Description
A delicious chicken enchilada casserole made with creamy chicken soup, tortillas, and cheese.
Ingredients
Scale
- 10 ounces cream of chicken soup
- ¼ cup sour cream
- ½ cup heavy cream
- 4 ounces diced green chiles
- 10 ounces Rotel tomatoes
- 10 ounces green enchilada sauce
- 15 ounces canned black beans
- 3 cups shredded Mexican blend cheese (divided)
- 12 small corn tortillas
- 2 pounds shredded cooked chicken
- cherry tomatoes
- fresh cilantro
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish or spray with nonstick spray.
- In a large bowl, stir together the soup, sour cream, heavy cream, green chiles, Rotel, enchilada sauce, and black beans. Stir until smooth.
- Carefully stir in 2 cups cheese until fully combined. Set aside.
- Spoon 1 cup of the sauce mixture into the bottom of the baking dish. Spread out onto a thin layer.
- Top with 6 of the corn tortillas, making a layer.
- Top the tortillas with half of the shredded chicken.
- Top chicken with half of the remaining sauce mixture, approximately 2 cups.
- Top with the remaining 6 tortillas, then the rest of the chicken, then the rest of the sauce.
- Top with the remaining 1 cup shredded cheese.
- Bake, uncovered, for 35-40 minutes or until fully bubbly and hot.
- Top with tomatoes, cilantro, and anything else you like.
Notes
- Can be served with additional toppings like sour cream or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg