Effortless Cheesy Chicken Enchilada Casserole
This super easy Cheesy Chicken Enchilada Casserole brings all the beloved flavors of enchiladas to your dinner table in a simple layered dish. Perfect for a weeknight meal, it features tender shredded chicken, tangy enchilada sauce, and plenty of gooey melted cheese, all baked to bubbly perfection.
1Ingredients
- 2 cupsCooked chicken, shredded
- 19 ouncesRed enchilada sauce
- 8 countCorn tortillas
- 2 cupsShredded Mexican blend cheese
- 4 ouncesDiced green chilies, drained
- 0.5 cupSour cream (optional, for serving)
- 0.3 cupFresh cilantro, chopped (optional, for serving)
2Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
0 - 2
In a medium mixing bowl, combine the shredded cooked chicken, drained diced green chilies, and 1/2 cup of the enchilada sauce. Mix until the chicken is well coated.
⏱ 5 min - 3
Spread about 1/2 cup of the remaining enchilada sauce evenly over the bottom of your prepared baking dish.
⏱ 1 min - 4
Briefly dip each corn tortilla into the remaining enchilada sauce to soften slightly. Arrange half of the tortillas in a single layer over the sauce in the baking dish, overlapping them as needed.
⏱ 3 min - 5
Spread half of the chicken mixture evenly over the tortilla layer. Sprinkle with 1 cup of the shredded Mexican blend cheese.
⏱ 2 min - 6
Repeat the layers: add the remaining tortillas, then the rest of the chicken mixture. Pour any remaining enchilada sauce from the bowl over the chicken layer.
⏱ 3 min - 7
Top generously with the remaining 1 cup of shredded cheese.
⏱ 1 min - 8
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the cheese is completely melted and lightly golden.
⏱ 30 min - 9
Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve.
⏱ 10 min - 10
Serve warm, garnished with a dollop of sour cream and a sprinkle of fresh cilantro, if desired.
⏱ 1 min