Chicken Enchilada Casserole Recipe
This Chicken Enchilada Casserole is a comforting, flavor-packed dish that brings the vibrant essence of Mexican and Tex-Mex cuisine to your table. Layers of tender shredded chicken, gooey melted cheese, and zesty enchilada sauce come together in just over an hour, making it perfect for busy weeknights or cozy gatherings.
Ingredients
- 5 Boneless Skinless Chicken Breasts cooked and shredded
- 2 10.5 ounce cans Cream of Chicken soup
- 1 cup milk
- ½ cup sour cream
- 2 4.5 ounce cans mild diced green chiles drained
- ¼ teaspoon garlic salt
- ¼ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon chili powder
- 1 16 ounce bag shredded Mexican Blend cheese divided
- 1 onion diced (optional)
- 10 flour tortillas divided
Instructions
- Preheat oven to 350 degrees F.
- Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
- In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
- Pour a thin layer of sauce from above to cover the bottom of pan.
- Then add the shredded chicken to the remaining soup/sauce mixture.
- Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
- Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
- Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
- Cover with foil and bake for 45-55 minutes.
Nutrition
Calories: 384kcalCarbohydrates: 25gProtein: 28gFat: 19gSaturated Fat: 9gCholesterol: 77mgSodium: 1281mgPotassium: 423mgFiber: 1gSugar: 4gVitamin A: 566IUVitamin C: 10mgCalcium: 617mgIron: 2mg
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