Creamy Chicken Enchilada Casserole
Published: Friday, August 14, 2026
15 oz. jar Alfredo sauce
16 oz. jar salsa verde
12 (6") flour or corn tortillas, cut in half
5 c. shredded cooked chicken
8 oz. Monterey Jack cheese, shredded
Chopped fresh cilantro and chopped tomatoes for garnish, optional
Preheat the oven to 350°. Grease a 9x13 baking dish with cooking spray. Combine Alfredo sauce and salsa verde in a bowl. Arrange 8 tortilla halves in the prepared baking dish, to mostly cover the bottom of the dish. Spread 1/3 of cooked chicken evenly over the tortillas. Pour 1/3 of Alfredo mixture on top of cooked chicken, then sprinkle with 2/3 cup of Monterey Jack cheese. Repeat the layers 2 more times, ending with the remaining cheese on top.
Bake until heated through and the cheese is melted, about 25 minutes. Let stand 5 minutes before serving. Garnish with fresh cilantro and tomatoes, if desired. —12 servings.
Return to Top of Page