Chicken Enchilada Casserole
If you’re craving the bold, savory flavors of enchiladas but want to skip the traditional rolling and frying steps, Chicken Enchilada Casserole is the perfect solution. This dish combines all the goodness of enchiladas in a simple, one-pan casserole that’s easy to prepare and guaranteed to satisfy your taste buds.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 can 10 oz enchilada sauce (red or green)
- 1 can 4 oz diced green chilies (optional)
- 1 cup sour cream
- 2 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
- 8-10 corn tortillas torn into pieces
- 1 tablespoon olive oil for greasing the casserole dish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil.
- In a bowl, combine enchilada sauce, sour cream, garlic powder, onion powder, cumin, chili powder, and salt and pepper. Stir until well mixed.
- Spread a thin layer of the sauce mixture at the bottom of the casserole dish.
- Layer torn corn tortillas on top of the sauce, followed by a layer of shredded chicken. Pour some sauce over the chicken and top with shredded cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Cover the casserole with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Garnish with fresh cilantro, let cool for a few minutes, and serve. Enjoy!
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