Spicy Chicken Enchilada Casserole
Get ready to spice up dinnertime with this irresistible Spicy Chicken Enchilada Casserole! Packed with layers of tender shredded chicken, bold red enchilada sauce, zesty green chilies, and gooey Mexican blend cheese, this casserole delivers the perfect balance of savory heat and cheesy comfort. Corn tortillas are lightly toasted for a rich, authentic flavor, before being layered with a perfectly seasoned chicken filling infused with chili powder, cumin, and garlic. Baked to golden, bubbly perfection in just 30 minutes, it’s an ideal one-dish meal for busy weeknights or festive family gatherings. Top it off with creamy sour cream and fresh cilantro for a vibrant finish. If you’re searching for a quick, easy dinner recipe that truly satisfies, this enchilada casserole is guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Red enchilada sauce
- 1 can (4 ounces) Diced green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 10 pieces Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 0.5 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with oil or nonstick spray.
In a large mixing bowl, combine shredded cooked chicken, 1 cup of the enchilada sauce, diced green chilies, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir until the chicken is evenly coated with the spices and sauce.
Heat a skillet over medium heat and lightly brush the corn tortillas with vegetable oil. Warm each tortilla for about 20 seconds per side until pliable.
Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of the prepared casserole dish.
Place a layer of 4 or 5 corn tortillas over the sauce, overlapping slightly to cover the base of the dish.
Spread half of the chicken mixture evenly over the tortillas. Sprinkle 1 cup of shredded cheese over the chicken layer.
Repeat the layering process: add another layer of tortillas, the remaining chicken mixture, and another cup of shredded cheese.
Finish off with a final layer of tortillas and pour the remaining enchilada sauce over the top, spreading it evenly with a spoon to cover the tortillas completely.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with sour cream and chopped fresh cilantro before serving.
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 32.8 g | ||
| Protein | 307.3 g | 615% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2232 mg | 172% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3504 mg | 75% | |
*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.
