Description
A rich and creamy chicken enchilada casserole that’s easy to prepare and full of flavor.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheese
- 1 can diced green chilies (4 oz)
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, cream of chicken soup, sour cream, cheese, green chilies, garlic powder, onion powder, salt, and pepper.
- In a baking dish, spread a layer of enchilada sauce on the bottom.
- Layer 4 corn tortillas over the sauce.
- Spread half of the chicken mixture over the tortillas.
- Add another layer of tortillas and the remaining chicken mixture.
- Top with remaining tortillas and pour the rest of the enchilada sauce over it.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with additional cheese, and bake for another 10-15 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- This casserole can be made ahead of time and refrigerated before baking.
- Feel free to add beans or vegetables for extra nutrition.
- Garnish with fresh cilantro or diced tomatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken enchilada casserole, creamy enchiladas, easy chicken casserole