Chicken Enchilada Casserole Recipe
This Chicken Enchilada Casserole is a flavorful, easy-to-make Mexican-inspired dish featuring layers of shredded chicken mixed with enchilada sauce and green chiles, layered between corn tortillas and topped with melted cheddar cheese. Perfect for a comforting weeknight dinner, this baked casserole delivers a delicious combination of savory, cheesy, and mildly spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Mixture
- 4 cups shredded chicken (or pulled rotisserie chicken)
- 10 ounces red enchilada sauce (1 can), plus 1 tablespoon reserved
- 4 ounces chopped green chiles (1 can)
Other Ingredients
- 1.5 cups shredded cheddar cheese
- 8 corn tortillas (or 12 street taco sized corn tortillas)
Instructions
- Preheat Oven: Preheat your oven to 425˚F to ensure it’s hot and ready to evenly bake the casserole.
- Prepare Chicken Mixture: In a large bowl, combine the shredded chicken, enchilada sauce (reserve 1 tablespoon for later), and chopped green chiles. Mix thoroughly to ensure the flavors are well distributed.
- Layer the Base: Pour the reserved 1 tablespoon of enchilada sauce into an 8×8-inch casserole dish and spread it evenly across the bottom. This creates a flavorful base and prevents sticking.
- First Tortilla Layer: Place half of the corn tortillas in the bottom of the casserole dish. Cut tortillas if needed to fit the dish neatly.
- First Filling Layer: Spread half of the chicken mixture evenly over the tortillas, then sprinkle half of the shredded cheddar cheese on top.
- Repeat Layers: Add the remaining tortillas as a second layer, followed by the rest of the chicken mixture, and finish with the remaining cheese.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the edges are bubbling and the cheese is melted and golden.
- Garnish and Serve: Once baked, garnish the casserole with chopped green onions, fresh cilantro, or pico de gallo according to your preference, then serve warm.
Notes
- You can use leftover cooked chicken or rotisserie chicken to make this recipe quick and easy.
- If you prefer a spicier casserole, opt for enchilada sauce with added heat or add diced jalapeños.
- Corn tortillas can be lightly toasted in a dry skillet before layering for extra texture and to prevent sogginess.
- Feel free to substitute cheddar cheese with Mexican blend cheese for more authentic flavor.
- This casserole keeps well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Keywords: chicken enchilada casserole, Mexican casserole, baked enchiladas, easy chicken dinner, cheesy enchiladas
Find it online: https://familyfavplates.com/chicken-enchilada-casserole-recipe/
