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Chicken Enchilada Casserole

A quick and easy chicken enchilada casserole that combines shredded chicken, zesty enchilada sauce, and melted cheese, all layered between crunchy tortillas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, shredded chicken Using rotisserie chicken cuts prep time significantly!
  • 2 cups enchilada sauce A good-quality store-bought brand is recommended.
  • 1/2 cup sour cream Adds creaminess that balances the spices beautifully.
  • 1 tsp ground cumin A must for that authentic enchilada vibe!
  • 1 tsp garlic powder For depth of flavor.
  • 1/2 tsp kosher salt Adjust to taste.
  • 10 pieces corn tortillas, torn into quarters Corn is ideal for the perfect texture.
  • 3 cups shredded cheese (cheddar, Monterey Jack, or both) Go for full-fat cheese for the best melt!

Method
 

Preparation
  1. Preheat your oven to 375ºF.
  2. In a large bowl, combine cooked shredded chicken with 1/2 cup of enchilada sauce, sour cream, cumin, garlic powder, and a pinch of salt. Taste and add more salt if needed.
  3. Spread 1/2 cup of enchilada sauce in a greased 9x9 or 9x13 baking dish.
  4. Layer torn tortillas, followed by a thin layer of sauce, a generous spoonful of the chicken mixture, and a sprinkle of cheese. Repeat the layering process until finishing with tortillas, remaining sauce, and cheese on top.
  5. Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 15 minutes or until bubbly and lightly golden.
  6. Allow the casserole to rest for 10 minutes before slicing. Add toppings like jalapeños, cilantro, or avocado if desired.

Notes

Make sure not to overbake; the cheese should be perfectly melted, not hard and crispy. Avoid too much sauce in the layers to prevent sogginess.