Print

Chicken Enchilada Casserole Recipe Easy 5-Step Guide for Perfect Dinner

chicken enchilada casserole recipe - featured image
Print Recipe

A comforting and easy-to-make chicken enchilada casserole with layers of tender chicken, creamy sauce, and melted cheese, perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 450g, rotisserie chicken recommended)
  • 8–10 small flour or corn tortillas, cut into halves or quarters
  • 2 cups enchilada sauce (480ml), homemade or store-bought
  • 2 cups shredded cheese (200g) Mexican blend or sharp cheddar
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup sour cream (120ml)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • 1 small jalapeño, diced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. In a mixing bowl, combine 2 cups enchilada sauce, ½ cup sour cream, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper. Stir until smooth and creamy.
  4. Add shredded cooked chicken to the skillet and warm for about 2 minutes. If using jalapeño, add it now.
  5. Lightly grease a 9×13-inch baking dish. Layer tortillas on the bottom, then add a portion of the chicken mixture, drizzle with sauce, and sprinkle shredded cheese. Repeat layers until ingredients are used, finishing with a thick cheese layer.
  6. Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden.
  7. Let the casserole rest for 5 minutes after baking. Garnish with fresh chopped cilantro before serving.

Notes

If the top browns too quickly, cover loosely with foil halfway through baking. Avoid overloading with sauce to prevent sogginess. Warm chicken before layering to reduce baking time. Rest casserole after baking for easier slicing. Assemble a day ahead and refrigerate to enhance flavors. For dairy-free, substitute vegan cheese and coconut yogurt for sour cream.

Nutrition

Keywords: chicken enchilada casserole, easy dinner, Mexican casserole, cheesy casserole, weeknight meal, comfort food

Find it online: https://blairrecipes.com/chicken-enchilada-casserole-recipe-easy-5-step-guide-for-perfect-dinner/