Chicken Enchilada Casserole

This chicken enchilada casserole has all the flavors of my favorite enchilada recipe without all of the work involved in rolling up individual enchiladas! It's such a family favorite in our house.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 441kcal

Author Karly Campbell

Ingredients

8 ounces cream cheese softened
1/4 cup sour cream
3/4 cup enchilada sauce divided
1/2 cup frozen corn kernels
4 ounces canned green chiles
1 cup freshly shredded monterey jack cheese divided
1 cup freshly shredded cheddar cheese divided
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups cooked, shredded chicken
4 8-inch flour tortillas

Instructions

Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray.
Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.
Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.
Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.
Bake for 20 minutes. Cool 5 minutes before cutting and serving.

Video

Notes

You can use either red or green enchilada sauce, depending on your preferences. We think both are delicious in this recipe.

Try topping this off with some minced onion, sliced avocado, and chopped cilantro.

Nutrition