilla; roll tortilla into a cylinder; place seam side down in prepared dish. Repeat with remaining tortillas. Set aside while preparing sauce.
  • 6
    For the sauce, melt 3 tablespoons butter in skillet over medium heat; add 3 tablespoons flour, stirring until no lumps remain and sauce is bubbling.
  • 7
    Add 1 can of chicken broth, stirring constantly until thickened and bubbling.
  • 8
    Add 1 can chopped green chiles; stir until well incorporated. Remove from heat and allow to cool for about 5 to 10 minutes, stirring occasionally.
  • 9
    Preheat oven to 350 degrees F.
  • Ready to add sour cream to warm sauce.
    Gradually add, and stir into the warm sauce, 1 cup of sour cream, until well combined.
  • Finished sauce.
    Pour sauce over enchiladas.
  • Enchiladas covered with sauce and cheese, ready for baking.
    Evenly distribute remaining 2 cups cheese over enchiladas.
    Bake, uncovered, at 350 degrees F for 40 minutes. Remove from oven; wait about 5 -10 minutes before serving.
  • 14
    Cover and refrigerate leftovers.