Chicken Enchilada Casserole
Looking for an easy, crowd-pleasing dish packed with bold flavors? This Chicken Enchilada Casserole brings all the deliciousness of traditional enchiladas into an effortless, layered bake. Made with tender shredded chicken, zesty enchilada sauce, melty cheddar and Monterey Jack cheeses, and soft corn tortillas, this recipe is brimming with Tex-Mex flair. A hint of garlic, onion, and warming spices like chili powder and cumin elevate the flavor, while diced green chilies add a subtle kick. Perfect for weeknight dinners or potlucks, this comforting casserole comes together with minimal prep in just over an hour, feeding the whole family with ease. Don’t forget the fresh cilantro garnish for a burst of color and freshness!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 24 ounces enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 4 ounces diced green chilies
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Boil the chicken breasts in a pot of water until fully cooked, approximately 20 minutes. Remove from water, let cool, and shred using two forks.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
Mix in the green chilies, cooked chicken, chili powder, cumin, salt, and pepper into the skillet. Stir well and cook for another 2 minutes.
Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
Arrange 6 corn tortillas over the sauce, slightly overlapping them.
Add half of the chicken mixture over the tortillas, followed by a layer of 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese.
Pour half of the remaining enchilada sauce over the cheeses, using a spatula to spread it evenly.
Repeat the layers: remaining tortillas, chicken mixture, and then the remaining cheeses.
Top with the last of the enchilada sauce, spreading it to cover the entire dish.
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly.
Remove from oven and let it cool for 10 minutes. Garnish with chopped fresh cilantro before serving.
Serve warm, and enjoy the layers of cheesy, flavorful enchilada goodness.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 646 mg | 50% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 538 mg | 11% | |
*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.
