Description
A cheesy, easy-to-make chicken enchilada casserole perfect for weeknights. This layered dish combines tortillas, tender chicken, enchilada sauce, and melty cheese into a comforting meal.
Ingredients
3 cups shredded cooked chicken
10 small corn tortillas (6-inch)
1 can (15 ounces) red enchilada sauce
2 cups shredded Mexican blend cheese
1 cup sour cream
1 small can (4 ounces) diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
1 tablespoon chopped cilantro (optional)
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, mix chicken, sour cream, chilies, garlic powder, onion powder, and 1 cup cheese.
3. Layer 5 tortillas on the bottom of dish, spread half of the chicken mixture, and pour 1/3 of the enchilada sauce over it.
4. Repeat with remaining tortillas, chicken, and sauce, then top with the last tortillas, remaining sauce, and cheese.
5. Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes. Let rest 10 minutes before serving.
Notes
Use rotisserie chicken to save time.
Warm tortillas slightly to prevent tearing.
Top with chopped avocado, green onions, or tomatoes for added freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Keywords: easy chicken enchilada casserole, chicken enchilada bake, enchilada casserole