Creamy Chicken Enchilada Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

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)

Directions

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.

Nutrition

• Serving Size: 1 g
• Calories: 350 kcal
• Total Fat: 22 g
• Sodium: 680 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Protein: 24 g