An easy, creamy, Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.
To elevate this casserole, consider lightly toasting your flour tortillas on a dry skillet before layering for a better texture and to prevent sogginess. For deeper flavor, season the chopped chicken breast with a pinch of cumin and chili powder before mixing. While convenience is key here, a homemade salsa or roasted green chiles would significantly enhance the overall taste. Ensure even distribution of the chicken and salsa mixtures to prevent dry spots. Garnish with fresh cilantro, sliced avocado, or a drizzle of crema for a more professional finish. Be mindful not to overbake, as the condensed soup can dry out quickly; the final uncovered bake is just to melt and lightly brown the top cheese.