Creamy Chicken Enchilada Casserole

This casserole is basically a large batch of creamy, cheesy chicken enchiladas several people can share.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 455 Calories

Ingredients

• 1 cup sour cream
• 1 (6 ounce) can black olives, drained and sliced
• cooking spray
• 12 corn tortillas
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (4 ounce) can chopped green chiles, drained
• 1 (10.5 ounce) can cream of chicken soup
• 1 cup queso fresco, crumbled
• 6 cups shredded cooked chicken
• 0.125 teaspoon salt
• 1.5 cups shredded Monterey Jack cheese
• 0.25 cup salsa

Recipe Instructions

Step 1

Bake in the preheated oven until hot and bubbly, about 45 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 3

Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.

Step 4

Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.