Description
This Chicken Enchilada Casserole is a bold, cheesy, and comforting Tex-Mex favorite layered with shredded chicken, corn tortillas, and red enchilada sauce. It’s an easy weeknight dinner packed with protein and flavor, perfect for family meals or meal prep. Try this gluten-free, freezer-friendly chicken casserole tonight!
Ingredients
2 cups cooked shredded chicken
10 corn tortillas
2 cups red enchilada sauce
2 cups shredded Mexican cheese blend
1/2 cup sour cream
1 can diced green chiles (4 oz)
1/2 cup chopped onion
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix shredded chicken, green chiles, chopped onion, sour cream, half of the cheese, cumin, chili powder, and garlic powder.
3. Spread a thin layer of enchilada sauce at the bottom of the dish.
4. Layer tortillas over the sauce, followed by the chicken mixture, more enchilada sauce, and cheese. Repeat until all ingredients are used, finishing with sauce and cheese.
5. Cover the dish with foil and bake for 25 minutes.
6. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
7. Let it rest for 10 minutes before slicing and serving.
Notes
Use leftover rotisserie chicken to save time.
Lightly toast or fry the tortillas to help them hold texture.
Add chopped spinach or corn for extra veggies and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg