4.9 from 33 votes
Creamy Chicken Enchilada Casserole
This easy chicken enchilada casserole is made with a delicious avocado cream sauce that will have you making it again and again!
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
12
servings
Calories:
463 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
Rice
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/2 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Sauce
- 1 cup salsa verde
- 2 medium avocado pitted
- 1/2 cup sour cream
- 1 medium jalapeño (optional)
- 1/2 teaspoon cumin ground
Casserole
- 4 cups chicken shredded, cooked
- 28-32 (6-inch) corn tortillas
- 4 cups mozzarella cheese shredded
Instructions
Rice
- Make the rice by combining 1 cup long grain white rice, 2 cups chicken broth, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes, until all liquid is absorbed. Fluff the rice and set aside.
Cup of Yum
Sauce
- Make the sauce by blending 1 cup salsa verde, the pitted 2 medium avocados, 1/2 cup sour cream, 1 medium jalapeno (if using), and 1/2 teaspoon ground cumin in a blender until smooth.
Casserole
- In a small mixing bowl, toss the 4 cups shredded cooked chicken with a few spoonfuls of the sauce, just enough to lightly coat the chicken.
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread a thin layer of sauce on the bottom of the dish.
- Cover the bottom of the dish with tortillas, cutting them in half as needed to fit. Spread a portion of the avocado cream sauce over the tortillas. Sprinkle with a light layer of mozzarella cheese.
- Spoon half of the cooked rice over the base, followed by half of the shredded chicken. Sprinkle with more cheese. Top with another layer of tortillas and spread sauce on top. Sprinkle with cheese.
- Repeat with the remaining rice and chicken. Top with a final layer of tortillas, smother with the remaining sauce, and sprinkle with the remaining cheese.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly.
Notes
- This recipe is mild. If you want to create a spicy version, add a whole jalapeno into the sauce.
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
45g
(15%)
Protein
26g
(52%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Cholesterol
71mg
(24%)
Sodium
682mg
(28%)
Potassium
493mg
(10%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
539IU
(11%)
Vitamin C
6mg
(7%)
Calcium
265mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 463
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 71mg | 24% |
| Sodium | 682mg | 28% |
| Potassium | 493mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.