Chicken Enchilada Casserole Oamc
Satisfy your cravings for Tex-Mex comfort food with this hearty Chicken Enchilada Casserole, perfect for busy weeknights or meal prep enthusiasts (OAMC - Once A Month Cooking). This crowd-pleasing dish layers tender shredded chicken, creamy sour cream, and bold Mexican spices like cumin and chili powder, all swirled together with green enchilada sauce and melted Mexican blend cheese. Corn tortillas create a sturdy yet flavorful base, while optional diced green chilies add a touch of heat. Whether served fresh from the oven or reheated from frozen, this casserole delivers a cheesy, saucy delight in every bite. Garnish with fresh cilantro for a pop of color and flavor, and enjoy an easy-to-make, freezer-friendly favorite your whole family will love.
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Recipe Information
Ingredients
- 4 cups Cooked chicken, shredded
- 28 oz Green enchilada sauce (or your preferred type)
- 1 cup Sour cream
- 3 cups Shredded Mexican blend cheese
- 12 pieces Corn tortillas
- 2 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 4 oz can Diced green chilies (optional)
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or oil.
In a large mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, sour cream, cumin, chili powder, salt, black pepper, and green chilies (if using). Mix until evenly combined.
Spread 1/2 cup of enchilada sauce over the bottom of the prepared casserole dish to prevent sticking.
Lay 4 corn tortillas over the sauce, slightly overlapping to cover the bottom.
Spread 1/3 of the chicken mixture evenly over the tortillas, followed by 1 cup of shredded cheese.
Repeat the layers two more times: tortillas, chicken mixture, and cheese. Finish with a layer of tortillas, the remaining enchilada sauce, and the last cup of cheese on top.
Cover the casserole tightly with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before serving to make slicing easier.
Optional: Garnish with chopped fresh cilantro before serving.
If freezing for later (OAMC), let the casserole cool completely after baking, then wrap tightly with plastic wrap and foil. Label and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F for 20-25 minutes, or until heated through.
Nutrition Facts
Calories |
4919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 10476 mg | 455% | |
| Total Carbohydrate | 363.1 g | 132% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 44.2 g | ||
| Protein | 421.8 g | 844% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3365 mg | 259% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 4796 mg | 102% | |
*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.
