Creamy Chicken Enchilada Casserole
Chicken enchilada casserole layers corn tortillas with chicken, peppers, green chiles, cream cheese, sour cream, enchilada sauce, and cheddar. This large recipe makes eight generous portions across two baking dishes.
Ingredients
Main Ingredients
- 3 pounds boneless, skinless chicken breasts cut into 3/4-inch pieces
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 4 ounces diced green chiles one 4-ounce can
- 8 ounces cream cheese softened
- 1 cup plain sour cream
- 24 ounces enchilada sauce divided
- 12 corn tortillas 6-inch, cut to fit
- 2 cups sharp cheddar shredded, divided
As Needed
- cooking spray as needed for the baking dishes
Instructions
Prepare Filling
- Heat oven to 375°F and lightly grease two 9-inch square dishes. Cut chicken into 3/4-inch pieces and tortillas into pieces for layering.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook onion and bell pepper 5–7 minutes until soft; add garlic for 30 seconds, then green chiles.
- Blend softened cream cheese, sour cream, and 16 ounces enchilada sauce until smooth. Stir in all cooked vegetables.
- Cook chicken in 3 batches of 1 pound each, adding 1 teaspoon oil per batch, over medium heat for 5–7 minutes until 155–160°F. Stir each batch into the filling and continue immediately to assembly and baking.
Layer and Bake
- Spread 2 ounces enchilada sauce in each dish and divide filling into 4 equal portions. In each dish, layer 3 tortillas, one quarter of the filling, and 1/2 cup cheddar; repeat those amounts once.
- Spread 2 ounces sauce over each assembled dish. Bake 20–25 minutes, swapping rack positions halfway, until both centers and the thickest chicken pieces reach 165°F and the cheese is melted.
- Rest 10 minutes and cut each dish into 4 portions, making 8 total.
Notes
- Refrigerate fully baked portions within 2 hours; use within 3–4 days.
- Freeze portions for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F at the center.