Chicken Enchilada Casserole
This hearty Chicken Enchilada Casserole combines layers of tender chicken, flavorful enchilada sauce, and melted cheese between soft tortillas – creating a dish that's not only delicious but also incredibly versatile for family gatherings, potlucks, or meal prep solutions.
Equipment
- 9x13-inch Baking Dish
- Skillet
- Aluminum Foil
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken rotisserie chicken works wonderfully
- 2 cups red enchilada sauce homemade or store-bought
- 8-10 corn tortillas 6-inch
- 3 cups shredded Mexican cheese blend
- 1 can diced green chilies 4 oz
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- salt and pepper to taste
Optional Toppings
- sliced avocado
- sour cream
- chopped cilantro
- diced tomatoes
- sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add the shredded chicken, green chilies, cumin, oregano, and chili powder to the skillet. Stir well to combine and season with salt and pepper to taste. Cook for 2-3 minutes until everything is well incorporated and heated through. Remove from heat.
- Spread ½ cup of enchilada sauce on the bottom of your prepared baking dish. Arrange 3-4 tortillas to cover the bottom, overlapping slightly if needed.
- Spoon half of the chicken mixture over the tortillas, followed by ½ cup of enchilada sauce and 1 cup of shredded cheese.
- Repeat with another layer of tortillas, the remaining chicken mixture, another ½ cup of enchilada sauce, and 1 cup of cheese.
- Finish with a final layer of tortillas, the remaining enchilada sauce, and the last cup of cheese.
- Cover with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and beginning to brown at the edges.
- Let stand for 5-10 minutes before serving – this resting period allows the layers to set, making for cleaner slices.
Notes
For a healthier version, try these alternatives:
- Lower Carb Option: Replace corn tortillas with thinly sliced zucchini strips
- Higher Protein Version: Add an extra cup of shredded chicken and reduce cheese by ½ cup
- Reduced Sodium Adaptation: Make your own enchilada sauce to control salt content
- Dairy-Free Alternative: Use dairy-free cheese alternatives and skip the sour cream topping
- Added Vegetable Boost: Incorporate 1 cup of sautéed bell peppers and spinach into the chicken mixture This casserole can be assembled up to 24 hours before baking and refrigerated covered. It also freezes well for up to 3 months.
- Lower Carb Option: Replace corn tortillas with thinly sliced zucchini strips
- Higher Protein Version: Add an extra cup of shredded chicken and reduce cheese by ½ cup
- Reduced Sodium Adaptation: Make your own enchilada sauce to control salt content
- Dairy-Free Alternative: Use dairy-free cheese alternatives and skip the sour cream topping
- Added Vegetable Boost: Incorporate 1 cup of sautéed bell peppers and spinach into the chicken mixture This casserole can be assembled up to 24 hours before baking and refrigerated covered. It also freezes well for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 24gFat: 17gSodium: 650mgFiber: 2g
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