Description
This Cheesy Chicken Enchilada Casserole is the perfect way to enjoy all the flavors of classic enchiladas in a simple, layered casserole. Packed with juicy chicken, melty cheese, and a rich enchilada sauce, it’s an easy weeknight dinner the whole family will love!
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Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1 can (15 oz) red enchilada sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup black beans (optional)
- 1 cup corn kernels (optional)
- 6 small corn tortillas, cut into halves
- ½ cup sour cream (for topping)
- ¼ cup chopped fresh cilantro (for garnish)
Instructions
- Preheat Oven: Set to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Chicken Mixture: In a bowl, mix shredded chicken with chili powder, cumin, garlic powder, onion powder, diced tomatoes, and black beans (if using).
- Layer the Casserole:
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Add a layer of tortilla halves, followed by half the chicken mixture, some corn, and a sprinkle of cheese.
- Repeat layers, finishing with tortillas, enchilada sauce, and a final layer of cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is bubbly.
- Serve: Let cool for 5 minutes, then top with sour cream and cilantro before serving.
Notes
- Spicier Version: Add diced jalapeños or a spicier enchilada sauce.
- Extra Creamy: Mix in ½ cup of cream cheese with the chicken.
- Low-Carb Option: Use low-carb tortillas or layer with zucchini slices instead.
- More Veggies: Add bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican