Creamy Chicken Enchilada Casserole
Description
This casserole is basically a large batch of creamy, cheesy chicken enchiladas several people can share.
Ingredients
•
cooking spray
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1 cup sour cream
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1 (10 1/2 ounce) can cream of chicken soup
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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1 (4 ounce) can chopped green chiles, drained
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1/4 cup salsa
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1/8 teaspoon salt
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12 corn tortillas
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6 cups shredded cooked chicken
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1 (6 ounce) can black olives, drained and sliced
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1 1/2 cups shredded Monterey Jack cheese
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1 cup queso fresco, crumbled
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
3
Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
4
Bake in the preheated oven until hot and bubbly, about 45 minutes.