Creamy Chicken Enchillada Casserole
Creamy Chicken Enchillada Casserole

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, creamy chicken enchillada casserole. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Creamy Chicken Enchillada Casserole is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Creamy Chicken Enchillada Casserole is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have creamy chicken enchillada casserole using 16 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Chicken Enchillada Casserole:
  1. Make ready large can of Green enchillada sauce
  2. Get habanero (diced without seeds)
  3. Make ready habanero (diced with seeds)
  4. Take rotisserie styled cooked whole chickens
  5. Make ready Sweet corn (drained)
  6. Take smallest can of olives (sliced ripened)
  7. Make ready ground cumin
  8. Make ready chili powder
  9. Take instant rice (small box)
  10. Get bag of flour tortillas 16 count
  11. Take cream of chicken soup with herbs
  12. Get diced green chiles
  13. Make ready green onions (diced)
  14. Make ready jar queso cheese dip (medium or mild) Found in the chip isle.
  15. Prepare shredded mozzarella cheese
  16. Prepare shredded sharp cheddar cheese
Steps to make Creamy Chicken Enchillada Casserole:
  1. Remove skin. Use fork to remove meat from breast of chickens. Place meat in large bowl. Making sure there are no bones, stir the meat with fork until all meat is shredded. Refrigerate over night.
  2. Add following ingredients to bowl of shredded chicken:
  3. Add one large hand full of each kind of cheese to mixture.
  4. Stir well. Mixture should be thick and creamy.
  5. Cut tortillas into 1 or 2 in squares. Place single layer of tortilla squares on bottom of large glass casserole dish, making sure each piece over laps each other.
  6. Scoop mixture onto tortilla squares. Smooth out as much as possible. Place another layer of 1 or 2 in cut tortillas on top making sure to over lap each peice. Press firmly. Repeat layering of mixture and tortillas until desired thickness making sure to press firmly. Leaving enough room on top about 1 in deep.
  7. Prepare instant rice according to instructions on box. (I found that the serving size for two people was enough to cover one layer of the casserole)
  8. Add rice to casserole dish. (There should be a layer of tortillas between the rice and the mixture)
  9. Add remaining mozzarella cheese to top of casserole. Smooth out.
  10. With the remaining sharp cheddar cheese create a border around the top of the dish. About 2 in wide.
  11. Chop green onions.
  12. Add olives and green onions to top of mozzarella cheese.
  13. Place casserole dish on cookie sheet and bake for 45 min at 350°F. CAUTION: REMOVE CAREFULLY. CASSEROLE WILL BE HEAVY.
  14. You may have left over casserole mixture. This will make great cassadillas for the next day. Place mixture between two flour tortillas. Then add cheese on top. Microwave until cheese is melted and bubbling. Garnish with slices of avacado.

So that’s going to wrap it up with this special food creamy chicken enchillada casserole recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!