Creamy Chicken Enchilada Casserole

Meriem

Discover how to make this irresistibly delicious creamy chicken enchilada casserole. Packed with flavor, easy to prepare, and perfect for weeknight dinners!

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Prep Time 15

Cook Time 25

Total Time 40

Servings 6

Calories 350 kcal

Ingredients

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 9x13 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.