Simple Chicken Enchilada Casserole
Joanne Hall
almost 2 years ago
This easy-to-make chicken enchilada casserole is perfect for a quick weeknight dinner or a potluck party. It's loaded with tender chicken, gooey cheese, and spicy enchilada sauce, all layered in a large foil pan for easy cleanup.
Cooking Time
45 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
350
Protein
22g
Fat
18g
Sat Fat
9g
Carbs
25g
Chole
80mg
Fiber
3g
Sugar
3g
Sodium
800mg
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine shredded chicken, enchilada sauce, green chilies, sour cream, cilantro, cumin, garlic powder, and salt.
- Spread a thin layer of the chicken mixture in the bottom of a large foil pan.
- Arrange 6 tortillas over the chicken mixture, overlapping slightly to cover the bottom of the pan.
- Spread half of the remaining chicken mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese over the chicken mixture.
- Repeat with another layer of tortillas, chicken mixture, and cheese.
- Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
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