This quick meal of Chicken Enchilada Casserole has all the flavor and ingredients of chicken enchiladas with the ease of being a casserole!
If you want to watch the process, enjoy the video below. If not, skip down to the recipe!
God Bless, Cordelia xoxo
Chicken Enchilada Casserole
- 24 6" corn tortilla shells
- 4 cups shredded chicken, cooked
- 28 ounces enchilada sauce
- 1/2 cup cream cheese
- 1/2 cup mayonnaise
- 2 cups shredded cheese
- Layer 12 tortilla shells on the bottom of a greased 9×13" oven safe glass dish. Add shredded chicken. Mix enchilada sauce, cream cheese and mayonnaise together and pour half of the mixture over the chicken. Layer the remaining 12 tortillas over the top. Sprinkle on shredded cheese evenly. Bake at 425 F for 30 minutes, or until the cheese is starting to brown. Enjoy!