Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, creamy chicken enchillada casserole. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Creamy Chicken Enchillada Casserole is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Creamy Chicken Enchillada Casserole is something which I’ve loved my entire life. They are nice and they look fantastic.

This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. It's basically my favorite cream cheese chicken enchiladas in pie form. My kids are straight up obsessed with those enchiladas and I love them, too. This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creamy chicken enchillada casserole using 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Creamy Chicken Enchillada Casserole:

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

This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love! _ Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.

Instructions 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.

If you are using chicken breasts, simply Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs. NOTE for a quicker prep time: don't roll the individual. Easy and cheesy, this enchilada casserole was great. We love the idea to layer the tortillas rather than rolling them.

So that’s going to wrap this up for this exceptional food creamy chicken enchillada casserole recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!