Creamy Chicken Enchilada Casserole! An easy, weeknight meal and freezer friendly. Double your recipe and freeze for a later day!

In 2011, I shared a recipe here at Table for Seven for Cheesy Chicken Enchiladas.  However, I wasn’t really totally comfortable calling them enchiladas.  They had chicken in them and enchilada sauce, but, they aren’t really your conventional enchiladas.

The difference? These are a pretty toned down version of that classic. My husband is not a fan of classic enchiladas. They are too spicy for him. (Even with a mild enchilada sauce). For real! I love classic enchiladas. So, this dish is our happy medium for us both.  I get my enchilada fix and he isn’t overloaded with full blown enchilada sauce.

Since the original posting, I made these quite a bit and have really completely changed the recipe. I also changed the name. Now, it’s a casserole!

This is really an simple casserole to make. You do have to roll the shells, but, that doesn’t take too much time.  If you have time to prep, make it ahead of time and stick in your fridge until dinner. Using rotisserie chicken or leftover cooked chicken also cuts back on your prep time too. This also freezes well. So, double your batch and save a pan for a later date.

This Creamy Chicken Enchilada Casserole is great for an easy weeknight dinner..it’s cheesy and delicious!

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Yield: Serves: 6

Creamy Chicken Enchilada Casserole

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An easy, weeknight meal and freezer friendly. Double your recipe and freeze for a later day!

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

• 12-14 corn tortilla shells
• 10 oz enchilada sauce
• 1/4 cup plain Greek yogurt (or sour cream)
• 10 oz cheddar cheese soup
• 10 oz milk
• 3 cups cooked chicken, shredded or cut into bite size pieces
• 2 cups shredded taco blended cheese,divided

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
2. In a bowl, whisk together enchilada sauce and yogurt until smooth. Set aside
3. In a saucepan, heat cheddar cheese soup with milk just until smooth. Remove from heat and let it cool for approx 5 minutes.
4. Add warmed cheddar cheese soup into bowl with enchilada sauce mixture. Whisk until smooth and combined.
5. In a bowl, mix together chicken, 1 cup cheese and just 1 CUP of sauce mixture.
6. To make tortillas easier to handle, place them in your microwave for about a minute.
7. Then, spoon approx 1/4 cup of chicken mixture into each tortilla. Roll together and place seam side down in pan. Repeat until shells are filled.
8. Pour remaining sauce mixture on top of completed tortilla. Sprinkle with remaining 1 cup of cheese.
9. Bake for 30 minutes
10. Garnish with lettuce, tomatoes, etc

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 767Total Fat: 41gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 142mgSodium: 1762mgCarbohydrates: 57gFiber: 9gSugar: 6gProtein: 43g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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