A creamy and cheesy enchilada casserole with tender chicken, sour cream, and flavorful spices.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
2 cups cooked chicken, shredded
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 (4 oz) can diced green chiles
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
8 corn tortillas, cut into quarters
2 cups shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix together shredded chicken, cream of chicken soup, sour cream, green chiles, cumin, garlic powder, and onion powder until well combined.
Layer half of the tortilla pieces in the bottom of the baking dish. Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of cheddar cheese.
Repeat layers with remaining tortillas, chicken mixture, and cheese.
Bake for 25-30 minutes, or until bubbly and cheese is melted.
Garnish with fresh cilantro if desired before serving.