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Chicken Enchilada Casserole (Quick + Easy Recipe!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 11 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Chicken Enchilada Casserole is a quick and easy layered Mexican-inspired dish that combines shredded chicken, enchilada sauce, creamy sour cream, and melty cheese with tender corn tortillas. Perfect for a comforting weeknight meal, it bakes to bubbly perfection and can be customized with your favorite toppings.

Ingredients

Chicken Mixture

  • 3 cups cooked, shredded chicken
  • 1/2 cup enchilada sauce
  • 1/2 cup sour cream
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp kosher salt

Additional Ingredients

  • 2 cups enchilada sauce
  • 10 corn tortillas, torn into quarters
  • 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Instructions

  1. Preheat the Oven: Set your oven to 375ºF to prepare for baking the casserole evenly and thoroughly.
  2. Prepare Chicken Mixture: In a mixing bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, sour cream, ground cumin, garlic powder, and kosher salt. Taste and adjust seasoning if needed for balanced flavor.
  3. Grease Baking Dish & Spread Sauce: Lightly grease a 9x9 or 9x13-inch baking dish. Spread 1/2 cup of the enchilada sauce on the bottom to prevent sticking and add moisture.
  4. Layer Ingredients: Begin layering by adding torn tortillas first, then a thin layer of enchilada sauce, followed by the chicken mixture and shredded cheese. Repeat the layering process—tortillas, sauce, chicken, and cheese—until all ingredients are used, finishing with a top layer of tortillas, sauce, and cheese.
  5. Bake Covered: Cover the dish with foil and bake for 20 minutes. This allows flavors to meld and moisture to retain.
  6. Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the cheese is melted and golden.
  7. Rest and Serve: Let the casserole rest for 10 minutes before slicing. This helps it set for cleaner slices. Add your favorite toppings such as sour cream, cilantro, or jalapeños before serving.

Notes

  • Use fresh or store-bought enchilada sauce depending on preference.
  • If desired, add chopped onions or jalapeños to the chicken mixture for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Gluten-free corn tortillas keep this recipe naturally gluten-free.

Find it online: https://meallora.com/chicken-enchilada-casserole-quick-easy-recipe-recipe/