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Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
1 9x13-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • 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.

  • 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.

  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

Cook's Note:

You can and additional cup of Monterey Jack cheese instead of queso fresco, if preferred.

I like to use steamed or baked chicken.

Nutrition Facts

455 calories; protein 31.6g; carbohydrates 21.5g; fat 27g; cholesterol 101.1mg; sodium 861.5mg. Full Nutrition
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