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    You are in: Home / Recipes / Creamy Chicken and Chile Casserole Recipe
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    Creamy Chicken and Chile Casserole

    Creamy Chicken and Chile Casserole. Photo by megs_

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    MackinacBride's Note:

    Yummy, creamy, fast, and easy! This could easily be doubled or made diet friendly by using low-fat cream cheese and light tortillas. The idea for this came from the back of the green enchilada sauce can, but it had twice as much chicken and enchilada sauce, but the same amount of cream cheese and chilies, also no spices were listed--and was for actual enchiladas--I'm way to lazy to roll up enchiladas 8)

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    8x8 pan

    Units: US | Metric


    1. 1
      Heat oven to 400°F.
    2. 2
      Cook chicken over medium-high heat until cooked through.
    3. 3
      Add seasonings to chicken while cooking.
    4. 4
      Add cream cheese and chilies.
    5. 5
      Cook and stir until blended.
    6. 6
      Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap).
    7. 7
      Sprinkle the tortillas with a small amount of the cheese.
    8. 8
      Pour the chicken mixture over the tortillas.
    9. 9
      Sprinkle small amount of cheese over chicken mixture.
    10. 10
      Arrange remaining tortillas on top.
    11. 11
      Pour enchilada sauce over top and sprinkle with remaining cheese.
    12. 12
      Bake for 20 minutes.

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    Ratings & Reviews:

    • on April 07, 2012


      Out of this world delicious! I used low-fat cheese/cream cheese, but otherwise followed exactly. So creamy and yummy and the perfect amount of spice! My little guy (18 mons) LOVED it and couldn't get enough. :) Thank you so much for sharing -- going in my "Stars" cookbook -- this recipe is a star!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2011


      Made this for Zaar Alphabet Tag game and served it with spanish rice and Leo's Pico De Gallo #115741. I followed the directions only I cut down on the cream cheese as some of the others did and used rotissere chicken (seasoned it some). Very Good! DH's dad really enjoyed the meal. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2008


      Great! My hubby gave it a 9.5!! He doesn't do "hot" and I had dressed it up.. I added some ground mixed red and black pepper, some chipolte pepper, salsa, dried onions, and garlic salt rather then powder..I chopped the tortillas into 2" triangles for ease in fitting them over the space. I used green pork enchilada sauce, and a mixture of mexican white shredded, cheddar and jack cheeses.. Also added a can of sliced olives to the chicken mixture.. Used whipped cream cheese to make it a tad lighter.. Will definately make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Creamy Chicken and Chile Casserole

    Serving Size: 1 (1214 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2309.5
    Calories from Fat 1349
    Total Fat 149.9 g
    Saturated Fat 82.5 g
    Cholesterol 546.3 mg
    Sodium 5843.8 mg
    Total Carbohydrate 122.0 g
    Dietary Fiber 7.7 g
    Sugars 33.6 g
    Protein 121.4 g

    The following items or measurements are not included:

    seasoning salt

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