Description
This Chicken Enchilada Casserole is a comforting, layered Mexican-inspired dish featuring tender shredded chicken, flavorful enchilada sauce, and melted cheese, all baked to bubbly perfection. Perfect for a family dinner, it combines the richness of sautéed onions, spices, and optional creamy sour cream with crispy corn tortilla layers, topped with fresh garnishes for an irresistible 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)
- 1 can (4 oz) diced green chilies (optional)
- 1/2 cup sour cream (optional)
Other Layers and Toppings
- 8–10 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- Fresh cilantro, chopped (for garnish)
- Sliced black olives (optional garnish)
- Diced tomatoes (optional garnish)
- Avocado slices (optional garnish)
- Additional sour cream (optional for serving)
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 oil to prevent sticking.
- Prepare the Chicken Mixture: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes, creating a flavorful base.
- Season the Chicken: Add the shredded chicken, cumin, garlic powder, chili powder, salt, and pepper to the skillet. Stir well and cook for 3-5 minutes to meld the flavors together.
- Add Sauces and Chilies: Stir in the enchilada sauce and diced green chilies if using. Allow the mixture to cook an additional 2-3 minutes, then remove from heat. For a creamier texture, mix in the sour cream at this stage.
- Layer the Casserole: Spread a thin layer of the chicken mixture onto the bottom of the prepared baking dish.
- Add Tortilla Layer: Arrange cut corn tortilla quarters evenly over the chicken mixture layer.
- Second Layer: Top the tortilla layer with half of the remaining chicken mixture followed by half of the shredded cheese.
- Repeat Layers: Add another layer of tortillas, then the remaining chicken mixture and finish with the remaining cheese on top.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
- Finish Baking Uncovered: Remove the foil and bake for an additional 5-10 minutes to brown and bubble the cheese topping.
- Cool and Garnish: Let the casserole cool for a few minutes before serving. Garnish with fresh chopped cilantro and optional toppings such as sliced black olives, diced tomatoes, avocado slices, or extra sour cream.
- Serve: Serve the casserole warm alongside rice, a fresh salad, or tortilla chips for a complete meal experience.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Adjust the level of heat by choosing red or green enchilada sauce and adding or omitting the diced green chilies.
- For a creamier casserole, include sour cream in the chicken mixture before baking.
- This casserole can be assembled ahead and refrigerated before baking; extend bake time slightly if baking from cold.
- To make it gluten free, ensure the corn tortillas are certified gluten free and check the enchilada sauce ingredients.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
