Print

Chicken Enchilada Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Enchilada Casserole is a hearty and flavorful dish that layers shredded chicken, enchilada sauce, tortillas, and plenty of cheese. It’s perfect for a quick weeknight dinner or a crowd-pleasing meal that’s easy to assemble and bake.

Ingredients

Scale
  • For the Casserole:
    • 3 cups cooked, shredded chicken (rotisserie chicken works well)
    • 2 cups enchilada sauce (store-bought or homemade)
    • 1 can (4 oz) diced green chiles
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 8 small corn tortillas (or flour tortillas, if preferred)
    • 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack mix)
  • For Garnish:
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup sliced green onions
    • Sour cream or guacamole (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coating of oil.
  2. Prepare the Chicken Mixture:
    • In a large bowl, combine the shredded chicken, 1 cup of enchilada sauce, diced green chiles, cumin, and chili powder. Mix until evenly coated.
  3. Layer the Casserole:
    • Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.
    • Arrange 4 tortillas to cover the bottom of the dish, overlapping slightly.
    • Spread half of the chicken mixture over the tortillas, followed by a layer of 1 cup shredded cheese.
    • Repeat the layers with the remaining tortillas, chicken mixture, and cheese. Finish with a layer of tortillas on top and pour the remaining enchilada sauce evenly over the dish. Sprinkle the final layer of cheese on top.
  4. Bake:
    • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  5. Garnish and Serve:
    • Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro, green onions, and a dollop of sour cream or guacamole, if desired.

Notes

  • For a spicier version, use a hot enchilada sauce or add diced jalapeños to the chicken mixture.
  • Substitute shredded beef or pork for the chicken if preferred.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://ukfinda.com/chicken-enchilada-casserole/