7 October, 2020
Easy Chicken Enchilada Casserole
This is a quick and easy recipe that takes roughly 30 minutes from start to dinner. You can make low sodium and make other adjustments as needed.
Ingredients:
8 oz Cream Cheese
2 cups shredded cheese – I prefer cheddar and colby jack, but there are nice blends like Mexican that works fine
1/4 cup sour cream
1 8 oz can enchilada sauce
1 8 oz can cream of mushroom soup
1 4 oz can green chilies
1 tsp cumin
1 tsp chili powder
2 cup shredded chicken – I suggest a store bought rotisserie chicken and shred afterwards
Package of flour or corn tortillas depending on your preference (I like flour for this recipe)
In a bowl mix Cream cheese, 3/4th of the shredded cheese, sour cream, enchilada sauce, cream of mushroom soup, green chilies, cumin, and chili powder. Mix well and taste to make sure it’s your preferred taste.
This recipe is written for ease and speed. You can use real green chilies, home made enchilada sauce, and other thickened soup base.
In a greased baking pan, add tortillas to the bottom, depending on size of pan you might have one or two tortillas per layer. Add roughly 1/4 of the mix bowl and 1/4 of the chicken. Continue layering the food with tortilla, bowl mix, and chicken. Top layer should be covered with the remaining 1/ 4 of the cheese.
Note: some recipes call for 1/3 of the chicken on the layers and no chicken on the top of the pan. I like having it there as some of the chicken gets crispy when on top adding some texture.
Cook pan uncovered for 20 minutes in oven at 350 degrees. Let stand a few minutes before serving.
I like having corn as a side for this. Some recipes add corn in the casserole but that’s not my preference.