Recipes Chicken Enchilada Casserole Cream Cheese

Repeat for a second layer.

Recipes chicken enchilada casserole cream cheese. For the white enchilada sauce top the tortillas with monterey jack cheese then drizzle with heavy cream. Dip or coat the remaining tortillas with enchilada sauce then place a final layer on top. Put 2 cups 1 2 of the shredded chicken over the tortilla pieces.

Stir tomatoes green onion green chiles cilantro and lime juice into the cream cheese mixture. 5 coat the bottom of a 8x8 inch glass baking dish with enchilada sauce. In a large bowl mix sour cream salsa cream of chicken soup onion and chili beans.

Add the cream cheese sour cream 1 2 cup of enchilada sauce corn green chiles 1 2 cup of monterey jack 1 2 cup of cheddar cumin and chili powder to a mixing bowl and stir until well combined. Spray an 8x8 baking dish with non stick spray. 4 in large pot heat chicken cream cheese rotel and green chiles on medium until cream cheese is melted and the mixture is well incorporated.

Top with 1 2 the chicken and sour cream mixture then sprinkle 1 3 of the shredded cheese on top followed by 1 3 of the remaining enchilada sauce. Heat until the cheeses are completely melted. De bone chicken and shred chicken into small pieces if you don t have a rotisserie chicken.

Preheat oven to 350. Roll the tortillas up and place seam side down in a lightly greased 9 13 baking dish. Layer the bottom of a 9x13 inch baking dish with 1 3 tortilla strips.

If there is any enchilada sauce remaining drizzle over top. In a large skillet combine chicken cream cheese cubes sour cream chilies chopped onion seasonings and 3 4 cup cheddar cheese. Stir into the cream cheese mixture.