Chicken Enchilada Casserole

Chicken Enchilada Casserole

A comforting, quick, and easy layered casserole filled with tender chicken, zesty enchilada sauce, and gooey cheese, perfect for family gatherings or busy weeknights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups cooked shredded chicken Use rotisserie chicken for convenience or leftover grilled chicken for added flavor.
2 cups enchilada sauce Opt for homemade or a quality brand. Consider green enchilada sauce for a twist.
1/2 cup sour cream For a creamy texture, use full-fat.
1 teaspoon ground cumin Adds earthy warmth essential to Mexican cuisine.
1 teaspoon garlic powder Fresh garlic is lovely too, but for speed, stick with powder.
1/2 teaspoon kosher salt Always taste as you go for perfect balance.
10 pieces corn tortillas (torn in quarters) Corn gives a great flavor; use flour tortillas if preferred for a softer texture.
3 cups shredded cheese Cheddar, Monterey Jack, or a mix will enhance your casserole.

Method

Preparation

Preheat your oven to 375ºF.
In a bowl, mix together shredded chicken, enchilada sauce, sour cream, cumin, garlic powder, and a pinch of salt. Adjust seasoning to taste.
Spread 1/2 cup of the enchilada sauce in a greased 9x9 or 9x13 baking dish.
Layer torn tortillas, a thin layer of sauce, the chicken mixture, and a sprinkle of cheese.
Repeat layering: tortillas, sauce, chicken mixture, and cheese until the dish is full.
Finish with a top layer of tortillas, more sauce, and cheese.
Cover with foil and bake for 20 minutes.
Uncover and bake for another 15 minutes until bubbly and golden.
Let rest for 10 minutes before slicing. Top with fresh cilantro, diced tomatoes, or sour cream before serving.

Notes

This casserole keeps well in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Prepare it a day in advance for convenience.