Description
This Cheesy Chicken Enchilada Casserole is a delicious and easy-to-make Mexican-inspired dish that is perfect for a comforting family dinner. Layers of tender shredded chicken, creamy sauce, cheese, and tortillas come together for a flavorful and hearty meal.
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups shredded Mexican blend cheese (divided)
- 8 corn tortillas (cut into quarters)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Mix the sauce: In a large bowl, combine enchilada sauce, cream of chicken soup, sour cream, chili powder, and cumin. Add shredded chicken and 1 cup of cheese, mix well.
- Layer the casserole: Spread a thin layer of the chicken mixture in the baking dish. Add a layer of tortilla quarters, then more chicken mixture. Repeat layers, ending with chicken mixture on top.
- Add cheese: Sprinkle the remaining 1 cup of cheese over the top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
- Rest and garnish: Let the casserole rest for 5–10 minutes before serving. Garnish with green onions and cilantro if desired.
Notes
- This casserole is great for using up leftover rotisserie chicken.
- You can customize by adding black beans or corn for extra texture.
- Pair with rice, avocado, or tortilla chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 870mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
