Amazing Chicken Enchilada Casserole. LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. How to Make Chicken Enchilada Casserole.
It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, baking it under a layer of cheese. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. This chicken enchilada casserole has all the flavors of my favorite enchilada recipe without all of the work involved in rolling up individual enchiladas! You can have Amazing Chicken Enchilada Casserole using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of Amazing Chicken Enchilada Casserole
- You need of Chunk White Chicken in Water (12.5 oz cans, drained).
- You need of RoTel Mexican Lime & Cilantro (10 oz can).
- Prepare of Cream of Chicken & Mushroom Soup (10 3/4 oz can).
- You need of Cream of Chicken Soup (10 3/4 oz can).
- Prepare of Corn Tortillas.
- Prepare of Cheddar Cheese (Triple Cheddar, Finely Shredded).
Delicious, hot and bubbly keto chicken enchilada casserole has all the flavor of traditional enchiladas, without the extra carbs. These days I eat a low carb diet, but I suspect that if we were still her neighbors, I would have made an exception for those amazing enchiladas! This Green Chile Chicken Enchilada Casserole is creamy, cheesy and flavorful. Now, you can definitely make this casserole without them if you like, but they do add a nice saltiness and texture to this already amazing Chicken Enchilada Casserole.
Amazing Chicken Enchilada Casserole step by step
- Preheat oven to 375°F. Spray a 9 x 12 glass casserole dish with non-stick cooking spray and set aside..
- Use a fork to break apart the chunks of chicken..
- Mix together the chicken, RoTel, & both cans of soup. The liquid in the can of RoTel will be just enough to thin out the chicken mixture to make it easily spreadable..
- Spread 1/3 of the chicken mixture in the bottom of the pan..
- Place 9 tortillas in pan to completely cover the chicken mixture. You should have 6 full tortillas that slightly overlap and cover from end to end and side to side. Break 3 tortillas in half, and use these with the flat edges toward the outside to cover the open areas. You should have 2 on either long edge and 1 on either short edge..
- Spread 1/3 of the chicken mixture covering the tortillas, top with 9 more tortillas (just like before), and spread the last 1/3 of the chicken mixture on top of the 2nd layer of tortillas..
- Spread the shredded cheese over the top, covering all of the chicken mixture..
- Bake for 30 minutes..
- Top with taco sauce and sour cream (if desired)..
This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love! Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. Everything you love about chicken enchiladas and casseroles This recipe calls for green enchilada sauce. You should definitely check out our homemade version. It's so easy to make and tastes amazing!
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