Real Recipes From Real Home Cooks ®

creamy cheesy gooey enchilada casserole

(7 ratings)
Blue Ribbon Recipe by
Michelle Griggs
San Diego, CA

This gets made weekly at our house! My hubs should probably join an enchiladas support group he asks for it so often! One night I was feeling lazy so instead of taking the time to roll every enchilada, I decided to just layer it all in a casserole dish. BIG hit. Even got my picky 2 year old to devour it and I've been making it this way ever since!

Blue Ribbon Recipe

Easy and cheesy, this enchilada casserole was great. We love the idea to layer the tortillas rather than rolling them. Saves a step and makes this so simple to prepare. This is a great canvas to make the recipe your own. We opted for black olives and tomatoes in this casserole, but add ingredients your family likes. If you like your food to have more of a kick of flavor, add some taco seasoning to the chicken mixture for an added punch. Your family is going to love this dish!

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For creamy cheesy gooey enchilada casserole

  • 3
    boneless skinless chicken breasts
  • 10-20
    corn tortillas depending on the size of the casserole dish you use
  • 8 oz
    sour cream
  • 2-3 c
    Mexican blend shredded cheese
  • 1-2 can
    refried beans
  • 10-15 oz
    red enchilada sauce
  • you can also add diced tomatoes, olives and chopped onions depending on your mood :) the measurements aren't exact because I use diff size dishes and sometimes I'm making it for more than just us 4 so I just eyeball it!

How To Make creamy cheesy gooey enchilada casserole

  • 1
    Pre-heat oven to 350.
  • Cooked chicken in a colander.
    Place both chicken breasts in a pot of boiling water with spices of your choice, I always add two dried chili peppers and some pepper flakes but you could do it without that easily. Boil for about an hour until the chicken is cooked through and will easily pull apart with a fork!
  • Shredded chicken in a saucepan.
    Get this chicken out of the pot and shred it on a cutting board. Drain the water from the pot and put the chicken back.
  • Cream cheese and shredded cheese mixed in to the chicken.
    Mix in the 8 oz of sour cream and 1-2 cups of the shredded cheese depending on how cheesy you like it. We like it cheesy in this house!
  • Enchilada sauce in a baking dish.
    Then pull out whatever baking dish size or shape you have that best fits. In the bottom, pour some of the enchilada sauce until it completely coats the bottom to prevent sticking.
  • Refried beans on tortillas in the baking dish.
    Let the layering begin!! Lay down the tortillas to cover the bottom of the pan (I usually have 4 per layer with the pans I use). Then a thin layer of the refried beans (I’ve found it easier to do the bean spreading if you heat the beans up prior).
  • Layer of cheesy/sour cream/chicken mixture added to the pan.
    Then a layer of the cheesy/sour cream/chicken mixture.
  • Black olives, tomatoes, and enchilada sauce sprinkled on top.
    At this point, you can add olives or tomatoes or anything else you want and then top with a layer of the enchilada sauce. Another layer of tortillas and repeat until you've just barely reached the top of the dish!
  • Baking dish covered in aluminum foil in the oven.
    Finish with a layer of tortillas and cover that with JUST the remaining cheese and sauce. Cover with some aluminum foil and bake for 15 minutes. Take the foil off and bake for another 5-10 until its gooey and bubbly.
  • Creamy Cheesy Gooey Enchilada Casserole with cheese melted on top.
    Cut up and serve! We always add extra sour cream to the top at the end! Enjoy :)