Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creamy chicken enchillada casserole. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Creamy Chicken Enchillada Casserole is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Creamy Chicken Enchillada Casserole is something that I have loved my entire life.

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

The ingredients needed to make Creamy Chicken Enchillada Casserole:

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

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.
15. Ready to serve and ENJOY!

So that is going to wrap this up for this special food creamy chicken enchillada casserole recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!