Description
Chicken enchilada casserole is a comforting, layered dish bursting with flavor that brings the essence of traditional enchiladas to your dinner table without the hassle of rolling tortillas. This easy-to-make recipe features tender shredded chicken, zesty enchilada sauce, and a cheesy topping, making it perfect for weeknight dinners or gatherings with family and friends.
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 oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper; bake or grill for 20-25 minutes until cooked through. Shred using two forks.
- In a bowl, mix shredded chicken with half of the enchilada sauce and cheese.
- Spread some enchilada sauce on the bottom of the baking dish. Layer corn tortillas, followed by half the chicken mixture, then more tortillas. Repeat layers until ingredients are used up.
- Top with remaining enchilada sauce and cheese.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10-15 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg