Chicken Enchilada Casserole
This chicken enchilada casserole has all the flavors of my favorite enchilada recipe without all of the work involved in rolling up individual enchiladas! It's such a family favorite in our house.
Servings 6 servings
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 3/4 cup enchilada sauce divided
- 1/2 cup frozen corn kernels
- 4 ounces canned green chiles
- 1 cup grated monterey jack cheese divided
- 1 cup grated cheddar cheese divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups cooked shredded chicken
- 4 8-inch flour tortillas
Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray.
Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.
Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.
Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.
Bake for 20 minutes. Cool 5 minutes before cutting and serving.
Calories: 445kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 940mg | Potassium: 274mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 8mg | Calcium: 370mg | Iron: 2.4mg