Description
This quick and easy Chicken Enchilada Casserole is a saucy, cheesy, and flavorful dish perfect for weeknight dinners. Layers of shredded chicken mixed with enchilada sauce and spices, combined with corn tortillas and melted cheese, create a comforting Mexican-inspired casserole that’s simple to prepare and delicious to eat.
Ingredients
Units
Scale
Chicken Mixture
- 3 cups cooked (shredded) chicken
- 1/2 cup enchilada sauce
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp kosher salt
Casserole Layers
- 2 cups enchilada sauce
- 10 corn tortillas (torn into quarters)
- 3 cups shredded cheese (cheddar, Monterey Jack, or a mix)
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it’s ready when assembling the casserole.
- Prepare Chicken Mixture: In a large bowl, combine the shredded chicken with 1/2 cup enchilada sauce, sour cream, ground cumin, garlic powder, and kosher salt. Mix well, then taste and adjust seasoning if needed.
- Layer Sauce: Grease a 9×9 or 9×13 inch baking dish. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the dish to prevent sticking and add moisture.
- Assemble Layers: Place a layer of torn corn tortillas over the sauce, followed by a thin layer of sauce, a portion of the chicken mixture, and a generous sprinkle of shredded cheese. Repeat this layering process—tortillas, sauce, chicken mixture, cheese—until all ingredients are used, finishing with a top layer of tortillas, sauce, and cheese.
- Bake Covered: Cover the assembled casserole tightly with foil to retain moisture. Bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the cheese on top is bubbly and lightly browned.
- Rest Before Serving: Let the casserole rest for 10 minutes after baking to firm up for easier slicing. Add your favorite toppings such as sour cream, guacamole, or fresh cilantro, and serve.
Notes
- This is a fast and easy enchilada casserole ideal for busy weeknights.
- Feel free to use your favorite combination of cheddar and Monterey Jack cheese for best flavor.
- Adjust the amount of enchilada sauce and seasoning to taste for a spicier or milder dish.
- Leftovers can be refrigerated for 3-4 days and reheated well in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 7 g
- Sodium: 1942 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 98 mg
