Creamy Chicken Enchilada Casserole Recipe
A delicious and cheesy casserole combining tender chicken, flavorful spices, and melty cheese, perfect for a comforting meal.
Ingredients
Protein
- 3 cups cooked, shredded chicken
- 1.5 cups shredded Mexican blend cheese
- 10 small corn tortillas corn tortillas
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
- 1 cup sour cream
- 0.5 cup chicken broth
- 1 can (10 ounces / 283 grams) diced tomatoes with green chilies, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Mix shredded chicken, cream of chicken soup, sour cream, diced tomatoes, spices, and half the cheese.
- Layer tortillas in the dish, spread chicken mixture over, then top with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden.
- Let rest for 5-10 minutes, then garnish with cilantro and green onions before serving.
Notes
For a lighter version, substitute sour cream with Greek yogurt. Add extra jalapenos for more heat.