Creamy Chicken and Chile Casserole

"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)"
photo by megs_ photo by megs_
photo by megs_
photo by megs_ photo by megs_
photo by foxysnana photo by foxysnana
photo by foxysnana photo by foxysnana
photo by foxysnana photo by foxysnana
Ready In:
1 8x8 pan




  • Heat oven to 400°F.
  • Cook chicken over medium-high heat until cooked through.
  • Add seasonings to chicken while cooking.
  • Add cream cheese and chilies.
  • Cook and stir until blended.
  • 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).
  • Sprinkle the tortillas with a small amount of the cheese.
  • Pour the chicken mixture over the tortillas.
  • Sprinkle small amount of cheese over chicken mixture.
  • Arrange remaining tortillas on top.
  • Pour enchilada sauce over top and sprinkle with remaining cheese.
  • Bake for 20 minutes.

Questions & Replies

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  1. megs_
    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!
  2. mama smurf
    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.
  3. nora3972
    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.
  4. JeriBinNC
    My family loved this. For me, it was a little too cheesy, and I think next time I'd use sour cream for part of the cream cheese. I loved how easy it was, and it was nice to have that enchilada flavor without taking the time to roll them up! We had this with Recipe #37638 and some black beans, and it was a nice quick and easy dinner.
  5. adopt a greyhound
    This is a very delicious recipe and very quick to put together. We had this tonight for dinner, I only used 1/3 of 8 oz. pkg low fat cream cheese, used one borrito size tortilla, about 6 oz. of Monterey Jack cheese. Baked it for about 25 min.


I live in KCMO, originally from Michigan. I'm an administrative assistant in the Internal Medicine department of a urban hospital. I married my high school sweetheart on Mackinac Island in August '02. Some of my favorite things to do...baking, snow skiing, camping, hiking, reading, and playing cards with my parents on Sunday afternoons. Someday, after we retire or win the lottery, I hope to live on Mackinac Island or in the UP of Michigan, possibly even open a B&B.
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