Description
A delicious and comforting casserole combining tender shredded chicken, fresh veggies, and creamy sour cream, layered with tortillas and topped with melted cheese.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 medium zucchini, diced
- 1/2 onion, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- Salt & pepper, to taste
- 1 cup sour cream
- 1 can (10 oz) enchilada sauce
- 2 cups shredded Monterey Jack or mozzarella cheese
- 8 small flour or corn tortillas
- Fresh cilantro, for garnish
- Extra sour cream, for topping
Instructions
- In a skillet, heat the olive oil and cook the onion and zucchini until soft. Season with salt, pepper, and cumin. Add the shredded chicken and stir to combine.
- In a bowl, mix the sour cream with half of the enchilada sauce.
- In a greased baking dish, spread a bit of sauce on the bottom. Layer tortillas, the chicken-veggie filling, the sour cream sauce, and cheese. Repeat the layers until all ingredients are used, finishing with the remaining sauce and cheese on top.
- Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Garnish with fresh cilantro and a dollop of extra sour cream before serving.
Notes
For added flavor, consider incorporating black beans or corn into the chicken mixture. For a spicier kick, use spicy enchilada sauce or add jalapeños.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
Keywords: enchiladas, casserole, chicken, sour cream, Mexican food