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Chicken Enchilada Casserole

This quick and easy Chicken Enchilada Casserole combines savory shredded chicken, tangy enchilada sauce, and melted cheese for a comforting, family-approved meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded chicken Use leftover rotisserie chicken or quickly poach chicken breasts.
  • 2 cups enchilada sauce Store-bought or homemade.
  • 1/2 cup sour cream Opt for full-fat for creaminess, or use Greek yogurt for a lighter version.
  • 1 tsp ground cumin Adds depth to the flavor.
  • 1 tsp garlic powder Enhances the chicken's flavor.
  • 1/2 tsp kosher salt Adjust to taste for saltiness.
  • 10 pieces corn tortillas Torn into quarters; authentic and gluten-free.
  • 3 cups shredded cheese Cheddar, Monterey Jack, or both; use your favorite blend.

Method
 

Preparation
  1. Preheat your oven to 375ºF.
  2. In a mixing bowl, combine cooked chicken with 1/2 cup enchilada sauce, sour cream, cumin, garlic powder, and kosher salt. Taste and adjust seasonings.
Assembly
  1. Spread 1/2 cup of enchilada sauce evenly in a greased 9×9 or 9×13 baking dish.
  2. Layer half of the torn tortillas on top.
  3. Add a thin layer of the chicken mixture, followed by a generous sprinkle of cheese.
  4. Repeat the layers until out of ingredients, finishing with a final layer of tortillas, sauce, and cheese.
Baking
  1. Cover the casserole with foil and bake for 20 minutes.
  2. Uncover and bake for another 15 minutes or until bubbly and golden.
Serving
  1. Allow it to sit for 10 minutes before slicing.
  2. Serve topped with fresh cilantro, diced tomatoes, or guacamole.

Notes

Ensure ingredients are at room temperature for better mixing. You can make the casserole a day in advance and bake it straight from the fridge.