Description
This Chicken Enchilada Casserole is a hearty, flavorful dish that layers shredded chicken, seasoned with classic Mexican spices, with corn tortillas and melted cheese. Easy to prepare and perfect for family dinners, it combines the rich taste of enchilada sauce with optional creamy sour cream and fresh toppings like avocado and cilantro for a deliciously satisfying meal.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked and shredded chicken (rotisserie chicken works great)
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 can (10 oz) enchilada sauce (red or green, depending on your preference)
- 1 can (4 oz) diced green chilies (optional, for extra heat)
- 1/2 cup sour cream (optional, for creaminess)
Casserole Layers
- 8-10 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
Toppings and Garnish
- Fresh cilantro, chopped (for garnish)
- Sliced black olives (optional)
- Diced tomatoes (optional)
- Avocado slices (optional)
- Additional sour cream (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.
- Prepare the Chicken Mixture: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Season the Chicken: Add the shredded chicken, cumin, garlic powder, chili powder, salt, and pepper to the skillet. Stir well and cook for another 3-5 minutes to meld flavors.
- Add Sauces: Stir in the enchilada sauce and diced green chilies if using. Cook for 2-3 minutes, then remove from heat. For a creamier casserole, stir in the sour cream now.
- Layer the Casserole – First Layer: Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
- Add Tortillas: Place a layer of quartered corn tortilla pieces over the chicken mixture, covering the surface.
- Second Layer of Chicken and Cheese: Top the tortillas with half of the chicken mixture and half of the shredded cheese.
- Repeat Layers: Add another layer of tortillas, the remaining chicken mixture, and the rest of the cheese on top.
- Bake Covered: Cover the casserole with aluminum foil and bake for 20-25 minutes until the casserole is hot and the cheese has melted.
- Bake Uncovered: Remove the foil and bake for an additional 5-10 minutes until the top is golden and bubbly.
- Cool Slightly: Let the casserole cool for a few minutes before serving to allow it to set.
- Garnish: Sprinkle fresh chopped cilantro and add optional toppings like sliced olives, diced tomatoes, avocado slices, or extra sour cream.
- Serve and Enjoy: Serve this casserole warm with sides such as rice, a simple salad, or tortilla chips for a complete meal.
Notes
- You can use rotisserie chicken to save time and add extra flavor.
- If you prefer a spicier casserole, add more diced green chilies or chili powder.
- For a vegetarian option, substitute chicken with beans or a plant-based meat alternative.
- This casserole can be made ahead and refrigerated; reheat covered at 350°F for 20 minutes before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
