Chicken Enchilada Casserole (Quick + Easy Recipe!)
A fast + easy chicken enchilada casserole that’s saucy, cheesy, and built for weeknights. It’s the ultimate chicken tortilla casserole.
Servings: 6
Ingredients
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce *see note
- ½ cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp kosher salt
- 10 corn tortillas torn in quarters
- 3 cups shredded cheese cheddar, Monterey Jack, or both
Instructions
- Preheat oven to 375ºF.
- Mix cooked chicken with 1/2 cup enchilada sauce, sour cream, cumin, garlic powder and a pinch of salt (taste and add more as needed).
- Spread 1/2 cup sauce in a greased 9x9 or 9x13 baking dish.
- Add a layer of torn tortillas, a thin layer of sauce, chicken mixture, and cheese.Repeat with more tortillas, sauce, chicken mixture, and cheese. Continue until you finish with a layer of tortillas, sauce, and cheese on top.
- Cover with foil. Bake 20 minutes. Uncover and bake another 15 minutes until bubbly.
- Rest 10 minutes before slicing. Add toppings and serve.
Video
Notes
If you buy 10-oz cans, feel free to include all of the sauce in 2 cans rather than waste the rest (it’ll just be a little more saucy!).
Use rotisserie or leftover chicken to save time without sacrificing flavor.
Sprinkle freshly shredded cheese melts best—avoid pre-shredded if possible.
Be sure to cover each tortilla layer with sauce to keep the casserole moist.
Let the casserole rest after baking for easier slicing and better texture.
Nutrition
Calories: 424kcal | Carbohydrates: 29g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1942mg | Potassium: 321mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1052IU | Vitamin C: 15mg | Calcium: 349mg | Iron: 2mg