Description
Creamy chicken enchilada casserole brings Mexican comfort to dinner tables with layers of rich, melted cheese and tender chicken. Spicy, savory flavors combine in this hearty dish you can enjoy with family and friends.
Ingredients
Scale
Protein:
- 3 cups cooked, shredded chicken
Dairy and Cheese:
- 1 cup sour cream
- 1 1/2 cups shredded Mexican blend cheese
- 10.5 ounces (or 296 milliliters) cream of chicken soup
Spices and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Extras:
- 10 ounces (or 283 grams) diced tomatoes with green chilies, drained
- 10 small corn tortillas
- 1/2 cup (or 120 milliliters) chicken broth
- 1/2 cup (or 120 milliliters) additional shredded Mexican blend cheese (for topping)
Instructions
- Prepare the oven environment by heating to 375F (190C) and coating a 9×13 inch baking vessel with non-stick spray.
- Craft a velvety mixture by combining cream of chicken soup, sour cream, drained Rotel, one portion of shredded cheese, and a symphony of seasonings including garlic powder, onion powder, cumin, chili powder, salt, and pepper. Gently fold shredded chicken into the creamy concoction until thoroughly integrated.
- Create architectural layers within the baking dish by positioning half the tortilla fragments as the foundational base. Generously spread a portion of the creamy chicken mixture across the tortilla landscape. Replicate the layering process with remaining tortillas and chicken mixture. For enhanced moisture, cascade chicken broth over the layers before adorning with remaining cheese.
- Shield the casserole with aluminum foil and transmute in the heated oven for 25 minutes. Unveil the foil and continue baking for an additional 10 minutes until the surface transforms into a golden, effervescent landscape.
- Allow the casserole a brief resting period of 5-10 minutes to stabilize its structural integrity. Embellish with preferred garnishes and accompany with rice, beans, or a crisp salad for a complete culinary experience.
Notes
- Use low-sodium cream of chicken soup to control salt content and make the dish healthier for those watching sodium intake.
- Swap regular tortillas with gluten-free corn tortillas to accommodate gluten-sensitive diners without compromising flavor.
- Replace shredded chicken with rotisserie chicken for a quicker preparation and deeper, more complex taste profile.
- Add diced green chiles or jalapeños for extra heat and complexity if you prefer a spicier version of the casserole.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 371 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 110 mg