Description
This Chicken Enchilada Casserole is a quick, comforting dinner that layers all the rich, cheesy goodness of traditional enchiladas into one satisfying bake. Perfect for meal prep or feeding a family, this version skips the rolling and brings all the flavor with less fuss.
Ingredients
2 ½ cups shredded cooked chicken
10 corn tortillas
2 cups red enchilada sauce
2 cups shredded cheddar cheese
½ cup sour cream
1 can (4 oz) diced green chiles
¼ cup chopped green onions
2 tablespoons fresh cilantro (optional)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a mixing bowl, combine the shredded chicken, half the enchilada sauce, sour cream, and green chiles. Stir well.
3. Spread a thin layer of enchilada sauce on the bottom of the dish.
4. Add a layer of tortillas (cut to fit), then spoon over the chicken mixture and sprinkle with cheddar cheese.
5. Repeat layers, ending with a full cheese topping.
6. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the top is bubbly and golden.
7. Let rest 10 minutes before slicing. Garnish with green onions and cilantro if desired.
Notes
For best texture, use freshly shredded cheese instead of pre-packaged blends.
Letting the casserole rest before slicing helps it hold together neatly.
Swap in Greek yogurt for sour cream if you want a protein boost or lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 410
- Sugar: 3g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg