Chicken Enchiladas Casserole

This chicken enchiladas casserole is a comforting layered dish made with shredded chicken, corn tortillas, enchilada sauce, and melted cheese—delivering all the classic flavors of enchiladas in an easy one-pan meal.

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Course: Main Course

Cuisine: Mexican-inspired

Prep Time: 20

Cook Time: 30

Rest Time (minutes): 10

Total Time: 1

Servings: servings

Calories: 420kcal

Author: Lucy

Cost: $11

Equipment

9x13-inch baking dish
Large mixing bowl
Spoon or Spatula
Aluminum foil

Ingredients

3 cups shredded cooked chicken
2 cups red enchilada sauce
12 corn tortillas, cut into quarters
3 cups shredded Mexican blend cheese, divided
1 can diced green chilies (4 oz)
1 medium onion, diced
2 cloves garlic, minced
2 tbsp taco seasoning
1/4 cup sour cream
1/4 cup chicken broth

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, combine shredded chicken, onion, garlic, green chilies, taco seasoning, sour cream, and chicken broth.
Mix well until evenly combined.
Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
Add a layer of tortilla pieces, followed by one-third of the chicken mixture and a sprinkle of cheese.
Repeat layers with sauce, tortillas, chicken mixture, and cheese.
Finish with remaining sauce and top with remaining cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes until bubbly and golden.
Let rest for 5–10 minutes before serving.

Notes

Use rotisserie chicken for convenience. Let casserole rest 5–10 minutes before serving for cleaner slices. Can be assembled ahead and refrigerated up to 24 hours or frozen up to 3 months.

Nutrition