Easy Chicken Enchilada Casserole
Meet your new favorite weeknight dinner: Easy Chicken Enchilada Casserole! This irresistible dish layers tender shredded chicken tossed in savory red enchilada sauce with soft corn tortillas, zesty green chilies, and melty Mexican blend cheese for a comforting, Tex-Mex-inspired meal. Ready in just 40 minutes, it features bold flavors enhanced by spices like cumin and garlic powder, creating a perfectly seasoned filling. The casserole is baked to golden, bubbly perfection, making it both irresistibly delicious and incredibly easy to prepare. Perfect for feeding a crowd, this one-dish wonder is sure to become a family favorite. Garnish with fresh cilantro and serve with sour cream or guacamole for a meal that's as visually stunning as it is delicious. Whether you're craving classic enchilada flavors or in need of a quick, hearty dinner, this recipe is your answer!
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 12 pieces corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 can diced green chilies
- 0.5 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a thin layer of oil.
In a large mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, diced green chilies, sour cream, ground cumin, garlic powder, salt, and black pepper. Mix well until the chicken is evenly coated.
Spread 1/4 cup of enchilada sauce on the bottom of the greased baking dish to prevent sticking.
Layer 4 corn tortillas over the sauce, overlapping them slightly to cover the bottom of the dish.
Spread half of the chicken mixture evenly over the tortillas, followed by 1/2 cup of shredded cheese.
Repeat the layers: Add another 4 tortillas, the remaining chicken mixture, and another 1/2 cup of shredded cheese.
For the top layer, place the final 4 tortillas, pour the remaining enchilada sauce over them, and sprinkle the remaining 1 cup of shredded cheese evenly on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before slicing.
Optionally, garnish with chopped fresh cilantro before serving. Serve warm with additional sour cream or guacamole if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 472 mg | 10% | |
*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.
