This Chicken Enchilada Casserole has all the flavors of classic enchiladas without the extra rolling. Layers of tortillas, seasoned chicken, enchilada sauce, and melted cheese come together for an easy family dinner everyone will love.
Why You'll Love This Recipe
- Easier than traditional enchiladas
- Great for meal prep
- Family-friendly
- Cheesy and comforting
- Perfect weeknight dinner
- Freezer-friendly
Ingredients
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2 cans (10 oz each) red enchilada sauce
- 3 cups shredded Mexican cheese blend
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings
- Sour cream
- Cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
Step 1
Preheat oven to 375°F.
Lightly grease a 9x13-inch baking dish.
Step 2
Mix shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Step 3
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Step 4
Layer tortillas, chicken, enchilada sauce, and cheese.
Repeat layers until ingredients are used.
Step 5
Finish with enchilada sauce and a generous layer of cheese.
Step 6
Bake uncovered for 30 to 35 minutes until hot and bubbly.
Step 7
Let rest for 10 minutes before slicing.
Top with sour cream, cilantro, and tomatoes.
Storage
Store covered in the refrigerator for up to 4 days.
Freeze for up to 2 months.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken works perfectly.
Can I make it ahead?
Absolutely. Assemble up to 24 hours before baking.
What sides go with enchilada casserole?
Mexican rice, refried beans, street corn, and chips with queso.