Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a comforting Mexican-inspired baked dish layered with tender chicken, enchilada sauce, cheese, and tortillas for an easy and flavorful dinner.
- 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 red enchilada sauce
- 8 corn tortillas, cut into halves
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1/4 cup chopped fresh cilantro
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Sour cream and sliced avocado for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken with 1 cup of enchilada sauce, diced onions, green chilies, cumin, garlic powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Arrange a layer of tortilla halves over the sauce.
- Top the tortillas with half of the chicken mixture, then sprinkle with a third of the cheeses.
- Repeat the layers: tortillas, remaining chicken mixture, sauce, and half of the remaining cheese.
- Finish with a final layer of tortillas topped with the remaining enchilada sauce and cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before garnishing with fresh cilantro. Serve with sour cream and avocado if desired.
Notes
For extra flavor, try adding sliced jalapeños or a sprinkle of smoked paprika. This casserole pairs perfectly with a fresh green salad or Spanish rice.
Find it online: https://cakesbybelinda.com/shredded-chicken-enchilada-casserole/