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Creamy Chicken Enchilada Casserole

Ingredients

  • 3 cups leftover cooked chicken
  • 1 tsp oregano
  • 1/2 tsp dry minced garlic
  • 1 15 oz jar green salsa
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 12 corn tortillas
  • 12 oz Cheddar Jack cheese
  • 1/2 cup fresh cilantro if you want to get fancy (but you don't have to!)

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl combine salsa, cream, and sour cream.
  • In a second bowl mix chicken, garlic, and oregano, plus 3/4 cup of the sauce and stir to combine.
  • In a 9x13 baking dish, pour about 1/2 cup of the sauce. Place 6 tortillas in pan, flipping to coat both sides of each tortilla.
  • Pour the chicken mixture over the tortilla and spread evenly around the pan.
  • Evenly sprinkle all of the cheese over the chicken.
  • Dip each of the remaining tortillas in the remaining sauce and place on top of the cheese.
  • Pour the remaining sauce over the casserole and spread to evenly coat.
  • Bake for 40-45 minutes, or until the sauce is bubbling.