Creamy Chicken Enchilada Casserole
Indulge in the ultimate comfort food with this Creamy Chicken Enchilada Casserole, a crowd-pleasing dish that layers bold Tex-Mex flavors into an easy-to-make, bubbling masterpiece. Tender shredded chicken is nestled between soft flour tortillas, all smothered in a rich, creamy sauce made from sour cream, green enchilada sauce, and a hint of spicy diced green chilies. Seasoned with aromatic spices like cumin, chili powder, and garlic, this casserole is topped with a generous layer of melted Mexican cheese blend for a golden, gooey finish. Perfect for busy weeknights or festive gatherings, this one-pan recipe comes together in under an hour and serves six. Garnish with fresh cilantro for a pop of color and extra flavor, and serve it warm for a deliciously satisfying meal your family will love!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 large Flour tortillas
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 1 cup Green enchilada sauce
- 2 cups Shredded Mexican cheese blend
- 1 can (4 oz) Diced green chilies
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a medium mixing bowl, combine the cream of chicken soup, sour cream, green enchilada sauce, and diced green chilies. Mix until smooth.
Stir in the garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper to the sauce mixture. Set aside.
Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
Place two tortillas over the sauce, tearing them as needed to cover the bottom of the dish evenly.
Layer one-third of the shredded chicken over the tortillas, followed by one-third of the sauce mixture, and one-third of the shredded Mexican cheese blend.
Repeat the layers two more times: tortillas, chicken, sauce, and cheese, making sure to finish with a layer of cheese on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden brown.
Remove from the oven and let the casserole sit for 5-10 minutes to set before slicing.
Optionally, garnish with freshly chopped cilantro before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 7562 mg | 329% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 37.4 g | ||
| Protein | 271.3 g | 543% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1239 mg | 95% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3236 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
