This enchilada casserole with chicken and alfredo sauce combines two favorites into one delicious comfort food recipe: chicken enchiladas and chicken Alfredo!
When you live in the southwest, you develop a love for fusion cooking. Don’t get me wrong. I don’t serve up plates with tiny portions that are more drizzle than food as you might imagine when you hear the word “fusion”. No, the word fusion at its heart means to fuse two things together, and southwestern food is known for that. After all, one of the biggest claims to fame when it comes to southwest food is Tex-Mex – literally a fusion of Texas and Mexican foods.
I’ve made all of the traditional Tex-Mex foods over the years, but then I decided that I should get creative and try some fusions of my own. What I came up with was this delicious chicken alfredo enchilada casserole. It has all the flavors of two of my family’s favorite dishes rolled up into one delicious meal that’s easy to make and packed full of flavor.
Chicken Alfredo Chicken Casserole
This is absolutely one of my and my family’s favorite recipes. All the delicious flavors of chicken alfredo come together with the southwestern flair of green chilies and Slap Ya Mama seasoning and layers of tortillas to create a dish that is the tastiest mashup you’ll ever create in the kitchen. All that rich, creamy alfredo sauce coating the chicken and that extra kick of heat layered with tortillas is absolutely mouthwatering. It’s a new take on both chicken alfredo and enchiladas, and it is legit. Whenever I make it, everyone devours it. If I take it to a potluck, I never have leftovers.
Why This Recipe Works
At first glance, you might think, “Eh… I don’t know about this.” However, if you stop to think about it, you’ll see why it works so well. The creamy alfredo sauce is cool and rich, combining perfectly with the sweet heat of the chilis and the pop of the Slap Ya Mama seasoning. The tortillas that the dish is layered with take the place of noodles, and they do a great job of it. The alfredo sauce softens up the tortillas just enough to give them a noodle-like texture, so you get all the great flavors of this mashup with a texture that really works, as well.
What to Serve with Chicken Alfredo Enchilada Casserole
This is an entire meal in and of itself, and because of that, I don’t recommend serving it with heavy sides like mashed potatoes. It just becomes too much. I suggest a side salad or some steamed vegetables like broccoli, asparagus, or brussels sprouts.
In addition to being delicious, I love how versatile this recipe is. You can make tweaks to it to change it up to suit your family perfectly. These little changes and additions can help you turn each and every batch of this enchilada casserole into a brand new dish!
Make the recipe just as it is, but try adding some chopped broccoli or sweet peas.
Add More Heat
If you’re looking for more heat, try adding diced jalapenos or red pepper flakes to this dish.
Try shredding your chicken rather than dicing it for a different texture.
Frequently Asked Questions
Before you dive into this recipe, be sure to give this FAQ a look. It answers all the most common questions regarding enchilada casserole, so it’s packed with useful information.
Can you Make Enchiladas Without Frying the Tortillas?
When making traditional enchiladas, frying the tortillas adds a bit of flavor and softens the tortillas for rolling. However, in this recipe, the tortillas are layered flat, so there’s no need to fry them if you don’t want to.
Is it Best to Bake Enchiladas Covered or Uncovered?
It’s important to cover enchiladas when you bake them. It helps keep the heat even and it prevents the enchiladas from drying out. Uncover them when you add the cheese at the end to get it bubbly and golden.
What Side Dishes go with Enchiladas?
My chicken alfredo enchilada casserole is best with a side salad or steamed vegetables. This mashup of Mexican and American food is more alfredo than enchilada so those two sides work best. However, traditional enchiladas are often served with a variety of sides such as:
- Chips and salsa
- Pico de Gallo
- Black beans
- Mexican corn
- Mexican rice
- Side salad
- Taco salad
- Sliced avocado
Chicken Alfredo Enchilada Casserole Ingredients
It only takes a few simple ingredients to make this delicious casserole. You’ll have most of them in your kitchen already, but the ones that you don’t have can be easily found at any grocery store. Here’s what you’ll need.
- Chicken breasts cut into small bite-size pieces
- Olive oil
- Diced green chilies
- Cream cheese
- Onion diced
- Cloves garlic, minced
- Heavy cream
- Slap Ya Mama
- Black pepper
- Parmesan cheese
- Monterey jack cheese, shredded
- Corn tortillas
How to Make Chicken Alfredo Enchilada Casserole
It’s a fairly easy process to make this casserole. There are no advanced techniques here. You’ll just do a little stovetop cooking, assembly, and baking. That’s it!
Step 1 – Prep
Preheat the oven to 375 degrees and spray a 14 x 11 x 2 baking dish or two smaller baking dishes with non-stick cooking spray. Dice the chicken into small, bite size pieces.
Step 2 – Make the Chicken
In a large skillet or frying pan, over medium-high heat, add oil and once oil is hot, add chicken. Sprinkle with Slap Ya Mama seasoning. Cook until chicken is no longer pink, stirring frequently. Remove from heat and set aside.
Step 3 – Make the Alfredo Sauce
In a large skillet over low heat, add butter, cream cheese, and chopped onions. Add in garlic and cook for 2 minutes. Stir. When cream cheese is almost melted, add heavy cream and stir. Next, add garlic, oregano, basil, salt, and pepper. Whisk and cook on low until cream cheese is completely melted. Sprinkle in parmesan cheese and cook until thickened, stirring often – about 15 minutes.
Step 4 – Assemble and Bake
Add 1/2 cup of alfredo sauce to the bottom of the prepared baking dish. Place approximately 8 corn tortillas over sauce, overlapping each other, followed by 1/3 of the chicken, then 1/3 of the cheese, 1/3 sauce, then repeat with corn tortillas, chicken, cheese, sauce. Repeat layering ending with sauce. Cover with aluminum foil, place dish on a baking sheet (in case of overflow), and bake for 40 minutes or until hot and bubbly. Remove foil and bake for 10-15 additional minutes. Carefully remove from oven, let sit for 15 minutes then serve and enjoy.
Try This Easy Chicken Enchilada Casserole Recipe Today
This chicken alfredo enchilada casserole is the best of two delicious worlds, and you’re going to love it. Packed with rich, creamy alfredo sauce, tender chicken, and boasting a southwestern kick, this recipe is full of flavor, not work. It comes together quickly, and it requires no special techniques or knowledge. Even beginners can make and enjoy this recipe. Give it a try, and I know you’ll love it as much as I do
Looking for More Enchilada Recipes?
Cheesy Ground Beef Enchiladas – These enchiladas are made with deliciously seasoned ground beef, two types of cheese, black olives rolled up in flour tortillas and baked in a delicious red enchilada sauce.
Cheesy Chicken Enchiladas – Packed with deliciously seasoned chicken, two types of cheese, black olives, diced green chilies, these are an easy and delicious chicken enchilada recipe that is super cheesy and made with flour tortillas. So delish!
Green Chile Pork Enchiladas – These pork enchiladas made with flour tortillas and are smothered in green chile sauce, loaded with cheese, sour cream, black olives, green onions and cilantro.
And here is an Easy Beef and Bean Enchilada recipe from Deliciously Seasoned you might enjoy as well.
Enchilada Casserole with Chicken and Alfredo Sauce
This delicious enchilada casserole is two delicious recipes in one. Chicken Alfredo enchilada casserole is packed with deliciously seasoned chicken, cheese and more, with a creamy and delicious alfredo sauce, and then baked until hot and bubbly. So good!
- 3 chicken breasts cut into small bite-size pieces
- 1 tablespoon olive oil
- 4 ounce can diced green chilies
- 8 oz cream cheese
- ¾ cups butter, (1½ sticks)
- 1 onion diced
- 3 cloves garlic minced
- 4 cups heavy cream
- 1 teaspoon Slap Ya Mama
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 ¾ cup parmesan cheese
- 4 cups monterey jack cheese shredded
- 26-30 corn tortillas
Preheat oven to 375° and spray a 14 x 11½ x 2¼ baking dish, or two smaller baking dishes, with nonstick cooking spray. Set aside.
For the Chicken
In a large skillet or frying pan, over medium high heat, add oil and once oil is hot, add chicken and diced green chilies. Sprinkle with Slap Ya Mama seasoning.
Cook until chicken is no longer pink, stirring frequently. Remove from heat and set aside.
For the Alfredo Sauce
In a large skillet over low heat, add butter, cream cheese, chopped onions and garlic. Cook until cream cheese is almost melted. minutes. Stir frequently.
When cream cheese is almost melted, add heavy cream and stir.
Next, add oregano, basil, salt, and pepper.
Whisk and cook on low until cream cheese is completely melted.
Sprinkle in parmesan cheese and cook until thickened, stirring often, about 15 minutes.
Layering the Enchiladas
Add ½ cup of alfredo sauce to the bottom of the prepared baking dish.
Place approximately 8 corn tortillas over sauce, overlapping each other, followed by ⅓ of chicken, then ⅓ Monterey jack cheese, then repeat with sauce, corn tortillas, chicken, cheese, sauce. Repeat layering ending with sauce.
Cover with aluminum foil, place dish on a baking sheet (in case of overflow) and bake for 40 minutes or until hot and bubbly.
Remove foil and bake for 10-15 additional minutes.
Carefully remove from oven, let sit for 15 minutes then serve and enjoy.
Calories: 1224kcalCarbohydrates: 46gProtein: 41gFat: 100gSaturated Fat: 59gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 337mgSodium: 1160mgPotassium: 582mgFiber: 6gSugar: 3gVitamin A: 3446IUVitamin C: 4mgCalcium: 860mgIron: 2mg
Here are a couple photos that are perfect to save to your favorite Pinterest boards.
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