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5-Ingredient Creamy Chicken Enchilada Casserole

This creamy chicken enchilada casserole comes together with just five ingredients and a genius shortcut. Rotisserie chicken, salsa verde, and jarred Alfredo sauce make it rich, flavorful, and perfect for feeding a crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dinner, Entree
Cuisine: American
Calories: 414
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 15-ounce jar Alfredo sauce
  • 1 16-ounce jar salsa verde
  • 12 6-inch flour or corn tortillas, cut in half crosswise
  • 5 cups shredded cooked chicken
  • 8 ounces Monterey Jack cheese, shredded 2 cups
  • Chopped fresh cilantro and chopped tomatoes for garnish, optional

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
  2. Combine Alfredo sauce and salsa verde in a bowl.
  3. Arrange eight tortilla halves in the prepared baking dish, to mostly cover the bottom of the dish.
  4. Spread 1/3 of cooked chicken evenly over the tortillas. Pour 1/3 of Alfredo mixture on top of cooked chicken, then sprinkle with 2/3 cup of Monterey Jack cheese. Repeat the layers 2 more times, ending with the remaining cheese on top.
  5. Bake in the preheated oven until heated through and the cheese is melted, about 25 minutes.
  6. Let stand 5 minutes before serving. Garnish with fresh cilantro and tomatoes, if desired. Recipe developed by Ashley Sandoval

Nutrition

Calories: 414kcalCarbohydrates: 20gProtein: 25gFat: 26gSaturated Fat: 13gCholesterol: 101mgSodium: 702mgFiber: 2gSugar: 2g

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