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Description
A comforting and flavorful Chicken Enchilada Casserole, layered with tortillas, chicken, cheese, and a savory enchilada sauce, baked until bubbly.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can red enchilada sauce
- 1 (4 ounce) can diced green chiles, drained
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 12 corn tortillas, cut into 1-inch strips
- 2 cups shredded Colby Jack or Mexican blend cheese
- 1/4 cup chopped fresh cilantro for garnish
- Sliced black olives and chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, the diced green chiles, sour cream, chili powder, and cumin. Stir until everything is well mixed.
- Spread half of the tortilla strips in an even layer on the bottom of the prepared baking dish.
- Top with half of the chicken mixture, spreading it evenly.
- Sprinkle 1 cup of the shredded cheese over the chicken layer.
- Repeat the layers with the remaining tortilla strips, the remaining chicken mixture, and the remaining 1 cup of cheese.
- Pour the rest of the enchilada sauce evenly over the top of the casserole.
- Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let it stand for 10 minutes before serving.
- Garnish with fresh cilantro, sliced olives, and green onions if desired.
Notes
- For a spicier casserole, use a hotter enchilada sauce or add a pinch of cayenne pepper.
- If you don’t have cooked chicken, you can cook chicken breasts or thighs and shred them before starting the recipe.
- Corn tortillas are recommended for their texture and ability to hold up in the casserole.