CHICKEN ENCHILADA CASSEROLE
When comfort food calls, this casserole answers in creamy, cheesy layers. Chicken Enchilada Casserole isn’t just a dish — it’s a hug in tortilla form. Whether you’re feeding a crowd or just craving something cozy, this retro-inspired recipe brings the flavor and the feels. Roll up your sleeves (and your tortillas), because dinner’s about to get deliciously nostalgic.
Chicken Enchilada Casserole
Ingredients:
- 1 can cream of chicken soup
- 2 cups of sour cream
- 2 cups cooked chicken, diced
- ½ of a 4 oz can diced green chilies
- 1/2 cup of onion, diced
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon pepper
- 10 oz. Monterey Jack cheese, grated
- 10 flour tortillas
Instructions: Mix 1 ½ cups of sour cream with soup. Spread ½ mixture in bottom of 9×13 pan; set aside. Heat thoroughly, ½ cup of sour cream, onion, spices and chicken. Heat tortillas until warm. Place 1-2 tablespoons chicken mixture on each tortilla. Roll and place seam side down in pan. Pour remaining sour cream mixture on top. Cover with cheese. Bake at 450 degrees until bubbly.
