Chicken Enchilada Casserole Corn Tortillas Cream Of Chicken Soup
Introduction
Are you in search of a Mexican-inspired recipe that is simple and easy to make? Look no further than the Chicken Enchilada Casserole with Corn Tortillas and Cream of Chicken Soup. This dish is a crowd-pleaser with its smooth and creamy texture, tangy flavor, and crispy tortilla exterior. Whether you're in the mood for a quick weeknight meal or want to prepare a dish for your next family gathering, this recipe is sure to impress.Ingredients
- 2 cups of shredded cooked chicken
- 1 can of cream of chicken soup
- 1 cup of sour cream
- 1 can of diced green chilies
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 10 corn tortillas
- 2 cups of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- Optional garnishes: sliced avocado, chopped tomatoes, chopped onions, and sliced jalapenos
Instructions
- Preheat your oven to 350° F.
- In a mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced green chilies, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well until all the ingredients are well incorporated.
- Place a layer of corn tortillas on the bottom of a 9 x 13 inch baking dish. You can cut the tortillas into smaller pieces if they don't fit perfectly.
- Add a layer of the chicken mixture on top of the tortillas, followed by a layer of shredded cheese.
- Repeat the process until you've used all the tortillas and the chicken mixture. The final layer should be cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly. If you want a crispy top, place the casserole under the broiler for the last 1-2 minutes of cooking.
- Garnish with fresh cilantro and any additional toppings you desire.
- Serve hot and enjoy!
Tips and Variations
- If you don't have cooked chicken on hand, you can use a rotisserie chicken or cook your own chicken breasts in the oven or on the stove.
- The cream of chicken soup can be substituted with cream of mushroom soup or even enchilada sauce for a spicier flavor.
- If you don't like cilantro, you can use parsley or omit the herb altogether.
- If you're in a hurry, you can skip the layering process and mix all the ingredients together in a bowl before baking. This will give you a more casserole-like consistency.
- You can make this dish ahead of time and store it in the fridge for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap or aluminum foil.