Creamy Chicken Enchilada Casserole

May 17, 2013

146

A creamy, white sauce chicken enchilada casserole. Perfect with some spanish rice. They make delicious leftovers - if you don't eat them all the first night!

4 cups cooked chicken (rotisserie chicken preferably but any kind will do), finely diced or shredded
1-1/2 cups onion, chopped
4oz cream cheese, softened
1 Tbsp water
3 tsp ground cumin
1 tsp taco seasoning
4 cups shredded Mexican cheese blend
14 corn tortillas, lightly fried
Sauce:
1-1/2 cans cream of chicken soup
1-1/2 cups sour cream
1-1/2 cups milk
1-1/2 small cans of diced green chilies (for a little spice substitute some for diced jalapenos)

1) Preheat oven to 350 degrees 2) Lightly fry tortillas in canola oil just until softened 3) Drain on paper towels and set aside for later 4) Combine chicken, onion, cream cheese, water and cumin, 2 cups cheese, and taco seasoning 5) Set aside 6) In separate bowl whisk together soup, sour cream, milk and green chilies 7) Pour 1/3 of sauce in the bottom of a 9 x 13 baking dish 8) Place roughly 1/4 cup of filling in each tortilla and roll 9) Place them side-by-side in baking dish until dish is full 10) Pour remaining sauce over top of the enchiladas 11) Cover with remaining 2 cups of cheese 12) Bake for 35-45 minutes - until bubbly

Nutritions

Calories
724

Sodium
785mg
32% DV

Fat
37g
58% DV

Protein
43g
87% DV

Carbs
45g
15% DV

Fiber
7g
31% DV