Chicken Enchilada Casserole
A cheesy, saucy, no-roll twist on classic enchiladas!
If you love enchiladas but want to skip the rolling, this Chicken Enchilada Casserole is your dream dinner! With layers of tender chicken, melty cheese, and savory enchilada sauce, it’s everything you love—stacked and baked to golden perfection.
Ingredients:
- 🫓 8 corn tortillas, torn into bite-sized pieces
- 🍗 3 cups cooked, shredded chicken
- 🥫 1 ½ cups red enchilada sauce (store-bought or homemade)
- 🧀 2 cups shredded Mexican cheese blend
- 🧅 ½ cup diced onion (optional for added flavor & texture)
- 🌿 Fresh cilantro, chopped (for garnish)
Instructions:
1️⃣ Preheat the Oven
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2️⃣ Start Layering
Spread a few spoonfuls of enchilada sauce on the bottom of the baking dish.
3️⃣ Build the Casserole
Layer torn tortillas, chicken, a sprinkle of onions (if using), enchilada sauce, and cheese.
Repeat layers until all ingredients are used, ending with a generous layer of cheese on top.
4️⃣ Bake It Up
Cover with foil and bake for 20 minutes.
Uncover and bake for another 10 minutes, or until bubbly and golden.
5️⃣ Rest & Garnish
Let the casserole sit for 5 minutes before slicing. Garnish with chopped cilantro for a fresh pop!
Tips & Variations:
- Swap in green enchilada sauce or try rotisserie chicken for extra ease.
- Want extra kick? Add a few slices of jalapeño between the layers.
- Serve with sour cream, guacamole, or a crisp lime-dressed salad on the side.
Quick Facts:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: ~400 kcal per serving
This cozy casserole is the ultimate weeknight dinner win—easy to throw together, family-approved, and even better as leftovers. One bite, and it’ll be on repeat in your kitchen!
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