A delightful twist on the classic green chile chicken enchiladas, this casserole is creamy, cheesy, and packed with flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a large saucepan, combine the cream of chicken soup, sour cream, diced green chilies, and garlic powder. Heat over medium heat, stirring until smooth and heated through.
Stir constantly to prevent the sauce from sticking to the pan.
Spread a thin layer of the sauce on the bottom of a casserole dish.
This prevents the tortillas from sticking to the dish.
Layer the casserole dish with corn tortillas, followed by shredded chicken, sauce, and shredded cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Press each layer gently to compact the casserole for even baking.
Bake the casserole in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for an additional 2 minutes after baking.
Let the casserole cool for 10 minutes before serving.
Cooling allows the layers to set, making it easier to serve.
Continua nella nostra app per un'esperienza migliore
