Creamy Chicken Enchilada Casserole


  • 12 flour tortillas
  • 4 cups, plus ½ cup grated Monterey Jack Cheese
  • 4 cups roasted chicken, shredded
  • 2 cups softened cream cheese
  • 2-12 oz jars Amalia’s Cocina Green Enchilada Sauce

In large bowl mix well, cheese, chicken, cream cheese and sauce. Spray a 9x13 oven proof pan with non stick cooking spray. Place 4 tortillas on bottom and spread mixture evenly over. Stack the next 4 tortillas and repeat until mixture is gone. Sprinkle remaining cheese on top. Bake at 350 degrees for 15 minutes or until bubbly.

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