Creamy Crunchy Chicken Enchilada Casserole
Get ready for a flavor-packed family favorite with this Creamy Crunchy Chicken Enchilada Casserole! This crowd-pleasing dish layers tender shredded chicken, creamy sour cream, zesty green enchilada sauce, and diced green chilies between soft corn tortillas and gooey melted Mexican cheese. The casserole is topped with a layer of crushed tortilla chips for an irresistible crispy finish. Perfect for busy weeknights, it comes together in just 45 minutes and serves six hungry mouths. With a harmonious balance of creamy textures and savory spices like garlic and chili powder, this oven-baked delight captures the heart of classic enchiladas in an easy-to-serve casserole form. Garnish with fresh cilantro for a burst of color and flavor, and enjoy this Mexican-inspired comfort food that’s as simple as it is satisfying. Ideal for dinner parties or meal prepping!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 1 cup Green enchilada sauce
- 1 can (4 oz) Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 medium-sized Yellow corn tortillas
- 2 cups Shredded Mexican cheese blend
- 1 cup Crushed tortilla chips
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray.
In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, green enchilada sauce, diced green chilies, garlic powder, chili powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Spread a thin layer of the chicken mixture (about 1/3 cup) on the bottom of the prepared baking dish to prevent sticking.
Layer 4-5 tortillas over the chicken mixture, tearing them as needed to completely cover the dish.
Spread 1/3 of the remaining chicken mixture evenly over the tortilla layer, then sprinkle 1/3 of the shredded cheese on top.
Repeat the process for two more layers: tortillas, chicken mixture, and shredded cheese, ending with a layer of cheese on top.
Sprinkle the crushed tortilla chips evenly over the cheese layer to create a crunchy topping.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the casserole is bubbly and the cheese is fully melted and golden.
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.3 g | 335% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 8806 mg | 383% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 39.4 g | ||
| Protein | 381.6 g | 763% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 4341 mg | 334% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4048 mg | 86% | |
*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.
