Go Back

Chicken Enchilada Casserole

A quick and easy comfort food that combines savory chicken, creamy enchilada sauce, and melty cheese for a delightful casserole perfect for weeknight dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 3 cups cooked shredded chicken Rotisserie chicken works great here to save time.
Sauce and Dairy
  • 2 cups enchilada sauce Go for your favorite brand, or make a homemade version for a special touch!
  • 1/2 cup sour cream Adds creaminess to the dish. For a lighter option, try Greek yogurt.
Seasoning
  • 1 tsp ground cumin Offers a warm, earthy flavor.
  • 1 tsp garlic powder For that comforting garlic essence.
  • 1/2 tsp kosher salt Helps balance the flavors.
Base
  • 10 pieces corn tortillas Corn tortillas lend an authentic flavor, but flour tortillas can work too if that's your preference.
Cheese
  • 3 cups shredded cheese Use a mix of cheddar and Monterey Jack for the perfect melty flavor. Look for high-quality cheeses!

Method
 

Preparation
  1. Preheat your oven to 375ºF.
  2. In a bowl, mix the cooked chicken with 1/2 cup of enchilada sauce, the sour cream, ground cumin, garlic powder, and a pinch of salt. Adjust seasoning to your taste.
  3. In a greased 9x9 or a 9x13 baking dish, spread 1/2 cup of enchilada sauce on the bottom.
Assembly
  1. Layer torn tortillas, followed by a thin layer of chicken mixture and a sprinkle of cheese. Repeat until you finish with a final layer of tortillas, sauce, and cheese on top.
Baking
  1. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
  2. Allow the casserole to rest for about 10 minutes before slicing. Add any toppings you love, like diced avocados, cilantro, or more sour cream.

Notes

This casserole can be prepped ahead and stored in the fridge or freezer. Store in an airtight container for 3-4 days.