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Amazing Chicken Enchilada Casserole Bake in 25 minutes

Chicken Enchilada Casserole Bake
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This Chicken Enchilada Casserole Bake brings together deep, comforting flavors with a fresh, easy preparation. It’s a satisfying dish that honors tradition while being simple enough for your busy weeknight. Let Spoon’s comforting base meet Sprout’s bright touch for a memorable meal.

Ingredients

Scale
  • 1 pound cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup water
  • 8 corn tortillas, cut into strips or small pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Optional: Fresh cilantro, chopped, for topping

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×9 inch baking dish.
  2. In a medium bowl, combine the enchilada sauce, cream of chicken soup, sour cream, 1/2 cup of the cheddar cheese, water, chili powder, cumin, and garlic powder. Stir this mixture well.
  3. Fold the shredded chicken and the tortilla pieces gently into the sauce mixture until everything is coated. This is Spoon’s comforting base coming together.
  4. Pour the entire mixture into your prepared baking dish, spreading it evenly.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  7. Let the casserole rest for 5 minutes before serving. Sprout suggests topping it with fresh cilantro for a bright finish.

Notes

  • You can use rotisserie chicken to save time.
  • If you prefer a little heat, add a dash of your favorite hot sauce to the sauce mixture.
  • This dish freezes well before baking. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://spoonsprout.com/chicken-enchilada-casserole-bake-easy/