Description
Chicken enchilada casserole brings comfort and zest to dinner tables with layers of creamy sour cream sauce and tender chicken nestled between tortillas. Hearty Mexican-inspired flavors create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 cups (480 ml) cooked shredded chicken (rotisserie works great!)
- 2 cups (226 g) shredded Mexican blend cheese (or Monterey Jack)
- 1 (10 oz/280 g) can cream of chicken soup
- 1 cup (240 ml) sour cream
- 8 small corn tortillas, cut into quarters
- 1 (4 oz/113 g) can diced green chilies
- ½ cup (120 ml) chicken broth (to thin out sauce, if needed)
- ½ cup (20 g) chopped fresh cilantro (for garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preparation: Warm the oven to 350F (175C) and lightly coat a 9×13-inch baking vessel with cooking spray.
- Sauce Creation: Blend sour cream, cream of chicken soup, garlic powder, onion powder, cumin, salt, black pepper, and diced green chilies into a smooth, creamy mixture.
- Layering Technique: Spread a delicate layer of sauce across the baking dish bottom, then artfully construct alternating strata of tortilla fragments, tender shredded chicken, rich sauce, and melting cheese. Ensure the final layer showcases a generous blanket of cheese for optimal golden-brown coverage.
- Baking Process: Shield the casserole with aluminum foil and roast for 25 minutes. Uncover and continue baking for an additional 10 minutes until the cheese transforms into a bubbling, golden landscape.
- Finishing Touch: Allow the casserole to rest for 5 minutes, then generously scatter fresh cilantro across the surface. Serve piping hot alongside complementary sides like fluffy rice, hearty beans, or a crisp garden salad.
Notes
- Use rotisserie chicken for faster prep or leftover grilled chicken for added smoky flavor. Shred meat finely for better texture and even distribution throughout the casserole.
- Adjust sauce thickness by adding milk or reducing cream of chicken soup if it seems too thick. Ensure creamy sauce coats ingredients evenly without becoming watery.
- Experiment with different cheese blends like pepper jack or Mexican-style cheese for extra kick. Add diced jalapeños or green onions for more depth and complexity.
- Make gluten-free by using corn tortillas and checking soup ingredients. Substitute low-fat sour cream and reduced-sodium soup for healthier version. Consider using Greek yogurt as a protein-rich alternative to sour cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg