Delicious Chicken Enchilada Casserole

Ingredients:

• 2 lbs boneless, skinless chicken breasts (cooked and shredded)
• 1 cup unsweetened enchilada sauce
• 1 cup heavy cream
• 2 cups shredded cheese (cheddar, mozzarella, or a mix)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can diced green chilies (4 oz)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Avocado slices (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Cook the chicken: In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until fully cooked (about 6-8 minutes per side). Once cooked, shred the chicken using two forks or a hand mixer.
3. Sauté the onion and garlic: In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
4. Combine the casserole base: In a large mixing bowl, combine the shredded chicken, sautéed onion and garlic, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Stir in the heavy cream and enchilada sauce, mixing until everything is well coated.
5. Layer the casserole: In a baking dish, spread the chicken mixture evenly. Top with shredded cheese.
6. Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish and serve: Remove from the oven and garnish with fresh cilantro and avocado slices, if desired.