Creamy Chicken Enchilada Casserole

4.22 from 23 votes

Creamy Chicken Enchilada Casserole

Creamy Chicken Enchilada Casserole is filled with protein-packed shredded chicken and pinto beans in a creamy, cheesy white sauce flavored with salsa verde. No need to roll the tortillas up with filling - just layer all of the ingredients in a dish and bake.

This casserole freezes well, so make extra and freeze for later. To adjust the servings in this recipe, click on the number next to servings.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Dish

Cuisine: Tex Mex

Keyword: casserole, chicken dinner, chicken enchilada, Chicken Recipe, creamy casserole, freezer friendly, Mexican, tex mex, weeknight-friendly

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

9x9 baking dish (or equivalent-sized casserole dish in any shape)
Mixing Bowl

Ingredients

1 Tablespoon Cooking Oil
1 8-ounce container Sour Cream
1 cup Salsa Verde / Green Salsa (mild)
4 ounces Cream Cheese, softened to room temperature
1/2 teaspoon Ground Cumin
1 14-ounce can Pinto Beans, drained
4 cups Shredded Monterey Jack Cheese
8 8-inch Tortillas, cut into large strips (flour or corn tortillas will work)
3 cups Cooked, Shredded Chicken
1 4-ounce can Diced Green Chilis, drained
Cilantro, Avocados, Extra Salsa Verde for topping / serving (optional)
Tortilla Chips for serving (optional)

Instructions

Preheat oven to 400°F / 200°C.
Lightly spray a 9x9 baking dish with nonstick cooking spray or brush it with some oil.
In a large bowl whisk together sour cream, salsa, cream cheese, and ground cumin. Gently fold in beans.
Spread about 1/2 cup of the sour cream mixture out in the bottom of the prepared pan.
Layer on 1/3 of the tortilla strips, 1/2 of the chicken, 1/3 of the remaining sour cream mixture, and 1/3 of the cheese. Repeat with remaining ingredients, ending with a layer of tortilla strips, sour cream, and then cheese on top.
Scatter diced green chilis over the casserole.
Spray some foil with some nonstick cooking spray (to prevent sticking) and place it over the casserole, closing to seal.
Bake, covered, for 25 minutes.
Remove foil and continue baking until the edges are golden brown and the filling is bubbling, about 20 minutes more.
Let cool for 5 minutes before slicing and serving. Top with cilantro leaves and / or chopped avocados if you'd like. Serve with extra salsa verde and, if you’d like, with tortilla chips for scooping.

Notes

Divide into 8x8 bakers - You can divide this casserole between two 8x8 bakers if you’d like to freeze one for later or keep one for yourself and deliver one to someone else. Baking instructions remain the same.

Nutrition