5) coat the bottom of a 8×8 inch glass baking dish with enchilada sauce. How to make sour cream chicken enchilada casserole:
Mix chicken, soup and velveeta until well blended;
Chicken enchilada casserole recipe with cream cheese. 1) preheat oven to 350°f. 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. Assemble the casserole by layering half of the chicken in the prepared baking dish.
Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas. 2) shred chicken in to small pieces. The chicken stays moist throughout baking and reheating, thanks to a gentle poach and a rich verde sauce.
Red enchilada sauce, chicken, refried beans, sour cream, green chilies and 1 more chicken enchilada casserole handle the heat sour cream, salt, ground cumin, colby. This creamy chicken enchilada casserole is a cinch to assemble in advance and easy to freeze—just cover one of the pans with foil. Layer 6 corn tortillas in the bottom of a 9×9 greased baking dish.
Cut up 6 more tortillas into. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered. Spread 1/4 cup of sauce over the bottom of the baking dish.
Put 2 cups (1/2) of the shredded chicken over the tortilla pieces. Preheat the oven to 350 degrees. Top with half of the enchilada sauce, half of the sour cream, half of the tortilla, and half of the cheese.
Pour 1/2 of the sour cream mixture over the shredded chicken (smooth with a spoon, as needed) add 1/2 of the shredded cheese on top of the sour cream mixture. 2 top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken.