Description
This Cheesy Chicken Enchilada Casserole is a comforting and flavorful baked dish featuring tender shredded chicken, flavorful spices, and melty cheese wrapped in warm tortillas, layered with rich enchilada sauce and creamy sour cream. Perfect for a hearty weeknight meal or casual gathering, it’s easy to prepare and delivers classic Mexican-inspired flavors all in one dish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 (10 oz) can enchilada sauce (red or green, your preference)
- 1 cup sour cream
- 1 small onion, finely chopped
- 1/2 cup diced green chiles (optional)
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped cilantro (for garnish)
Spices and Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the casserole.
- Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, finely chopped onion, diced green chiles if using, garlic powder, cumin, chili powder, and half of the shredded cheese. Mix thoroughly to evenly distribute the spices and cheese throughout the chicken.
- Prepare the Baking Dish: Spread a thin layer of enchilada sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Assemble the Tortillas: Take each flour tortilla and spoon about 2 to 3 tablespoons of the chicken mixture onto it. Roll the tortilla up tightly to enclose the filling.
- Arrange in Dish: Place the rolled tortillas seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Toppings: Pour the remaining enchilada sauce evenly over the arranged rolled tortillas. Then spread the sour cream evenly on top of the sauce, followed by sprinkling the remaining shredded cheese over everything.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown on top.
- Garnish and Serve: Remove the casserole from the oven and sprinkle chopped cilantro and sliced black olives on top if using. Allow the dish to cool slightly before serving. Enjoy with extra sour cream or guacamole on the side for added flavor.
Notes
- You can customize the cheese type or combination to your preference, using cheddar, Monterey Jack, or a blend.
- Green chiles and black olives are optional additions that add extra flavor and texture.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For gluten-free option, substitute flour tortillas with corn tortillas labeled gluten-free.
- Adding fresh jalapeños can increase heat if desired.
