Simple Chicken Enchilada Casserole
Get ready to impress your family with this Simple Chicken Enchilada Casserole—an easy, mouthwatering take on classic enchiladas that's perfect for busy weeknights. With layers of tender shredded chicken, rich red enchilada sauce, gooey Mexican-blend cheese, and hearty corn tortillas, this casserole packs all the bold flavors of a Tex-Mex favorite into a convenient, one-dish meal. Optional diced green chiles add a touch of heat, while fresh cilantro, creamy sour cream, and buttery avocado slices make for irresistible toppings. Prep time is just 15 minutes, and in under 30 minutes of baking, you'll have a bubbling, cheesy dinner that serves six—ideal for feeding a crowd or savoring leftovers the next day. Perfect for fans of quick, comforting casseroles, this dish is sure to become a go-to recipe in your home!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Red enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Mexican-blend cheese
- 0.25 cups Chopped fresh cilantro
- 4 ounces Diced green chiles (optional)
- 0.5 cups Sour cream (for serving, optional)
- 1 large Sliced avocado (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or oil.
In a medium mixing bowl, combine the shredded chicken and 1 cup of the enchilada sauce. If you're using green chiles, stir them into the mixture as well.
Spread 1/2 cup of the enchilada sauce evenly on the bottom of the casserole dish.
Layer 4 corn tortillas over the sauce, overlapping slightly if needed. Spread 1/3 of the chicken mixture evenly over the tortillas, then sprinkle with 1/3 of the shredded cheese.
Repeat the layering process two more times: tortillas, chicken mixture, and cheese. Finish with the remaining 1/2 cup of enchilada sauce spread across the top layer, followed by a final sprinkle of cheese.
Cover the casserole with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before garnishing with the chopped cilantro.
Serve warm with optional sour cream and sliced avocado on the side for a complete meal.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 546 mg | 12% | |
*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.
