Chicken Enchilada Casserole with Green Chilis and Cream Sauce

Chicken-Enchilada-Casserole-Title-ImageThis 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.

Chicken enchilada casserole recipeFor 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.

add-green-chiliCombine the chicken, green chili salsa and diced green chilis in a bowl.

chinet-bakewareWhen 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?

gather-ingredientsGather all your ingredients together so you can assemble the casserole quickly.  Feel free to buy something other than pre-grated cheese but that is a total time saver for me.

add-cheeseYou 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.

add-another-layerAdd another layer of tortillas and chicken mixture.

finish-with-tortillas-and-cheeseFinish the layers with a last layer of tortilla and the rest of the cheese.

add-salt-to-creamIn another bowl, mix the heavy cream and salt.

make-the-casserole-ahead-of-timeIf you are making this recipe ahead, this is where you will stop for now.  Cover the casserole and the milk and put in the fridge.

pour-cream-over-enchiladasWhen you are ready to make the casserole, simply pour the milk and salt mixture over the top before popping it in to the oven.

Casserole REcipeHow 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.

green-chili-chicken-enchiladasServe 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.

Comments

  1. Holy heavy cream batman! That looks delicious. I love the Chinet bakeware. When I first heard about it last year, I immediately went out to find it and bought lots. I love it WAY more than than the foil. I used it when I shipped gifts to friends and when i brought food with me to holiday dinners. So much nicer than the foil stuff. My only wish is that it was available in more places.

  2. heehee! you make me chuckle. creamy chicken awesomeness! do you think the weirdos that don’t like their food touching each other make exceptions for things like lasagnes and casseroles and such? what about CAKE with raspberries in it, or a trifle!?

    this looks so yummy! my hubby is a vegetarian so i rarely get to make chicken stuff. but this made me drool at 815pm when i ate my dinner at 530pm with my one year old… haha!

    xo

  3. Awesomness is how I would describe these too! Looks great!

  4. Holy YUM, lady! I absolutely cannot wait to try this!

  5. Oh yum, I will definitely be making this!

  6. I love the idea of the Chinet bakeware, when using disposable bakeware, I am not generally a fan of the foil versions. And the recipe…sounds amazing!!

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