Chicken Enchilada Casserole

By Susan52

Ingredients

• 8 ounces cream cheese softened
• 1/4 cup sour cream
• 3/4 cup enchilada sauce divided
• 1/2 cup frozen corn kernels
• 4 ounces canned green chiles
• 1 cup grated monterey jack cheese divided
• 1 cup grated cheddar cheese divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups cooked shredded chicken
• 4 8-inch flour tortillas

Details

Servings 6
Preparation time 10mins
Adapted from bunsinmyoven.com

Preparation

Step 1

Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray.

Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chilies, 1/2 cup of Monterey Jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.

Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.

Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.

Bake for 20 minutes. Cool 5 minutes before cutting and serving.