Description
This Chicken Enchilada Casserole is a quick and easy weeknight dinner perfect for any occasion. Layers of shredded chicken mixed with savory enchilada sauce, creamy sour cream, and spices are combined with torn corn tortillas and a generous amount of melted cheddar and Monterey Jack cheese. Baked until bubbly and cheesy, this casserole offers a comforting and delicious twist on classic enchiladas without the fuss of rolling. It’s perfect for family dinners or meal prepping ahead.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked shredded chicken
- 1/2 cup enchilada sauce (from the total 2 cups)
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp kosher salt (plus pinch as needed)
Other
- 2 cups enchilada sauce (total, including the 1/2 cup used in chicken mix)
- 10 corn tortillas, torn into quarters
- 3 cups shredded cheese (cheddar, Monterey Jack, or a mix)
Instructions
- Preheat Oven: Preheat your oven to 375ºF to prepare for baking the casserole.
- Prepare Chicken Mixture: In a large bowl, mix the cooked shredded chicken with 1/2 cup of enchilada sauce, sour cream, ground cumin, garlic powder, and 1/2 teaspoon kosher salt. Taste and adjust seasoning if needed by adding a pinch more salt.
- Layer Casserole: Lightly grease a 9×9 or 9×13-inch baking dish. Spread 1/2 cup of enchilada sauce evenly on the bottom. Begin layering torn corn tortillas over the sauce, followed by a thin layer of enchilada sauce, then add a layer of the chicken mixture and sprinkle with shredded cheese. Repeat these layers until all ingredients are used, finishing with a top layer of tortillas, enchilada sauce, and cheese.
- Bake Covered: Cover the casserole dish with foil to prevent the top from burning. Bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly browned.
- Rest and Serve: Let the casserole rest for about 10 minutes before slicing. This allows it to set and makes serving easier. Add your favorite toppings like sour cream, cilantro, or avocado before serving.
Notes
- This is a fast and easy enchilada casserole that’s perfect for quick weeknight meals.
- Use your favorite enchilada sauce—store-bought or homemade.
- Mix cheddar and Monterey Jack cheese for the best flavor and melting texture.
- You can add diced green chilies or jalapeños for added heat if desired.
- Leftovers can be refrigerated for up to 3 days and 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
