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creamy chicken enchilada casserole

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 white onion diced
  • 1 tbsp olive oil
  • 1 10 oz can evaporated milk (I used 2%)
  • 2 oz of cream cheese I used regular but you could probably use light
  • 1 4 oz can of green chiles
  • 1 10 oz can of enchilada sauce
  • 2 cups Monterey Jack Cheese
  • 1/2 tsp salt
  • 12 corn tortillas
  • green onions diced for topping

Instructions

  • Preheat oven to 350 degrees F.
  • Bake chicken breasts in preheated oven for 20-30 minutes, depending on the size, making sure the juices run clear when cut into.
  • Remove from oven and shred with 2 forks. Set aside.
  • In a large skillet, heat olive oil over medium heat. A
  • dd onion and let saute for about 5-7 minutes, until it becomes translucent.
  • Add milk, cream cheese, chiles, enchilada sauce, 1 cup of the cheese, and salt.
  • Stir well until everything is melted together. Remove from heat.
  • Spray a 2 quart (or 9x13" baking dish) casserole dish with cooking spray, then place 4 tortillas on the bottom. Spread tortillas with 1/3 of the chicken and 1 1/2 cup of enchilada mixture.
  • Top with 4 more tortillas, then another layer of chicken and enchilada mixture.
  • Repeat once more.
  • Top with remaining 1/2 cup of cheese.
  • Bake in preheated oven for 35 minutes, then let stand for 10 minutes before cutting.
  • Enjoy!