Description
Chicken Enchilada Casserole is my go-to easy dinner when I want all the flavor of classic enchiladas without the rolling and fuss. This cozy baked dish layers tender shredded chicken, soft corn tortillas, and melty cheese in a saucy, bubbly casserole that feels like comfort food but still fits into busy weeknights. Leftovers reheat beautifully for a quick breakfast or hearty healthy snack, so it’s perfect when you’re browsing breakfast ideas, dinner ideas, or just saving an easy recipe for those “what’s for dinner?” food ideas moments.
Ingredients
3 cups shredded cooked chicken
2 cups red enchilada sauce
10 small corn tortillas, cut into halves or strips
2 1/2 cups shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese (optional, for extra meltiness)
1/2 cup sour cream
1/3 cup diced green chiles, drained
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
Sour cream, diced tomato, sliced green onion, and extra cilantro for serving
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded cooked chicken, 1/2 cup of the enchilada sauce, diced green chiles, onion, garlic, cumin, chili powder, smoked paprika, salt, pepper, and cilantro. Stir until the chicken is evenly coated.
3. Warm the corn tortillas in a dry skillet or microwave under a damp paper towel until soft and pliable, then cut into halves or strips.
4. Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.
5. Arrange a layer of tortillas over the sauce, slightly overlapping to cover the bottom.
6. Spoon half of the chicken mixture over the tortillas and spread into an even layer.
7. Dollop and spread the sour cream over the chicken, then sprinkle 1 cup of cheddar cheese and all of the Monterey Jack cheese on top.
8. Add another layer of tortillas over the cheese, then top with the remaining chicken mixture.
9. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining 1 1/2 cups of cheddar cheese.
10. Cover the dish loosely with foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and golden around the edges.
12. Let the casserole rest for 10 minutes to set the layers before slicing.
13. Top with extra sour cream, diced tomato, sliced green onion, and cilantro, then cut into squares and serve warm.
Notes
For the best texture, lightly warm the corn tortillas before layering so they don’t crack or become gummy as they soak up the sauce in the casserole.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 4
- Sodium: 930
- Fat: 27
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 28
- Cholesterol: 110
Keywords: chicken enchilada casserole, easy dinner, weeknight casserole, Mexican chicken, cheesy casserole, family dinner, oven baked enchiladas, comfort food, dinner ideas, easy recipe, food ideas