Description
A delicious and easy cheesy chicken tortilla casserole made with shredded chicken, creamy sauce, and plenty of cheese.
Ingredients
Scale
- 3 cups Shredded Chicken (Rotisserie chicken works well and reduces prep time.)
- 2 cups Creamy Sauce (You can use any cream-based sauce like a white sauce or sour cream mixture.)
- 2 cups Cheddar Cheese (Feel free to use Monterey Jack or pepper jack for a spicier kick.)
- 12 pieces Corn Tortillas (Use gluten-free corn tortillas to make the recipe gluten-free.)
- 1 cup Onion (Sauté for added sweetness if preferred.)
- 1 tablespoon Garlic Powder (Adjust to taste for more heat or flavor intensity.)
- 1 teaspoon Cumin (Adjust to taste for more heat or flavor intensity.)
- 1 tablespoon Chili Powder (Adjust to taste for more heat or flavor intensity.)
Instructions
- Preheat your oven to 350°F (175°C) and gather your ingredients and baking dish.
- In a skillet over medium heat, sauté diced onions for about 5 minutes until soft and translucent.
- Mix in shredded chicken and creamy sauce, stirring for 3-5 minutes until heated through and combined.
- In a greased baking dish, layer corn tortillas, a portion of the chicken mixture, and cheddar cheese. Repeat layers, ending with cheese on top.
- Cover the casserole with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Let the casserole cool for 5-10 minutes before slicing and serving.
Notes
- Consider adding more spices to adjust the heat level to your preference.
- For a lighter version, reduce the cheese or use low-fat creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg