Description
Discover how to make this irresistibly delicious creamy chicken enchilada casserole. Packed with flavor, easy to prepare, and perfect for weeknight dinners!
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 can diced green chilies
- 2 cups shredded mozzarella cheese
- 1 can sweet corn, drained
- 1 cup sour cream
- 1 teaspoon cumin
- 1 can cream of chicken soup
- 2 cloves garlic, minced
- Fresh cilantro, for garnish
- 6 corn tortillas, cut into strips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, green chilies, sour cream, cream of chicken soup, cumin, garlic, and 1 cup of mozzarella cheese.
- Mix until well combined.
- Layer the bottom of a greased 9×13 inch baking dish with tortilla strips.
- Spread half of the chicken mixture over the tortillas, followed by a sprinkle of corn and some mozzarella cheese.
- Repeat the layers with the remaining tortilla strips, chicken mixture, corn, and cheese.
- Bake for 20-25 minutes, until bubbly and golden on top.
- Garnish with freshly chopped cilantro and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1
- Calories: 350
- Sodium: 680 mg
- Fat: 22 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 24 g