Chicken Enchilada Casserole – Layers of Creamy, Cheesy, Comforting Goodness!
This easy casserole packs all the bold flavors of classic enchiladas without the rolling and fuss. Tender chicken, zesty enchilada sauce, gooey cheese, and soft tortillas come together in a baked dish that’s perfect for family dinners or meal prep.
The first time I had this was at a potluck—someone’s grandma brought it, and it disappeared in minutes. Since then, it’s become a go-to recipe in our home, especially when we have leftover rotisserie chicken. It’s warm, satisfying, and reheats like a dream.
Ingredients:
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 1 cup sour cream
- 1 tsp cumin
- 1 tsp garlic powder
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 cups shredded Mexican cheese blend
- 8 corn tortillas (cut into quarters)
- 1 small onion, chopped (optional)
- Fresh cilantro and sliced jalapeños for topping (optional)
Instructions:
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken, sour cream, diced tomatoes, cumin, garlic powder, and 1/2 cup enchilada sauce.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Add a layer of tortilla pieces, then half of the chicken mixture, and sprinkle cheese.
- Repeat with more tortillas, remaining chicken mixture, and cheese.
- Pour remaining enchilada sauce on top and finish with a final layer of cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 more minutes until bubbly and golden.
- Let sit 10 minutes before slicing. Garnish with cilantro and jalapeños if desired.
Nutrition Facts (Per Serving – Serves 6)
| Calories | 430 kcal |
| Fat | 24 g |
| Carbohydrates | 22 g |
| Protein | 30 g |
| Sodium | 780 mg |
| Sugar | 3 g |
Printable Recipe Summary
| Chicken Enchilada Casserole | |
|---|---|
| Ingredients | Chicken, enchilada sauce, sour cream, spices, tortillas, cheese |
| Instructions | Layer tortillas, chicken mix, cheese, bake until golden and bubbly |
FAQs
Q: Can I use flour tortillas instead?
Yes, but they may get softer—corn gives better texture for layering.
Q: Can this be frozen?
Definitely! Assemble and freeze before baking. Thaw overnight and bake as directed.
Q: Is green enchilada sauce okay to use?
Of course! It will change the flavor slightly, but it’s equally delicious.
Q: What can I serve with this?
Try it with a side of Mexican rice, beans, or a fresh salad for a complete meal.
