Description
This Chicken Enchilada Casserole is a quick and easy weeknight meal that combines tender shredded chicken with flavorful enchilada sauce, sour cream, and a blend of cheeses layered between torn corn tortillas. Baked to bubbly perfection, this saucy, cheesy casserole is comforting and perfect for feeding a crowd or meal prepping.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce (divided)
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp kosher salt, plus a pinch for seasoning
Casserole Layers
- 10 corn tortillas, torn into quarters
- 3 cups shredded cheese (cheddar, Monterey Jack, or a combination)
Instructions
- Preheat the Oven: Set your oven to 375ºF to prepare it for baking the casserole.
- Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken with 1/2 cup of enchilada sauce, sour cream, ground cumin, garlic powder, and ½ teaspoon kosher salt. Taste and adjust seasoning as desired.
- Prepare the Baking Dish: Lightly grease a 9×9 or 9×13 inch baking dish. Spread 1/2 cup of enchilada sauce evenly over the bottom to prevent sticking and add flavor.
- Layer Casserole: Begin layering by adding torn tortilla pieces to cover the bottom. Then add a thin layer of enchilada sauce, followed by a layer of the chicken mixture, and a generous sprinkle of shredded cheese. Repeat layers (tortillas, sauce, chicken, cheese) until all ingredients are used, finishing with a layer of tortillas topped with sauce and cheese.
- Bake Covered: Cover the dish with foil and bake for 20 minutes to allow flavors to meld and heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Rest and Serve: Let the casserole rest for 10 minutes before slicing to allow it to set. Add your favorite toppings such as sour cream, avocado, or fresh cilantro, and serve warm.
Notes
- This casserole is a quick and easy way to enjoy classic chicken enchilada flavors without rolling individual enchiladas.
- Feel free to swap corn tortillas for flour tortillas if desired.
- You can use store-bought enchilada sauce or homemade for the best flavor.
- Customize toppings with diced onions, jalapeños, or fresh herbs to suit your taste.
- 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
