Go Back
Creamy chicken enchilada casserole with bubbling melted cheese, cilantro and a squeeze of lime

Creamy Chicken Enchilada Casserole

Shredded chicken in a creamy green chile filling, layered with corn tortillas, red enchilada sauce and melted cheese, then baked until bubbling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

Creamy chicken filling
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 ounces cream cheese softened (115 g)
  • 1/2 cup chicken broth (120 ml)
  • 1 cup sour cream (240 g)
  • 1 can diced green chiles 4 ounces (113 g)
  • 3 cups shredded cooked chicken (400 g)
  • 1/2 teaspoon salt
Assembly
  • 1 1/4 cups red enchilada sauce divided (300 ml)
  • 8 corn tortillas 6-inch, warmed
  • 2 cups shredded Monterey Jack and Cheddar blend about 8 ounces (225 g)
To serve
  • 1/4 cup fresh cilantro chopped
  • 2 green onions sliced
  • 1 avocado sliced
  • 1 lime cut into wedges

Method
 

Make the filling
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Heat the oil in a large skillet over medium heat. Cook the onion for 4 minutes until soft, then stir in the garlic, chili powder and cumin for 30 seconds.
  3. Stir in the cream cheese and broth over low heat until smooth. Remove from the heat and stir in the sour cream, green chiles, chicken and salt.
Assemble and bake
  1. Spread 1/3 cup enchilada sauce on the bottom of the dish. Add 4 tortillas, overlapping slightly, then half the chicken mixture and one third of the cheese.
  2. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
  3. Cover with foil and bake for 20 minutes. Uncover and bake 10 minutes more until bubbling.
  4. Rest for 10 minutes, then top with cilantro, green onions and avocado and serve with lime wedges.

Notes

Make ahead: Assemble up to 24 hours ahead and add 10 minutes to the covered bake time.
Freezing: Freeze for up to 3 months and reheat at 350°F (175°C) until hot.
Nutrition is an estimate per serving.