Creamy Chicken Enchilada Casserole
Ingredients
- 10 corn tortillas torn into pieces
- 2 10.5 oz. cans cream of chicken soup
- 1/2 to 3/4 lb. longhorn cheese shredded
- 1 4 oz. can chopped green chilies
- 6 chicken breasts cooked and diced
Instructions
- Preheat your oven to 350°F (175°C).
- In a 13x9x2-inch baking dish, create two layers using the torn corn tortillas, diced chicken, chopped green chilies, and shredded longhorn cheese.
- Ensure that the final layer on top consists of cheese.
- In a bowl, combine the cream of chicken soup with one can of water.
- Pour this mixture evenly over the layers in the baking dish.
- Bake in the preheated oven for 30 minutes, or until bubbly in the center.
- If preparing ahead and refrigerating, bake for 45 minutes instead of 30 minutes.
Notes & Wine Advice
Wine Advice:
Pair this rich and creamy casserole with a crisp and acidic Sauvignon Blanc. Its zesty citrus notes will cut through the richness of the cheese and cream, while complementing the flavors of the chicken and green chilies.
Nutrition values
Calories: 540 kcal | Carbohydrates: 30 g | Protein: 43 g | Fat: 26 g | Sugar: 4 g