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Ultimate Creamy Cheesy Chicken Enchilada Casserole (No Rolling Required)

A close-up slice of Cheesy Chicken Enchilada Bake showing shredded chicken layers and a bubbly, golden-brown cheese topping.
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This recipe provides instructions for a simple, layered chicken enchilada bake that requires no rolling. It focuses on a rich, creamy sauce and a high amount of melted cheese for a satisfying family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 12 corn or flour tortillas, cut into quarters
  • 3 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. In a large bowl, mix the enchilada sauce, cream of chicken soup, sour cream, milk, chili powder, cumin, and garlic powder until smooth. This is your sauce base.
  3. Stir the shredded chicken into the sauce mixture.
  4. In the prepared baking dish, spread a thin layer of the chicken and sauce mixture on the bottom.
  5. Arrange half of the cut tortillas over the sauce layer.
  6. Sprinkle one-third of the Monterey Jack cheese and one-third of the cheddar cheese over the tortillas.
  7. Spoon half of the remaining chicken and sauce mixture over the cheese layer.
  8. Place the remaining tortillas on top of the sauce.
  9. Pour the rest of the chicken and sauce mixture over the top layer of tortillas.
  10. Top evenly with the remaining Monterey Jack and cheddar cheeses.
  11. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  12. Let the casserole rest for 5 minutes before cutting and serving.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • To make this a quick weeknight meal, use pre-cooked rotisserie chicken.
  • Serve this hearty chicken and cheese bake with a side of refried beans or a simple green salad.

Nutrition

Find it online: https://recipesfleet.com/cheesy-chicken-enchilada-bake-recipe/