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

Ingredients

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.

*** Explore more Creamy Chicken Enchilada Casserole Recipes »

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