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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.