Enchilada Casserole with Chicken and Alfredo Sauce

Step 1

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.

Step 2

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.

Step 3

Cook until chicken is no longer pink, stirring frequently. Remove from heat and set aside.

Step 4

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.

Step 5

When cream cheese is almost melted, add heavy cream and stir.

Step 6

Next, add oregano, basil, salt, and pepper.

Step 7

Whisk and cook on low until cream cheese is completely melted.

Step 8

Sprinkle in parmesan cheese and cook until thickened, stirring often, about 15 minutes.

Step 9

Add ½ cup of alfredo sauce to the bottom of the prepared baking dish.

Step 10

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.

Step 11

Cover with aluminum foil, place dish on a baking sheet (in case of overflow) and bake for 40 minutes or until hot and bubbly.

Step 12

Remove foil and bake for 10-15 additional minutes.

Step 13

Carefully remove from oven, let sit for 15 minutes then serve and enjoy.