This Chicken Enchilada Casserole Tastes Like My Favorite Cream Cheese Chicken Enchiladas

Chicken Enchilada Casserole Creamy Cheesy Enchilada Perfection Instructions. preheat oven to 350. spray an 8×8 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. Shred the cheese. prepare the “cream of” soup, if you’re using homemade. tear or cut the tortillas. measure out the other things. whisk together the soup, sour cream, and milk in a large mixing bowl. then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. stir well to combine.

Cheesy Chicken Enchilada Casserole In a greased 13x9 in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. repeat layers. bake, covered, 40 minutes. uncover; bake until bubbly, about 10 minutes longer. let stand 15 minutes before serving. if desired, sprinkle with parsley. Spread a little bit of the enchilada sauce in the bottom of an 8×8 inch square baking dish. then arrange two tortillas on top of the sauce. cut them in half to make them fit. put 1 3 of the chicken on top of the tortillas, followed by 1 4 of the cheese and 1 4 of the remaining enchilada sauce. repeat the tortilla, chicken, cheese, sauce layer. Cooking instructions. step 1. combine the chicken and enchilada sauce in a medium saucepan & simmer for 10 15 minutes over medium low heat. then flip the chicken over, cover, and cook for an additional 10 15 minutes until the chicken reaches 160 165 degrees with an instant read thermometer. step 2. Grease a 9x13 inch baking dish with butter. lay 6 tortillas for the base. 12 pcs tortillas. in a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. stir with a fork or a whisk to combine.