Creamy Chicken Enchilada Casarole

Creamy Chicken Enchilada Casarole

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Natalie Anderson


A family favorite!


★★★★★ 1 vote

6 to 8
1 Hr
1 Hr


  • 4
    bonless skinless chicken breasts
  • 1 can(s)
    cream of chicken soup
  • 1 c
    sour cream
  • 2 can(s)
    green chiles
  • 1/2 medium
    diced onion
  • 1 pkg
    shredded pepper jack cheese
  • 1 pkg
    small flour tortillas
  • ·
    salt and pepper to taste

How to Make Creamy Chicken Enchilada Casarole


  1. Preheat oven to 350
    Season Chicken with salt and pepper and place in a large sauce pan with water on med-high heat. When water comes to a boil, reduce heat to medium-low and cover with lid. Let simmer for about 30 minutes or until cooked enough to shred. When chicken is cooked, remove from sauce and shred. (set aside for next step.)
  2. In a large frying pan, heat a little vegetable oil and add diced onion. Once onion becomes translucent, add in shredded chicken, soup, green chiles and sour cream. Mix all together and let it come to a simmer. (add more salt and pepper as desired.)
  3. In a 8x10 baking dish, spread a little of the sauce on the bottom of pan. Start to layer with tortilla, chicken mixture and a little shredded pepper jack. Repeat 2 more times. On top add remaing cheese and mixture and place in the oven. Let bake for 30 minutes or until cheese is golden brown.
    Serve up with a dollop of sour cream! My "Spanish Rice Recipe" also goes really well as a side for this dish!

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