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Chicken Enchilada Casserole

A warm, comforting dish featuring layers of shredded chicken, enchilada sauce, and cheese between corn tortillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded chicken Can use pulled rotisserie chicken for convenience.
  • 10 ounces red enchilada sauce One can of rich, flavorful sauce.
  • 4 ounces chopped green chiles Adds a hint of heat and flavor, one can.
  • 1.5 cups shredded cheddar cheese Melts beautifully and holds the casserole together.
  • 8 pieces corn tortillas Can use 12 small street taco-sized ones for a more delicate bite.

Method
 

Preparation
  1. Preheat your oven to 425˚F (220˚C).
  2. In a large bowl, combine the shredded chicken, enchilada sauce (reserve 1 tablespoon for later), and chopped green chiles. Mix thoroughly.
  3. Pour the reserved enchilada sauce into an 8x8 inch casserole dish, spreading it evenly across the bottom.
  4. Layer half of the tortillas on the bottom of the dish, cutting them if necessary to fit.
  5. Add half of the chicken mixture on top of the tortillas, followed by half of the cheddar cheese.
  6. Repeat the layering with the remaining tortillas, the rest of the chicken mixture, and the final layer of cheese.
Baking
  1. Bake the casserole for about 20 minutes, until the edges are bubbling and the casserole is hot throughout.
Serving
  1. Garnish with chopped green onions, fresh cilantro, or pico de gallo before serving.

Notes

For extra spice, add jalapeños to the chicken mixture. Use store-bought rotisserie chicken to save time. Allow the casserole to sit for a few minutes after baking to help it set, making cutting and serving easier. Experiment with different types of cheese for variation.