Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a comforting, flavorful Mexican-inspired baked dish layered with tender chicken, cheese, and enchilada sauce for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 small flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Sour cream and sliced jalapeños for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, 1 cup enchilada sauce, diced onion, green chilies, cumin, chili powder, salt, and pepper. Mix well.
- Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish.
- Place two tortillas over the sauce, then layer half of the chicken mixture over the tortillas.
- Sprinkle 1 cup of combined cheddar and Monterey Jack cheese on top of the chicken layer.
- Repeat with two more tortillas, remaining chicken mixture, and another 1 cup of cheese.
- Top with the last two tortillas and cover with remaining enchilada sauce and cheese.
- Bake uncovered for 25-30 minutes, until bubbly and cheese is melted and golden.
- Garnish with fresh cilantro, sour cream, and jalapeño slices if desired. Serve warm.
Notes
For extra flavor, add a layer of black beans or corn between the chicken and cheese layers before baking.
Find it online: https://cakesplustaste.com/shredded-chicken-enchilada-casserole/