Description
Creamy chicken enchilada casserole brings Mexican comfort straight to dinner tables with layers of melted cheese, tender chicken, and zesty sauce. Hearty ingredients combine effortlessly, creating a crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 3 cups shredded cooked chicken
Cheese and Dairy:
- 2 cups shredded cheese (cheddar, monterey jack, or mexican blend)
- 1 cup sour cream
Sauce and Seasonings:
- 2 cups enchilada sauce
- 1 can (4 ounces/113 grams) diced green chiles
- 1 medium diced onion
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Base:
- 12 corn tortillas
Garnish:
- Chopped cilantro
Instructions
- Prepare the oven at 375°F and lightly grease a baking dish to prevent sticking.
- Sauté diced onions in olive oil until translucent and fragrant, developing a rich, sweet flavor.
- Create the first layer of the casserole by arranging tortillas as a base, covering the bottom of the dish completely.
- Distribute shredded chicken evenly over the tortilla layer, ensuring consistent coverage.
- Pour enchilada sauce generously, allowing it to seep between the layers and enhance overall moisture.
- Sprinkle sautéed onions and chopped green chiles across the surface for added texture and complexity.
- Add a substantial layer of shredded cheese, creating a melty, golden blanket over the ingredients.
- Repeat the layering process: tortillas, chicken, sauce, onions, chiles, and cheese until the dish is full.
- Cover the casserole with aluminum foil to trap steam and ensure even cooking.
- Bake for 25-30 minutes until the casserole is bubbling and heated through.
- Remove foil and add an additional cheese layer for extra golden, crispy topping.
- Return to oven uncovered for 10 minutes, allowing cheese to melt and become slightly crisp.
- Let the casserole rest for 5-10 minutes to set and cool slightly.
- Garnish with fresh cilantro and serve with optional toppings like sour cream, diced avocado, or lime wedges.
Notes
- Make sure to shred chicken thoroughly for even distribution and better texture throughout the casserole.
- Use corn tortillas for a gluten-free version, ensuring all other ingredients are also gluten-free.
- Allow casserole to rest 5-10 minutes after baking to help layers set and make cutting easier without falling apart.
- Customize heat levels by selecting mild, medium, or hot enchilada sauce depending on spice preference of diners.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 332 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg