Creamy Chicken Enchilada Casserole | This Is Why I’m Full
This Creamy Chicken Enchilada Casserole is out of this world delicious! The Hubby and I generally keep some chicken pre-cooked in the freezer so that we can just pull it out and make some delicious creation and this is one of those creations! Simple to make and so tasty you won’t have any problems getting anyone to eat it!
and making them in casserole form is the best time-saving option when you have a lot of people eating them!
Even though it’s just the two of us I still find myself making a casserole, simply because the leftovers reheat so well. They tend to stay moister when you make them as a casserole! I know the picture isn’t all that pretty, I think I added just a little bit too much sauce and that made the tortillas kind of melt, but they were so creamy and delicious that I wish there were more days in the week so I could make them weekly!
Let us know what you think of our Creamy Chicken Enchilada Casserole and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 3 skinless, boneless chicken breasts
- 8 oz cream cheese, softened
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 8 green onions, chopped
- 1 (7 ounce) can diced green chiles
- ½ cup chopped fresh cilantro
- ¼ cup lime juice
- 2 cups shredded Pepper-Jack cheese, divided
- Corn Tortillas
- 1 (15 ounce) can green enchilada sauce
- 1 (10 ounce) can rotel tomatoes
- Preheat oven to 350 degrees
- Grease a baking dish.
- Bring a saucepan of lightly salted water to a boil.
- Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear
- Remove chicken to a cutting board to cool.
- Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl.
- Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture.
- Add 1 cup Pepper-Jack cheese and fold to integrate.
- Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture.
- Put two large spoonfuls of sauce into bottom of dish
- Place however many tortillas you need to cover the bottom
- Add a layer of chicken mixture
- Add a layer of sauce
- Add a layer of cheese
- Repeat until pan is full to the top
- Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.