Description
This Chicken Enchilada Casserole is a quick and easy weeknight meal packed with shredded chicken, melty cheese, and a flavorful enchilada sauce layered with tender corn tortillas. Combining classic Mexican-inspired flavors with the convenience of a one-dish bake, this casserole is saucy, cheesy, and perfect for satisfying family dinners or meal prep.
Ingredients
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
- ½ tsp kosher salt
Casserole Layers
- 2 cups enchilada sauce
- 10 corn tortillas, torn into quarters
- 3 cups shredded cheese (cheddar, Monterey Jack, or a combination)
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to get it ready for baking the casserole.
- Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken with 1/2 cup enchilada sauce, sour cream, ground cumin, garlic powder, and kosher salt. Taste the mixture and adjust salt as needed for seasoning.
- Grease and Sauce the Baking Dish: Lightly grease a 9×9 or 9×13 inch baking dish with cooking spray or oil. Spread 1/2 cup of the enchilada sauce evenly on the bottom to prevent sticking and add flavor.
- Layer the Casserole: Begin layering by adding torn corn tortilla pieces over the sauce layer. Spread a thin layer of enchilada sauce over the tortillas, then add a generous layer of the chicken mixture followed by a sprinkle of shredded cheese. Repeat these layers until you use up all the ingredients, finishing with a top layer of tortillas, enchilada sauce, and cheese.
- Cover and Bake: Cover the baking dish with foil to keep moisture in and bake in the preheated oven for 20 minutes.
- Uncover and Continue Baking: Remove the foil and bake uncovered for an additional 15 minutes until the casserole is bubbly and the cheese on top is melted and slightly golden.
- Rest and Serve: Let the casserole rest for 10 minutes once out of the oven to set up for easier slicing. Add your favorite toppings such as sour cream, chopped cilantro, or diced avocado, then serve warm.
Notes
- This casserole is a quick, saucy, and cheesy chicken enchilada dish ideal for busy weeknights.
- Use your favorite blend of shredded cheese like cheddar and Monterey Jack for optimal flavor and meltiness.
- Adjust the spice level by choosing mild, medium, or hot enchilada sauce based on preference.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- 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
