Recipe: Appetizing Creamy Chicken Enchillada Casserole

Creamy Chicken Enchillada Casserole. Rao's will take your Chicken Cacciatore to the next level with our Roasted Garlic Sauce. We make our sauces slowly so you can make delicious meals fast. Grab a recipe and try now!

If you liked my taco lasagna or my burrito casserole, you're sure to love this enchilada pie too!. You can get creative with this and use taco meat or ground chicken if you prefer. Boil chicken in water until done. You can cook Creamy Chicken Enchillada Casserole using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of Creamy Chicken Enchillada Casserole

Prepare 1 of large can of Green enchillada sauce.
It's 4 of habanero (diced without seeds).
You need 2 of habanero (diced with seeds).
It's 2 of rotisserie styled cooked whole chickens.
Prepare 1 can of Sweet corn (drained).
You need 1 of smallest can of olives (sliced ripened).
It's 1 dash of ground cumin.
Prepare 1 dash of chili powder.
You need 1 box of instant rice (small box).
It's 1 of bag of flour tortillas 16 count.
Prepare 1 can of cream of chicken soup with herbs.
It's 1 can of diced green chiles.
You need 4 of green onions (diced).
It's 1 of jar queso cheese dip (medium or mild) Found in the chip isle..
It's 32 oz of shredded mozzarella cheese.
It's 32 oz of shredded sharp cheddar cheese.

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. The easiest Sour Cream Chicken Enchilada Casserole packed with chicken, cheese and an amazing sour cream sauce.

Creamy Chicken Enchillada Casserole step by step

Remove skin. Use fork to remove meat from breast of chickens. Place meat in large bowl. Making sure there are no bones, stir the meat with fork until all meat is shredded. Refrigerate over night..
Add following ingredients to bowl of shredded chicken:.
Add one large hand full of each kind of cheese to mixture..
Stir well. Mixture should be thick and creamy..
Cut tortillas into 1 or 2 in squares. Place single layer of tortilla squares on bottom of large glass casserole dish, making sure each piece over laps each other..
Scoop mixture onto tortilla squares. Smooth out as much as possible. Place another layer of 1 or 2 in cut tortillas on top making sure to over lap each peice. Press firmly. Repeat layering of mixture and tortillas until desired thickness making sure to press firmly. Leaving enough room on top about 1 in deep..
Prepare instant rice according to instructions on box. (I found that the serving size for two people was enough to cover one layer of the casserole).
Add rice to casserole dish. (There should be a layer of tortillas between the rice and the mixture).
Add remaining mozzarella cheese to top of casserole. Smooth out..
With the remaining sharp cheddar cheese create a border around the top of the dish. About 2 in wide..
Chop green onions..
Add olives and green onions to top of mozzarella cheese..
Place casserole dish on cookie sheet and bake for 45 min at 350°F. CAUTION: REMOVE CAREFULLY. CASSEROLE WILL BE HEAVY..
You may have left over casserole mixture. This will make great cassadillas for the next day. Place mixture between two flour tortillas. Then add cheese on top. Microwave until cheese is melted and bubbling. Garnish with slices of avacado..

It comes together in no time and it tastes divine. You are going to love it… These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. This cheesy Chicken Enchilada Casserole is an easy dinner recipe that the whole family will love! With layers of tortillas, chicken, cheese and green chiles all combined in a creamy white sauce, the simple meal is bursting with Tex-Mex flavor! Creamy Chicken Enchilada Casserole comes together quickly, freezes beautifully, and makes for a delicious and hearty main dish.