Lane Porter’s Creamy Chicken Enchilada Casserole
📜 Collection: General Archive | ✍️ Attribution: Lane Porter | 📂 Category: Entrees A simple, layered enchilada casserole from Lane Porter featuring tender chicken, tortillas, and a creamy, savory sauce baked with cheese.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | None | 6-8 servings |
🔪 Key Equipment
- 9x13 baking dish
- Saucepan
- Knife and cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg. | Chicken Breast | cooked and chopped |
| 1 pkg. | Tortillas | divided |
| 1 can | Rotel | undrained |
| 1 can | Cream of Chicken Soup | undiluted |
| 1 can | Cream of Mushroom Soup | undiluted |
| 1 (8 oz) carton | Sour Cream | room temperature |
| 1/2 teaspoon | Cumin | ground |
| As needed | Longhorn Cheddar Cheese | grated |
| As needed | Monterey Jack Cheese | grated |
Instructions
Step 1: Prepare the Sauce and Chicken
- Preheat your oven to 325°F. Cook and chop or shred the 1 pkg. chicken breast into little bits.
- In a saucepan, mix the 1 can cream of chicken soup, 1 can cream of mushroom soup, and 1 can rotel. Simmer until hot and bubbling.
Step 2: Mix the Creamy Elements
- Remove the sauce from heat and let it cool slightly, then stir in the 1/2 teaspoon cumin and 1 (8 oz) carton sour cream until smooth.
Step 3: Assemble the Casserole
- Grease a 9x13 baking dish. Place a layer of 1 pkg. tortillas in the bottom of the dish.
- Add a layer of half of the chopped 1 pkg. chicken breast, pour about 1/3 of the sauce mixture over it, and sprinkle with grated as needed longhorn cheddar cheese and as needed monterey jack cheese.
- Repeat with another layer of 1 pkg. tortillas, the remaining 1 pkg. chicken breast, and another 1/3 of the sauce mixture.
- Top with a final layer of 1 pkg. tortillas, the rest of the sauce, and a generous layer of remaining as needed longhorn cheddar cheese and as needed monterey jack cheese.
Step 4: Bake
- Bake at 325°F for 30-40 minutes, or until bubbly, hot, and the cheese is melted and golden brown.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking, adding an extra 10 minutes to the bake time if cold from the fridge.
Original Recipe Scan
