Chicken Enchilada Casserole
Image by Cooking Con Claudia via YouTube
Make a delicious dinner tonight with Cooking Con Claudia‘s chicken enchilada casserole recipe! Just looking at the photo above makes me hungry. It has layers of tortillas, shredded chicken, cheese, and a green enchilada sauce mixed with sour cream and cream of mushroom soup. Flavors will burst into your mouth with each bite.
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This recipe only requires 9 ingredients–corn tortillas, green enchilada sauce, sour cream, green chiles, cream of mushroom soup, chicken, cheese, salt, and pepper. Using rotisserie chicken makes the process easier and adds roasted flavor to your casserole, making it more delicious. I can have this every day and never get tired of it. Serve it with refried beans, corn salad, rice, beans, or slaw.
Easy Chicken Enchilada Casserole Ingredients
- 12 corn tortillas
- 2 cups of green enchilada sauce
- 1 cup of sour cream
- 4 oz diced green chiles
- 1 can of Campbell’s cream of mushroom soup
- 1 rotisserie chicken (shredded)
- shredded Mexican blend cheese
- salt and pepper to taste
How to Make Chicken Enchilada Casserole
Step 1:
Add a generous amount of oil to a pan over heat. Once the oil is hot, add a corn tortilla and fry for 5 seconds until it blisters. Transfer to a plate. Repeat with the other corn tortillas.
Step 2:
In a large bowl, add 1 can of cream of mushroom, diced green chiles, sour cream, enchilada sauce, salt, and black pepper. Mix until well combined. Make a taste test. Adjust seasonings if needed.
Step 3:
Pour some of the enchilada sauce mixture into the bottom of a baking dish and spread evenly. Add a layer of the fried corn tortillas to cover the sauce. Cut them into small pieces if needed. Add some shredded chicken and shredded cheese. Repeat the layers until you no longer have corn tortillas. The last layer should be shredded cheese.
Step 4:
Place inside the oven and bake at 350F for 20 minutes. Once done baking, allow it to rest for a few minutes before serving. Enjoy!
Chicken Enchilada Casserole
