Creamy Chicken Enchilada Casserole comes together quickly, freezes beautifully, and makes for a delicious and hearty main dish. Make a double batch so you can repeat the experience next week!
Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the "Cream of" soup, if you're using homemade. Tear or cut the tortillas. Measure out the other things.
Whisk together the soup, sour cream, and milk in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine.
Transfer the mixture to a greased 9x13-inch baking dish or single-serve gratin dishes. Top with the remaining 1 cup of shredded cheese.
Bake 1 hour at 350° until hot and bubbly. Adjust baking time for gratin dishes. Check after 30 minutes.
Notes
Note: To freeze, wrap, label, and freeze the casserole prior to baking. To serve, thaw overnight in the refrigerator and proceed with the baking instructions.