Cheesy Chicken Enchilada Casserole
A comforting and flavorful casserole featuring layers of shredded chicken, enchilada sauce, tortillas, and melted cheese, baked to perfection in a 9x13 pan.
- Prep Time: 20 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups cooked shredded chicken
- ½ can (10 oz) red enchilada sauce
- ½ can (4 oz) diced green chilies
- ½ 1/2 cup sour cream
- ½ tsp chili powder
- ½ 1/2 tsp cumin
- ½ Salt and pepper to taste
- 3 corn tortillas
- 1 cups shredded Mexican blend cheese
- ½ Chopped fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a bowl, mix the shredded chicken, green chilies, sour cream, chili powder, cumin, salt, and pepper.
- Pour a small amount of enchilada sauce into the bottom of the baking dish, spreading it evenly.
- Layer 2 tortillas on the sauce, followed by half of the chicken mixture and 1/3 of the cheese.
- Repeat with another layer of tortillas, the remaining chicken mixture, and another 1/3 of the cheese.
- Top with the final 2 tortillas, remaining enchilada sauce, and the rest of the cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
- Let it cool slightly, garnish with chopped cilantro, and serve hot.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 32g |
| carbohydrates | 24g |
| fat | 28g |
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