Description
A warm, cheesy Chicken Enchilada Casserole that brings back memories of family dinners, filled with layers of chicken, enchilada sauce, and cheese.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp kosher salt
- 10 corn tortillas (torn in quarters)
- 3 cups shredded cheese (cheddar, Monterey Jack, or both)
Instructions
- Preheat oven to 375ºF (190ºC).
- Mix the shredded chicken with 1/2 cup of enchilada sauce, sour cream, cumin, garlic powder, and a pinch of salt.
- Create your base by greasing a baking dish with olive oil and spreading 1/2 cup of enchilada sauce on the bottom.
- Layer with torn tortillas, enchilada sauce, half of the chicken mixture, and cheese, and repeat.
- Finish with a layer of tortillas, sauce, and cheese.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 15 minutes.
- Let it rest for about 10 minutes before slicing and serving.
Notes
Don’t skip the resting time for easier serving. For richer taste, add sautéed onions or bell peppers to the mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchilada casserole, easy recipe, Mexican dish, comfort food, family meal
