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Chicken Enchilada Casserole Recipe

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4.1 from 7 reviews

This Chicken Enchilada Casserole is a quick and easy recipe perfect for a comforting weeknight meal. Layers of shredded chicken mixed with enchilada sauce, sour cream, and seasonings are combined with torn corn tortillas and melted cheese, then baked to bubbly perfection. The dish is flavorful, cheesy, and can be customized with your favorite toppings for a delicious Mexican-inspired dinner.

Ingredients

Main Ingredients

  • 3 cups cooked shredded chicken
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1/2 cup sour cream
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt (plus more to taste)
  • 10 corn tortillas, torn into quarters
  • 3 cups shredded cheese (cheddar, Monterey Jack, or a combination)

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF to ensure it reaches the perfect temperature for baking the casserole evenly.
  2. Mix Chicken Filling: In a large bowl, combine the shredded cooked chicken with 1/2 cup of the enchilada sauce, sour cream, ground cumin, garlic powder, and kosher salt. Taste and adjust seasoning as needed to balance the flavors.
  3. Prepare Baking Dish: Lightly grease a 9x9 or 9x13-inch baking dish. Spread 1/2 cup of enchilada sauce evenly over the bottom to prevent sticking and add flavor.
  4. Layer the Casserole: Start layering with a portion of the torn tortillas, followed by a thin layer of enchilada sauce, then a layer of the chicken mixture, and a sprinkle of cheese. Repeat the layering process until all ingredients are used, finishing with a top layer of tortillas, sauce, and a generous amount of cheese.
  5. Bake Covered: Cover the dish with aluminum foil to keep the moisture in and bake for 20 minutes, allowing the flavors to meld and the casserole to heat through.
  6. Bake Uncovered: Remove the foil and bake uncovered for an additional 15 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
  7. Rest and Serve: Let the casserole rest for 10 minutes after baking. This helps it set for easier slicing. Add your favorite toppings such as cilantro, sour cream, diced onions, or avocado before serving.

Notes

  • You can use store-bought enchilada sauce or make your own for a fresher taste.
  • Feel free to customize with additional layers like black beans, corn, or jalapeños for added texture and flavor.
  • Use gluten-free corn tortillas to keep this dish gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://dishcooks.com/chicken-enchilada-casserole-recipe/