Creamy Chicken Enchilada Casserole
An easy enchilada casserole made with chicken and a creamy enchilada sauce.
Servings: 8 servings
Calories: 285kcal
Ingredients
- 3 boneless skinless chicken breasts
- 1 white onion diced
- 1 tablespoon 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
- ½ teaspoon 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.
- Add 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 ⅓ of the chicken and 1 ½ cup of enchilada mixture.
- Top with 4 more tortillas, then another layer of chicken and enchilada mixture.
- Repeat once more.
- Top with remaining ½ cup of cheese.
- Bake in preheated oven for 35 minutes, then let stand for 10 minutes before cutting.
- Enjoy!
Nutrition
Calories: 285kcal | Carbohydrates: 19g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 406mg | Potassium: 282mg | Fiber: 3g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 255mg | Iron: 1mg