Description
This Chicken Enchilada Casserole is a comforting, flavorful Mexican-inspired dish featuring layers of shredded chicken, red enchilada sauce, green chiles, cheddar cheese, and corn tortillas baked to bubbly perfection. It’s an easy-to-make casserole perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Chicken Mixture
- 4 cups shredded chicken (or pulled rotisserie chicken)
- 10 ounces red enchilada sauce (1 can)
- 4 ounces chopped green chiles (1 can)
Other Ingredients
- 1.5 cups shredded cheddar cheese
- 8 corn tortillas (or 12 street taco sized corn tortillas)
Instructions
- Preheat the oven: Preheat your oven to 425˚F (220˚C) ensuring it reaches the proper temperature before baking the casserole.
- Prepare the chicken mixture: In a large bowl, combine the shredded chicken, enchilada sauce, reserving 1 tablespoon of sauce separately, and the chopped green chiles. Mix everything thoroughly so that the chicken is evenly coated with the sauce and chiles.
- Layer the casserole base: Pour the reserved tablespoon of enchilada sauce into an 8×8 inch casserole dish and spread it evenly over the bottom. This prevents sticking and adds extra flavor to the base.
- Assemble the layers: Lay half of the corn tortillas on the bottom of the casserole dish. If needed, cut the tortillas to fit the dish. Spread half of the chicken mixture evenly over the tortillas, then sprinkle half of the shredded cheddar cheese on top. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for about 20 minutes, or until the edges bubble and the casserole is heated through.
- Garnish and serve: Remove the casserole from the oven and garnish to your preference with chopped green onions, fresh cilantro, or pico de gallo for added freshness and flavor. Serve warm.
Notes
- You can use rotisserie chicken to save time and add extra flavor.
- Adjust the spice level by choosing mild or hot enchilada sauce.
- For a creamier casserole, add a layer of sour cream or Mexican crema before the cheese layer.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchilada casserole, Mexican casserole, baked enchiladas, shredded chicken recipe, easy dinner casserole
