This Chicken Enchilada Casserole recipe is one of my families favorite dinner’s. It’s loaded with flavor, the kids will love that it’s not spicy, doesn’t take any skill to cook it and even clean up is easy. If you’re not a fan of the typical flavor of enchiladas, no worries these are more of a creamy cheesy flavor. You could easily make a topping bar with these; hot sauce, avocados, salsa and cilantro all taste wonderful with this enchilada casserole. Next Taco Tuesday, make these for your family and watch them devour the pan!
Let’s get our Chicken Enchilada Casserole ready. I like to prepare my chicken ahead of time and after it’s cooled throw in the fridge until closer to dinner time. Boil the chicken in a large pan of water, for about 30-35 minutes until cooked thoroughly. Drain the water and let the chicken cool completely before shredding.
After chicken has cooled and you’re ready to shred. In a large bowl shred the chicken with two forks or just with your fingers. Finely chop your onions, green peppers, shred cheese and set aside. Preheat your oven to 375°
When your chicken is all shredded, pour your other ingredients in; green peppers, onions, green chiles, chicken soup, sour cream and mix well. I like to add the shredded cheddar cheese after all the other ingredients are mixed. Mix the cheese.
After your mixture is ready in the bowl, get your tortillas ready. Fill each tortillas with about 3/4 cup of the mix, roll and place in your 13x9in pan. Continue with 5-6 more to complete the first layer.
When your stuffed tortillas are complete, scoop the remaining mixture on top, covering evenly. Place uncovered in a preheated oven and bake for 40-45 minutes, the top will be lightly brown. Remove from oven. Let cool for about 10 minutes, before serving! Enjoy!!