This Cheesy Chicken Enchilada Casserole fills a 9×13 baking dish, perfect for feeding a crowd or freezing half for later. It is loaded with Pepper Jack and Cheddar cheese with a semi-spicy chicken filling. Top this chicken enchilada casserole with black olives, salsa, and guacamole and you have one easy, delicious meal! YUM!
Total Time
55min
4.5
4 Ratings
Author: A Fork's Tale
Servings:
12
Ingredients
•
3
Chicken Breasts
, cooked, shredded
•
2
cups
Pepper Jack Cheese
, shredded
•
2
cups
Sharp Cheddar Cheese
, shredded
•
2
cups
Sour Cream
•
1
can
(10.5 oz)
Cream of Chicken Soup
•
1
tsp
Cumin Seeds
•
1
can
(8 oz)
Green Chili Peppers
, chopped
•
to taste
Salt
•
to taste
Ground Black Pepper
•
18
Small Corn Tortillas
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Mix Pepper Jack Cheese (2 cups), Sour Cream (2 cups), Cream of Chicken Soup (1 can), Cumin Seeds (1 tsp), Green Chili Peppers (1 can), Salt (to taste) and Ground Black Pepper (to taste) together. Set aside 1 1/2 cup of mixture.
3.
Combine Chicken Breasts (3) and remaining sauce mixture.
4.
Spray a 9 x 13-inch baking dish with cooking spray.
5.
Layer the bottom of a dish with Small Corn Tortillas (6).
6.
Add half of the chicken mixture over the tortillas.
7.
Layer Small Corn Tortillas (6) over the chicken mixture.
8.
Add the remaining chicken mixture over the tortillas.
9.
Add the last layer of Small Corn Tortillas (6).
10.
Spread the remaining sauce mixture over the tortillas.
11.
Completely cover with Sharp Cheddar Cheese (2 cups).
12.
Bake for 40 to 45 minutes until the cheese is completely melted.
13.
Serve with favorite toppings such as salsa, guacamole, olives, onions, and tomatoes.
Nutrition Per Serving
CALORIES
428
FAT
21.8 g
PROTEIN
22.4 g
CARBS
31.0 g
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