Creamy Chicken Enchilada Casserole

Ingredients:

• For the Filling:
• 3 cups cooked chicken, shredded (rotisserie chicken works well)
• • 2 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (4 oz) diced green chilies
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
• For Assembly:
  • 10-12 corn tortillas
  • 2 can (10 oz) red or green enchilada sauce
  • 1 cup shredded cheese (cheddar or a Mexican blend)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Filling:
   • In a large bowl, mix together the shredded chicken, sour cream, cream of chicken soup, diced green chilies, 1 cup of shredded cheese, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Mix until well combined.
3. Layer the Casserole:
   • Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish.
   • Place a layer of corn tortillas over the sauce, tearing them as needed to cover the bottom completely.
   • Spread a third of the chicken mixture over the tortillas.
   • Repeat the layers (enchilada sauce, tortillas, chicken mixture) two more times, ending with a layer of tortillas and sauce on top.
4. Top with Cheese:
   • Sprinkle the remaining 2 cup of shredded cheese evenly over the top of the casserole.

1. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 19 minutes.
   • Remove the foil and bake for an additional 11-16 minutes, or until the cheese is bubbly and golden brown.
2. Serve:
   • Let the casserole cool for a few minutes before serving. This will help it set and make it easier to cut into pieces.
   • Garnish with fresh chopped cilantro, diced tomatoes, sliced avocado, or a dollop of sour cream if desired.

Tips:

• Make Ahead: This casserole can be assembled up to 24 hours in advance and stored in the refrigerator. Just bake it when you’re ready to eat.
• Freezing: You can also freeze the assembled (but unbaked) casserole. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
• Variations: Add some black beans, corn, or bell peppers to the filling for extra flavor and nutrition.

Enjoy your Creamy Chicken Enchilada Casserole