Chicken Enchilada Casserole
A comforting and delicious casserole featuring shredded chicken, creamy cheese, and zesty green chilies wrapped in soft tortillas.
Equipment
- baking dish
- mixing bowl
- measuring cups
- Measuring spoons
- oven
Ingredients
- 3 cups Cooked chicken, shredded Use rotisserie chicken for convenience.
- 8 ounces Cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1 cup Sour cream Adds creaminess to the filling.
- 1.5 cups Shredded cheese (Monterey Jack and Cheddar mix) For a cheesy topping.
- 8 large Flour tortillas Holds the filling together.
- 1 cup Chicken broth To keep the casserole moist.
- 1 can (4 ounces) Diced green chilies Adds a zesty flavor.
- 1 cup Additional shredded cheese for topping For extra cheesiness on top.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1.5 cups of shredded cheese, chicken broth, and diced green chilies. Mix until well combined.
- Take a flour tortilla and spoon a generous amount of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with all tortillas.
- Pour any remaining chicken mixture over the rolled tortillas and sprinkle the additional shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Customize your casserole with optional ingredients like jalapeños, black beans, or bell peppers for added flavor and texture.