Chicken Enchilada Casserole Recipe
This Chicken Enchilada Casserole recipe is a simple, crowd-pleasing dish perfect for a busy weeknight. With layers of shredded chicken, tortillas, and enchilada sauce, it's cheesy, flavorful, and incredibly easy to make. A great alternative to traditional enchiladas, this casserole cuts down on time without sacrificing flavor. Perfect for family dinners or meal prep, and easily adaptable to different tastes by adding veggies, beans, or more spice. Enjoy this Mexican-inspired comfort food that's sure to become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 3 cups shredded cooked chicken
- 2 cups enchilada sauce
- 12 small corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix shredded chicken, diced onion, green chiles, cumin, salt, and pepper.
- Spread a small amount of enchilada sauce at the bottom of a baking dish.
- Layer 4 tortillas over the sauce, followed by a third of the chicken mixture and cheese.
- Repeat the layers twice, finishing with a layer of cheese on top.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- Feel free to add beans or veggies like bell peppers for more variety.
- This dish can be made ahead of time and refrigerated for up to 24 hours before baking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 460 kcal
- Sugar: 4g
- Sodium: 800mg
Find it online: https://katyrecipes.com/chicken-enchilada-casserole-recipe/