Cheesy Chicken Enchilada Casserole
Indulge in the ultimate Tex-Mex comfort food with this Cheesy Chicken Enchilada Casserole—a mouthwatering blend of tender, spiced shredded chicken, red enchilada sauce, and layers of gooey cheddar and Monterey Jack cheese nestled between soft corn tortillas. This easy-to-make casserole comes together in just 45 minutes, making it the perfect weeknight dinner or potluck favorite. Enhanced with optional diced green chilies for an extra kick and topped with fresh cilantro, this dish bursts with bold, savory flavors. Serve it with a dollop of sour cream for a creamy finish, and watch it disappear from the table in no time. If you're craving a no-fuss, crowd-pleasing Mexican-inspired recipe, this layered enchilada casserole is sure to hit the spot!
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded)
- 2 cups Enchilada sauce (red)
- 12 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 can Diced green chilies (optional)
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a medium bowl, combine the shredded chicken, 1 cup of enchilada sauce, cumin powder, chili powder, garlic powder, salt, pepper, and diced green chilies (if using). Mix well to evenly coat the chicken with the spices and sauce.
Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
Layer 4 corn tortillas on top of the sauce, overlapping slightly to cover the bottom of the dish.
Spread half of the seasoned chicken over the tortillas, followed by 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese.
Repeat the layering process with another 4 tortillas, the remaining chicken mixture, and another 1 cup each of cheddar and Monterey Jack cheese.
Top with the final layer of 4 tortillas, the remaining 1/2 cup of enchilada sauce, and sprinkle the top with any leftover cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before slicing.
Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
4722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 8168 mg | 355% | |
| Total Carbohydrate | 334.4 g | 122% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 27.6 g | ||
| Protein | 381.7 g | 763% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3929 mg | 302% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4454 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
