Cheesy Chicken Enchilada Casserole ignites flavor delights!
A creamy, melty, bold, and irresistibly cheesy casserole that combines shredded chicken, tortillas, and a blend of cheeses for a delightful meal.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 3 cups cooked shredded chicken
- 200g shredded cheddar
- 120g mozzarella or Monterey Jack
- 1 medium onion, diced
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- Salt to taste
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) cream of chicken or mushroom soup
- 120g yogurt or sour cream
- 8 small tortillas
- Chopped green onions
Instructions
- Heat olive oil and sauté onion until soft. Add cumin, paprika, garlic powder, salt, pepper, chicken, and tomatoes. Cook 3–4 min.
- Mix soup + yogurt into a creamy sauce. Add half to the chicken mixture.
- Preheat oven to 375°F (190°C). Layer tortillas → chicken → sauce → cheese. Repeat until done, finishing with cheese.
- Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until bubbly.
- Cool 5–10 minutes. Garnish with green onions.
Notes
- Use rotisserie chicken for quick prep.
- Don’t skip the rest time—it sets the layers.
- Add extra cheese on top for a golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sodium: 780mg
- Fat: 24g
- Carbohydrates: 22g
- Protein: 32g