Creamy Cheesy Gooey Enchilada Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
• Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

Steps:

• Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
• In a large bowl, mix the three soups and the can of diced chiles.
• Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
• Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
• NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
• Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
• Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!