Creamy Chicken Enchilada Casserole

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 40 minutes

Składniki

2 cups cooked chicken breast (shredded)

1 can diced green chilies

2 cups shredded mozzarella cheese

1 can sweet corn (drained)

1 cup sour cream

1 teaspoon cumin

1 can cream of chicken soup

2 cloves garlic (minced)

Fresh cilantro (for garnish)

6 corn tortillas (cut into strips)

Wskazówki

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine shredded chicken, green chilies, sour cream, cream of chicken soup, cumin, garlic, and 1 cup of mozzarella cheese.

Mix until well combined.

Layer the bottom of a greased 9x13 inch baking dish with tortilla strips.

Spread half of the chicken mixture over the tortillas, followed by a sprinkle of corn and some mozzarella cheese.

Repeat the layers with the remaining tortilla strips, chicken mixture, corn, and cheese.

Bake for 20-25 minutes, until bubbly and golden on top.

Garnish with freshly chopped cilantro and serve hot.

Wartości Odżywcze

• Wielkość Porcji: 1 g
• Kalorie: 350 kcal
• Tłuszcz Całkowity: 22 g
• Sód: 680 mg
• Węglowodany Całkowite: 18 g
• Błonnik Pokarmowy: 2 g
• Białko: 24 g