Best Creamy Chicken Enchilada Casserole Recipes

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CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.

Provided by Dick McCabe

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 10

Number Of Ingredients 12

cooking spray
1 cup sour cream
1 (10.5 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (4 ounce) can chopped green chiles, drained
¼ cup salsa
⅛ teaspoon salt
12 corn tortillas
6 cups shredded cooked chicken
1 (6 ounce) can black olives, drained and sliced
1 ½ cups shredded Monterey Jack cheese
1 cup queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
  • Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g

CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE



Creamy, Crunchy Chicken Enchilada Casserole image

I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!

Provided by Kendra

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can enchilada sauce
1/2 teaspoon garlic salt
1/2 teaspoon cumin, ground
1 teaspoon red wine vinegar
2 cups chicken breasts, cooked and sliced
1 onion, chopped
1 (4 ounce) can green chilies, chopped
3 cups Doritos, Ranch flavored, divided
1 cup monterey jack cheese

Steps:

  • Preheat oven to 350°F.
  • Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
  • Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
  • Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
  • Bake for 30 - 35 minutes, until cheese is beginning to brown.
  • Serve with guacamole, sour cream, salsa, cilantro, whatever you like.

CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Usually when I make this, I make 2 and cook one for the night and freeze one to bake later. Hope you like it too! You can make individual enchiladas and roll them up, or you can layer it like lasagna.

Provided by CookingBlues

Categories     One Dish Meal

Time 1h40m

Yield 2 enchilada, 6-8 serving(s)

Number Of Ingredients 11

1 whole chicken, 2-3lbs
1 (10 3/4 ounce) can cream of celery soup, Campbell's Condensed 98% Fat Free
1 (10 3/4 ounce) can cream of chicken soup, Campbell's Condensed 98% Fat Free
1 (10 3/4 ounce) can cream of mushroom soup, Campbell's Condensed 98% Fat Free
1/4 cup skim milk
1 (4 ounce) can diced green chilies
1 -2 tablespoon jalapeno, diced
1 small onion, chopped
12 flour tortillas, taco size
3 cups reduced-fat Mexican cheese blend (or more to taste)
1 (4 ounce) can black olives, optional garnish

Steps:

  • Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
  • In a large bowl, mix the three soups and the can of diced chiles.
  • Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
  • Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
  • NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
  • Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
  • Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!

CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

This Creamy Chicken Enchilada Casserole is to die for! Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and one more delicious ingredient! Add a hint of spicy pickled jalapenos to the mix and this dish guaranteed to become a staple recipe in your house. Quick and easy! It only takes about 30-25 minutes for dish to come together if you have all the ingredients available. I highly recommend making my 10-minute Homemade Condensed Cream of Chicken So...

Provided by @MakeItYours

Number Of Ingredients 13

12 pcs tortillas gluten free or corn
4 cups chicken shredded* (about 2 large chicken breasts)
2 tbsp pickled jalapeno
1 tsp onion powder or about half of a medium onion, diced
1 tsp garlic powder
1 cup homemade condensed cream of chicken soup*
1 cup Mozzarella grated
1 cup strong Cheddar cheese* grated
½ cup sour cream or yogurt
1 tsp paprika powder regular or smoked!
Salt and pepper to taste
Garnish: diced tomato or pico de gallo, diced avocado, parsley or cilantro leaves, chopped.
3 tbsp or more milk (optional, depending on how thick is the condensed soup you are using)

Steps:

  • Grease a 9×13 inch baking dish with butter.
  • Lay 6 tortillas for the base.
  • In a larger mixing bowl add sour cream, condensed cream of chicken soup, jalapenos, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine.
  • Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.
  • Repeat the layers (tortilla, chicken, sauce, cheese).
  • Bake for 30-35 minutes at 350F (175C) or until cheese is melted and bubbly.

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