Description
A delightful and easy-to-make cheesy chicken enchilada casserole that brings everyone together for a comforting meal.
Ingredients
Scale
- 2 cups leftover cooked chicken or turkey, shredded
- 1 cup cream cheese, softened
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, avocado
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, 1 cup of your shredded cheese, garlic powder, onion powder, chili powder, salt, and pepper. Mix everything until smooth.
- Stir in the shredded chicken or turkey until you combine it well with the cheese mixture.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Add the chicken mixture on top of the sauce and spread it evenly across the dish.
- Pour the remaining enchilada sauce over the chicken mixture, ensuring it’s well-covered. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25-30 minutes or until bubbly and the cheese is melted.
- Let it cool for a few minutes before serving.
- Top with optional sour cream, cilantro, and avocado if desired.
Notes
For extra flavor, consider adding black beans or corn to the mixture. Ensure not to overbake to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: cheesy chicken enchilada casserole, easy dinner, keto casserole