Chicken Stuffing Bake Recipe
This Pioneer Woman Mexican Chicken Casserole recipe is a delicious and hearty dish loaded with shredded chicken, tortillas, spicy enchilada sauce, and melted cheese. It's a perfect one-pan dinner that's easy to make and full of rich Mexican flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
- 3 cups shredded cooked chicken
- 8 oz sour cream
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp cumin
- 1 tsp garlic powder
- 2 cups shredded cheddar cheese
- 10 corn tortillas, cut into quarters
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine shredded chicken, sour cream, enchilada sauce, diced tomatoes, corn, cumin, and garlic powder.
- In a 9x13-inch baking dish, layer tortillas, chicken mixture, and cheese. Repeat layers.
- Bake for 25-30 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
- Use rotisserie chicken for a quicker option.
- Feel free to add black beans or jalapeños for extra spice.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
Find it online: https://emiliarecipes.com/chicken-stuffing-bake-recipe-2/