Description
This Chicken Enchilada Casserole is a delicious, easy-to-make dish featuring tender chicken, cheesy layers, and a savory enchilada sauce. It’s a perfect comfort food for busy nights!
Ingredients
Scale
For the Casserole:
- 3 cups cooked and shredded chicken (rotisserie chicken works great)
- 8–10 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1 medium onion, finely chopped
- 1 can (10 oz) enchilada sauce (red or green, depending on your preference)
- 1 can (4 oz) diced green chilies (optional, for extra heat)
- 1/2 cup sour cream (optional, for creaminess)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
For Topping (optional):
- Sliced black olives
- Diced tomatoes
- Avocado slices
- Additional sour cream
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.
- Prepare the Chicken Mixture:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the shredded chicken, cumin, garlic powder, chili powder, salt, and pepper to the skillet. Stir well and cook for another 3-5 minutes, allowing the flavors to meld together.
- Add the enchilada sauce and diced green chilies (if using). Stir to combine and let it cook for another 2-3 minutes, then remove from heat. If you want a creamier casserole, you can stir in the sour cream at this point.
- Layer the Casserole:
- Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
- Add a layer of corn tortilla pieces over the chicken mixture, covering the surface.
- Top the tortillas with half of the chicken mixture and half of the shredded cheese.
- Repeat the layers—tortillas, remaining chicken mixture, and the rest of the cheese.
- Bake the Casserole:
- Cover the casserole with aluminum foil and bake for 20-25 minutes, until the casserole is hot and the cheese has melted.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
- Serve:
- Let the casserole cool for a few minutes before serving.
- Garnish with fresh chopped cilantro and any optional toppings like sliced black olives, diced tomatoes, avocado slices, or extra sour cream.
- Enjoy:
- Serve the casserole with a side of rice, a simple salad, or tortilla chips for a complete meal!
Notes
- Chicken Options: You can use rotisserie chicken, leftover chicken, or cook and shred fresh chicken breasts or thighs.
- Tortilla Options: While corn tortillas are traditional, you can use flour tortillas for a different texture.
- Spice Level: Adjust the spice level by adding more or less chili powder and green chilies, or use a milder enchilada sauce if you prefer less heat.
- Make-Ahead: This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60 mg