Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can (4 oz) diced green chilies
- 8 corn tortillas, cut into strips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, half of the cheddar cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper.
- In a greased baking dish, layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture over the tortilla strips.
- Repeat the layers with the remaining tortillas and chicken mixture.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Consider adding black beans or corn for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg