Here’s a simple and delicious recipe for Creamy Chicken Enchilada Casserole!
Ingredients:
2 cups cooked, shredded chicken (you can use rotisserie chicken for convenience)
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1 can (10 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
10-12 corn tortillas (cut into quarters or sixths)
1 medium onion, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder (optional for heat)
1/4 teaspoon garlic powder
1/4 teaspoon salt and pepper (to taste)
1/4 cup chopped cilantro (optional, for garnish)
Instructions:
Prepare the oven: Preheat your oven to 350°F (175°C).
Cook the onion: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Combine the casserole sauce: In a large bowl, mix together the cream of chicken soup, sour cream, enchilada sauce, diced green chilies,
