Name: Creamy Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Cooking spray -; Sour cream - 1 cup; Cream of chicken soup - 1 (10.5 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Chopped green chiles, drained - 1 (4 ounce) can; Salsa - ¼ cup; Salt - ⅛ teaspoon; Corn tortillas - 12; Shredded cooked chicken - 6 cups; Black olives, drained and sliced - 1 (6 ounce) can; Shredded Monterey Jack cheese - 1 ½ cups; Queso fresco, crumbled - 1 cup

Ingredients for - Creamy Chicken Enchilada Casserole

1. Cooking spray

2. Sour cream 1 cup

3. Cream of chicken soup 1 (10.5 ounce) can

4. Diced tomatoes and green chiles (such as RO*TEL®) 1 (10 ounce) can

5. Chopped green chiles, drained 1 (4 ounce) can

6. Salsa ¼ cup

7. Salt ⅛ teaspoon

8. Corn tortillas 12

9. Shredded cooked chicken 6 cups

10. Black olives, drained and sliced 1 (6 ounce) can

11. Shredded Monterey Jack cheese 1 ½ cups

12. Queso fresco, crumbled 1 cup

How to cook deliciously - Creamy Chicken Enchilada Casserole

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until hot and bubbly, about 45 minutes.