Chicken Enchilada Casserole is a flavorful, layered dish that captures all the goodness of traditional enchiladas without the fuss of rolling tortillas. This family-friendly recipe is easy to make, customizable, and perfect for feeding a crowd.
Ingredients
Serves: 6-8
3 cups shredded cooked chicken (rotisserie chicken works great)
1 can (10 oz) enchilada sauce (red or green, depending on preference)
1 can (10 oz) cream of chicken soup
1 can (4 oz) diced green chiles (optional for heat)
1 cup sour cream
2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 package (10-12) corn tortillas (cut into quarters)
1/2 cup diced onion (optional)
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
Chopped fresh cilantro, diced avocado, or sliced jalapeños (optional, for garnish)
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Prepare the Chicken Filling
In a large mixing bowl, combine shredded chicken, enchilada sauce, cream of chicken soup, green chiles, sour cream, diced onion (if using), chili powder, cumin, salt, and pepper.
Stir until well mixed.
Layer the Casserole
Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
Place a layer of tortilla quarters over the chicken mixture.
Add another layer of the chicken mixture, spreading it evenly.
Sprinkle a generous layer of shredded cheese on top.
Repeat the layers (tortillas, chicken mixture, cheese) until all ingredients are used, finishing with a layer of cheese on top.
Bake
Cover the casserole with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cool and Garnish
Allow the casserole to cool for 5-10 minutes before serving.
Garnish with fresh cilantro, diced avocado, or sliced jalapeños, if desired.
Serving Suggestions
Serve the Chicken Enchilada Casserole with a side of Mexican rice, refried beans, or a simple green salad.
Pair it with chips and guacamole or a dollop of fresh salsa for added flair.
Customizations
Make It Spicier
Add diced jalapeños or use spicy enchilada sauce for an extra kick.
Switch Up the Protein
Substitute chicken with ground beef, turkey, or black beans for variety.
Add Vegetables
Mix in sautéed bell peppers, corn, or black beans for added texture and nutrition.
Why You’ll Love This Recipe
Quick and Easy: Perfect for busy weeknights.
Make-Ahead Friendly: Assemble it in advance and bake when ready.
Crowd-Pleaser: A comforting dish that everyone will enjoy.
This Chicken Enchilada Casserole is packed with bold flavors and creamy layers, making it an irresistible addition to your dinner rotation. Enjoy!
Chicken Enchilada Casserole Recipe
Ingredients
- 3 cups shredded cooked chicken rotisserie chicken works great
- 1 can 10 oz enchilada sauce (red or green, depending on preference)
- 1 can 10 oz cream of chicken soup
- 1 can 4 oz diced green chiles (optional for heat)
- 1 cup sour cream
- 2 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend
- 1 package 10-12 corn tortillas (cut into quarters)
- 1/2 cup diced onion optional
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Chopped fresh cilantro diced avocado, or sliced jalapeños (optional, for garnish)
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish.
- Prepare the Chicken Filling
- In a large mixing bowl, combine shredded chicken, enchilada sauce, cream of chicken soup, green chiles, sour cream, diced onion (if using), chili powder, cumin, salt, and pepper.
- Stir until well mixed.
- Layer the Casserole
- Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
- Place a layer of tortilla quarters over the chicken mixture.
- Add another layer of the chicken mixture, spreading it evenly.
- Sprinkle a generous layer of shredded cheese on top.
- Repeat the layers (tortillas, chicken mixture, cheese) until all ingredients are used, finishing with a layer of cheese on top.
- Bake
- Cover the casserole with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Cool and Garnish
- Allow the casserole to cool for 5-10 minutes before serving.
- Garnish with fresh cilantro, diced avocado, or sliced jalapeños, if desired.