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Creamy Chicken Enchilada Casserole Recipe Easy Cheesy Layered Dinner

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A quick and easy creamy chicken enchilada casserole with cheesy layers that is perfect for busy weeknights and cozy dinners. This comforting casserole features a rich cream cheese and sour cream sauce layered with chicken, tortillas, and melty cheese.

Ingredients

Scale
  • 3 cups shredded cooked chicken (rotisserie or leftover roast chicken)
  • 8–10 small or medium flour tortillas
  • 8 ounces cream cheese, softened
  • 1 cup sour cream (full-fat preferred)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 2 to 3 cups shredded cheese blend (cheddar, Monterey Jack, or Mexican blend)
  • 1 (4-ounce) can diced green chilies
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine softened cream cheese, sour cream, and enchilada sauce. Whisk until smooth and creamy.
  3. In a small bowl, toss shredded chicken with chili powder, cumin, paprika, salt, and pepper.
  4. Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and minced garlic; cook for 3-4 minutes until soft and fragrant. Add diced green chilies and cook for 1 more minute.
  5. Spread a thin layer of the creamy sauce on the bottom of a 9×13-inch baking dish.
  6. Place 3-4 tortillas overlapping slightly to cover the base.
  7. Spread half of the seasoned chicken evenly over the tortillas, then half of the sautéed onions and chilies.
  8. Spoon 1 cup of the creamy sauce over the chicken mixture, then sprinkle 1 cup of shredded cheese on top.
  9. Repeat the layers: tortillas, remaining chicken, sautéed veggies, creamy sauce, and cheese.
  10. Finish with a final layer of tortillas topped with the remaining shredded cheese.
  11. Cover the dish with foil and bake for 20 minutes.
  12. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  13. Let the casserole rest for 5-10 minutes before slicing.
  14. Garnish with fresh chopped cilantro and serve.

Notes

Soften cream cheese before mixing to avoid lumps. Use freshly shredded cheese for best melting results. Overlap tortillas slightly to avoid bare spots. Cover casserole with foil during initial baking to keep moist, then remove foil to crisp the top. Leftovers keep well refrigerated for 3-4 days and freeze up to 2 months.

Nutrition

Keywords: chicken enchilada casserole, creamy chicken casserole, cheesy enchilada bake, easy weeknight dinner, comfort food, layered casserole

Find it online: https://tastytuck.com/creamy-chicken-enchilada-casserole-recipe-easy-cheesy-layered-dinner/