Description
A warm, cheesy casserole filled with chicken, cream cheese, and enchilada sauce, perfect for family dinners or meal prep.
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 your oven to 350°F (175°C).
- Combine the softened cream cheese, 1 cup of shredded cheese, garlic powder, onion powder, chili powder, salt, and pepper in a mixing bowl. Mix until smooth.
- Stir in the shredded chicken or turkey until well combined.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Add the chicken mixture on top and spread it evenly.
- Pour the remaining enchilada sauce over the chicken mixture and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes or until it’s bubbly and the cheese melts beautifully.
- Let it cool for a few minutes before serving.
- Top with sour cream, cilantro, or avocado if desired.
Notes
For best results, use leftover rotisserie chicken or turkey. Adjust seasonings and cheese according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cheesy casserole, chicken enchilada, keto recipe, family dinner, quick recipe