Creamy Chicken Enchilada Casserole
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!
- 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)
Grease a 9x13 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.
- Chicken - rotisserie or slow cooker chicken with some spices will work too here.
- Tortillas - about 10cm diameter. Get mini-size tortillas or cut the desired size yourself out of larger tortillas.
- My homemade condensed cream of chicken soup recipe
- Cheese - use a Mexican cheese blend or combine 2-3 cheeses of your choice like Cheddar, Mozzarella, Monterey Jack for example.
- Salt and pepper - depending on which condensed cream you are using you may want to be careful with the amount of extra salt and pepper you’ll be adding. Just add to taste when mixing the sauce.
- Additions & Variations: When mixing the sauce, I like to add ½ cup of sweet canned or ½ cup of fresh corn or diced yellow or even green bell pepper; or ½ cup of finely sliced (diced) mushrooms; or ½ of a whole sweet or white onion (or 2 tsp onion powder), diced (cooked prior, but totally optional as you can add it raw to the mix too and it will bake wonderfully!);
- Sauce - the sauce should be thick but not too thick, you may want to thin it with some milk.