Creamy Chicken Enchilada Casserole

Y’all this has been the Monday of all Mondays. This Monday called for comfort food, and for that I give you Creamy Chicken Enchilada Casserole.

What Do You Need:

  • 1 lb of Chicken Breast
  • 1 bag of Monterrey Jack Cheese
  • 1/2 bag of Cheddar Cheese
  • 1 16 oz Sour Cream
  • 1 Pack Taco Size Tortillas
  • 2 Tablespoons of Butter
  • 1 Tablespoon of Flour
  • 1 1/2 Cups Chicken Broth
  • 1 Pack Fajita Seasoning
  • Salt and Pepper to Taste
  • Salsa and Green Onion for Serving if you’re into that – I am!

Pre-heat your oven to 400 degrees!

First things first, boil that whole pound of chicken for about 12 minutes of until cooked through. Then add  that chicken to your Kitchen Aid mixer to shred, you can also use a hand mixer. When the chicken is almost all shredded add in one packet of Fajita Seasoning. Turn your mixer back on until the seasoning is well blended into the chicken.


Begin to tear and layer tortillas I use about 4 whole tortillas broken up in each layer. Cover the bottom of your dish with the tortillas, layer in chicken mixture and then a sprinkle (down pour?) of cheddar and monterrey jack cheese. Continue this tortilla, chicken, cheese mixture until you run out of chicken or cheese, I like to end with tortillas so it’s easier to slice and serve.




Now for the sauce, in a sauce pan over medium heat we are going to make a roux! Add in your butter first and allow it to almost melt completely. Sprinkle in your flour, and start to whisk it! When it starts to form a paste add in your chicken stock, 1/2 cup at a time until it’s all in. Letting each 1/2 cup whisk in before adding the next.


Remove from the heat, and add in your container of sour cream. It is very important to remove the sauce from the heat prior to adding your sour cream so it doesn’t curdle! Keep on whisking until well combined!

Pour the creamy sauce over your casserole dish. I do a little at a time, and then stab the casserole with a knife to let it work in the layers a little bit. Top with any remaining cheese.

Bake at 400 degrees for 25 minutes, and out will come this gloriousness.




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