Description
A delicious and creamy chicken enchilada casserole that is easy to prepare and packed with flavor.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 tsp garlic powder
- 1 tsp cumin
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine chicken, cream of chicken soup, sour cream, and half of the cheese.
- In a separate bowl, mix enchilada sauce, onions, bell peppers, garlic powder, and cumin.
- Layer 4 tortillas at the bottom of a greased baking dish.
- Spread half of the chicken mixture over the tortillas.
- Pour half of the enchilada sauce mixture over the chicken.
- Repeat layers with remaining tortillas, chicken mixture, and sauce.
- Top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- You can substitute rotisserie chicken for convenience.
- Add jalapeños for extra heat.
- Serve with fresh cilantro on top.
- Can be prepared ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken enchilada casserole, creamy enchiladas, Mexican casserole