Creamy Chicken Enchillada Casserole

Hey everyone, it's me, Dave, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Creamy Chicken Enchillada Casserole. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must 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.

I wanted a recipe that was focused more on the white creamy side instead of the harsh red spicy side that is in normal enchillada casseroles. I played around with the recipe for a bit and found that this one was the one the everyone enjoyed the most.

Ingredients and spices that need to be Make ready to make Creamy Chicken Enchillada Casserole:

1. 1 large can of Green enchillada sauce
2. 4 habanero (diced without seeds)
3. 2 habanero (diced with seeds)
4. 2 rotisserie styled cooked whole chickens
5. 1 can Sweet corn (drained)
6. 1 smallest can of olives (sliced ripened)
7. 1 dash ground cumin
8. 1 dash chili powder
9. 1 box instant rice (small box)
10. 1 bag of flour tortillas 16 count
11. 1 can cream of chicken soup with herbs
12. 1 can diced green chiles
13. 4 green onions (diced)
14. 1 jar queso cheese dip (medium or mild) Found in the chip isle.
15. 32 oz shredded mozzarella cheese
16. 32 oz shredded sharp cheddar cheese

Instructions to make 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.

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So that's going to wrap it up for this exceptional food Recipe of Perfect Creamy Chicken Enchillada Casserole. Thank you very much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!