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This chicken enchilada casserole tastes like my favorite cream cheese chicken enchiladas, without all of the work! So easy and family friendly.
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Chicken Enchilada Casserole

This chicken enchilada casserole has all the flavors of my favorite enchilada recipe without all of the work involved in rolling up individual enchiladas! It's such a family favorite in our house.
Course Main Course
Cuisine Mexican
Keyword comfort food, kid-friendly recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 445kcal

Ingredients

  • 8 ounces cream cheese softened
  • 1/4 cup sour cream
  • 3/4 cup enchilada sauce divided
  • 1/2 cup frozen corn kernels
  • 4 ounces canned green chiles
  • 1 cup grated monterey jack cheese divided
  • 1 cup grated cheddar cheese divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 cups cooked shredded chicken
  • 4 8-inch flour tortillas

Instructions

  • Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray.
  • Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.
  • Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.
  • Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.
  • Bake for 20 minutes. Cool 5 minutes before cutting and serving.

Nutrition

Calories: 445kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 940mg | Potassium: 274mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 8mg | Calcium: 370mg | Iron: 2.4mg