Chicken Enchilada Casserole
(1 ratings)

Chicken Enchilada Casserole

A hearty and flavorful casserole that combines tender shredded chicken, enchilada sauce, and melted cheese layered between corn tortillas.

MexicanOmnivoreDinner
By marcus91
25 minPrep
50 minCook
75 minTotal
4Servings
450Calories

Ingredients

  • Enchilada sauce14 oz jar
  • shredded Monterey Jack cheese3 Cups
  • corn tortillas6
  • Chicken Breast2

Substitutions

  • Enchilada sauce: use homemade sauce or a blend of tomato sauce and spices if store-bought is not available.
  • Shredded Monterey Jack cheese: swap with dairy-free cheese or nutritional yeast for a vegan option.
  • Corn tortillas: use gluten-free tortillas or lettuce wraps for a low-carb option.
  • Chicken Breast: substitute with shredded rotisserie chicken or canned chicken for convenience.

Instructions

  1. Cut Chicken Breasts

    5 min

    Slice the chicken breasts into roughly three pieces each. This helps them cook more evenly and quickly when placed in the pot.

  2. Cook Chicken in Sauce

    18 min

    Pour the entire jar of Enchilada sauce over the chicken pieces in the pot. Cook covered on low to medium heat for about 20 minutes, stirring occasionally to ensure nothing sticks to the bottom. The chicken will simmer gently in the sauce, absorbing its flavors without the need for extra water.

  3. Shred Cooked Chicken

    5 min

    Once the chicken has cooked through, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces, allowing it to soak up the sauce as you shred.

  4. Preheat Oven

    1 min

    Set your oven to preheat at 375°F (190°C) to prepare for baking the casserole. This ensures the oven is hot enough once you're ready to bake.

  5. Start Casserole Layers

    5 min

    Spread approximately ¼ cup of the remaining Enchilada sauce on the bottom of a baking dish to prevent sticking. If your dish is long enough, place 2 corn tortillas side by side on top of the sauce.

  6. Layer Ingredients

    10 min

    Add ⅓ of the shredded chicken over the tortillas, then drizzle with ⅓ of the remaining Enchilada sauce. Top this layer with ⅓ of the shredded Monterey Jack cheese. Repeat this process with two more tortillas, followed by chicken, sauce, and cheese layers.

  7. Finish Layering

    4 min

    Complete the casserole with the last of the corn tortillas, followed by the remaining chicken, Enchilada sauce, and the final layer of shredded Monterey Jack cheese on top.

  8. Bake the Casserole

    27 min

    Place the casserole in the preheated oven and bake it uncovered for 20 to 30 minutes. You’re looking for the cheese to be melted and slightly browned, and for the edges to be bubbling.

  9. Plate and Serve

    Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve warm, allowing guests to enjoy the layers of flavor.

FAQ

Yes, you can use dairy-free cheese alternatives or simply omit the cheese for a lighter version.

Reviews

Loading reviews…