Chicken Enchilada Casserole
A comforting Chicken Enchilada Casserole that combines tender chicken, zesty enchilada sauce, and gooey cheese layered between soft tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 cloves fresh garlic, minced
- 1 cup enchilada sauce (store-bought or homemade)
- 8 small corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- Optional toppings: sour cream and sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- Season the chicken breasts generously with salt and pepper. Bake or grill for 20-25 minutes until cooked through.
- Shred the chicken using two forks once cooked and let it rest for a couple of minutes.
- Mix the shredded chicken with half of the enchilada sauce and cheese.
- Layer the bottom of the baking dish with enchilada sauce, followed by corn tortillas, half of the chicken mixture, and repeat layers until all ingredients are used.
- Top with the remaining enchilada sauce and a generous sprinkle of cheese.
- Bake covered with foil for 25 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and golden.
Notes
Pair with a dollop of sour cream and fresh jalapeños for added flavor. Can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://delishrecipezbylucy.com/chicken-enchilada-casserole/