Chicken Enchilada Casserole
A hearty and flavorful casserole combining seasoned chicken, enchilada sauce, tortillas, cheese, and baked to perfection for a satisfying weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken
- 1 can enchilada sauce (15 oz)
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- 0.25 cup diced red onion
- 0.25 cup chopped fresh cilantro
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 1 tbsp olive oil
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine shredded chicken, 1/2 cup enchilada sauce, cumin, chili powder, salt, and pepper. Mix well.
- Cut each tortilla into 4 strips. Lightly fry in hot olive oil until just golden and slightly crisp; set aside.
- Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
- Layer half of the chicken mixture in the dish, followed by half of the tortilla strips, half of the remaining enchilada sauce, and half of both cheeses.
- Repeat layers with remaining ingredients: chicken, tortilla strips, enchilada sauce, and cheeses.
- Cover tightly with aluminum foil and bake for 25 minutes. Remove foil and bake 10 more minutes until bubbly and cheese is melted and lightly browned.
- Let cool for 5–10 minutes before serving. Garnish with diced red onion and cilantro if desired.
Notes
Perfect for meal prep or family dinners—this casserole can be assembled ahead and refrigerated overnight before baking.