Creamy Chicken Enchilada Casserole and Weekly Menu Plan

Happy Monday! I hope you all enjoy your weekend! With the weather beginning to change, our menu begins to change also. Today’s recipe, Creamy Chicken Enchilada Casserole is a combination of two recipes that I recently stumbled upon that looked delicious. The first is Tiffany’s Grilled Chicken and Cream Cheese Enchiladas and the second is Enchilada Casserole from Taste of Home.

We started with chicken that we roasted last week. We most always roast 2 at a time, this is our 3rd meal so far from the chickens, Buffalo Chicken Bites, Chicken Quesadillas and the Creamy Chicken Enchilada Casserole.

We all enjoyed this casserole and there were plenty of leftovers for lunch the next day.

Monday ~ Chicken Lo Mein and Egg Rolls

Tuesday ~  Turkey Sausage Kabobs and Rice

Wednesday ~ Hoisin Chicken Wraps {new recipe, coming soon}

Thursday ~ Chicken n’ Noodles, Cheesy Potatoes

Friday ~ Appetizers – Supreme Pizza DipFresh Mozzarella Bites

Saturday ~ Beer Can Chicken and Grilled Potatoes

Sunday ~ Spaghetti and Meatballs, Garlic Bread and Salad

Dessert for the Week – Apples Cookies with Oatmeal and Caramel

Creamy Chicken Enchilada Casserole Recipe


  • 4 cups cooked chicken, shredded 3-4 breasts or roasted chicken
  • 1 (8 oz) package Cream Cheese
  • 1 (24 oz) Salsa – we used Great Value Corn and Black Bean
  • 2-3 cups shredded Fiesta blend cheese or your favorite blend
  • 6 Tortillas
  • Lettuce, Tomatoes and Sour Cream for garnish, optional


  1. Preheat oven to 375 degrees and lightly spray a 13×9 baking dish with non-stick cooking spray
  2. Shredded chicken
  3. Cut the cream cheese into cubes and place in a microwave safe bowl, cook for 1-2 minutes or until smooth. Stirring often
  4. Add half of the jar of salsa, stir to combine
  5. Add shredded chicken and mix well
  6. Layer 2 tortillas in baking dish, if they over lap, cut one to fit
  7. Add half of the chicken mixture, sprinkle with cheese
  8. Repeat layers
  9. Pour the remainder of the salsa on top and sprinkle with cheese
  10. Bake covered with foil for 25 minutes, remove foil and continue to cook 5-10 longer until cheese is melted and bubbly
  11. Serve with lettuce, tomatoes and sour cream or your favorite toppings

What’s on your menu this week?

Linking to…Menu Plan Monday,

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