This recipe for Chicken Enchilada Casserole with Green Chilis and Cream Sauce is SO yummy! These are also known as Swiss Enchiladas but I wasn’t sure if any of you have ever heard of that before. So we’ll go with a name that tells you more about what they are like. I should have just called them Creamy Chicken Awseomeness. These started off as enchiladas. But I am too lazy to roll individual enchiladas so I made it in to a casserole. This is one of my husband’s favorite meals. It may not look pretty but it is super tasty and everyone will love it. Except for those weirdos that don’t like their food touching each other. They are really going to miss out.
For this recipe you need green chili salsa, diced green chilis, jack cheese, corn tortillas, heavy whipping cream salt and cooked chicken. When I know I’m going to make these I simply bake chicken the day before.
When I saw these disposable baking pans from Chinet when I was planning my Chicks and Salsa party I knew that I was going to make these Chicken Enchiladas. They are oven safe, micro safe, fridge safe, and I can throw it away when I’m done with it. How perfect is that?
You don’t have to be super precise with putting this casserole together. Layer some tortillas on the bottom, tearing them in half to make them fit better. Top with some of the chicken mixture and jack cheese.
How delicious does that look?! It is creamy, super flavorful and filling thanks to the tortillas and chicken. We did add some salt to the cream but add more salt to taste once it is on your plate. I don’t usually add salt to food once it is served, but the flavors all really pop with it.
Serve your Chicken Enchilada Casserole with a side salad and you’ve got a tasty, quick meal. I usually eat about twice this size for a serving because I am a glutton like that. The leftovers are great too! See the rest of my menu from the Chicks and Salsa party here.
Chicken Enchilada Casserole with Green Chilis and Cream Sauce
2 cups chopped, cooked chicken
1 (4 oz.) can chopped green chilis
1 (7 oz.) can green chili salsa
1/2 tsp salt
2 cups heavy whipping cream
12 corn tortillas
2 cups jack cheese
Mix chicken, chilis and green chili salsa together in a bowl. Mix salt and whipping cream in another bowl. In a 9 x 13 baking dish layer tortillas, chicken mixture and a little cheese. Add another layer of tortillas and chicken mixture. Finish with a layer of tortillas and the rest of the cheese. Pour milk mixture on top of casserole. Bake in a 350 degree oven for approximately 20 – 25 minutes until the sauce is bubbly and portions of the cheese and tortillas are golden brown.
*This post was not sponsored by Chinet but I was given the Bakeware to use.