Are you looking for an easy weeknight dinner idea during this busy holiday season? This Creamy Chicken Enchilada Casserole comes together quickly by using a rotisserie chicken and bakes for 45 minutes – dinner can be on the table in about an hour!
Of course if you don’t want to use a rotisserie chicken, you can always cook your chicken ahead of time and freeze it to save prep time on the day you want to make this delicious casserole.
Creamy Chicken Enchilada Casserole
- 1 whole rotisserie chicken – deboned and shredded
- 16 ounces shredded cheddar cheese – divided
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 8 ounces sour cream
- 1 medium onion – diced
- 1 small can diced green chiles
- 2-6 tablespoons chopped jalapeños (optional-if you want some heat to the casserole)
- 8 large soft flour tortillas
Preheat oven to 350 degrees. Mix together shredded chicken, 8 ounces cheddar cheese, mushroom soups, chicken soup, sour cream, onion, green chiles, and jalapeños (if desired). In a large baking dish (mine is about 15 x 10 inches), layer 4 tortillas and top with half of the chicken mixture. Repeat layers of tortillas and meat mixture. Sprinkle remaining 8 ounces of cheddar cheese over the top.
Bake covered with foil for 25 minutes. Uncover and bake 20 minutes longer until hot and bubbly and cheese is slightly browned.
Here it is ready to put in the oven…
Fresh from the oven and ready to serve…
I usually leave out the jalapeños because I’m a wimp when it comes to spicy food. 😜
I really like using a rotisserie chicken for the extra flavor it adds to the casserole. You can always buy the chicken when it is on sale, debone and shred it, and put it in the freezer so it will be ready when you are to make this yummy casserole.
Thanks for stopping by,
I’ve gotta try this! Thank you for not reffering to this as “Chicken enchilada Lasagna”!
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