Chicken Enchilada Casserole
This Chicken Enchilada Casserole is a flavorful, easy-to-make dish perfect for family dinners. Packed with tender chicken, savory enchilada sauce, and gooey cheese, it's comfort food that’s quick to prepare and sure to please everyone at the table.
Ingredients
Main ingredients
- 3 cups Shredded cooked chicken
- 2 cups Enchilada sauce red or green
- 1 cup Sour cream regular or light
- 1 cup Shredded cheddar cheese or Mexican blend
- 1 cup Shredded Monterey Jack cheese
- 8 soft Flour tortillas 6-inch
- ½ cup Chopped onion optional
- ¼ cup Sliced black olives optional
- ½ teaspoon Ground cumin
- ¼ teaspoon Salt or to taste
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, half of the enchilada sauce, sour cream, cumin, and salt. Mix well.
- Spray a 9x13 inch baking dish lightly with cooking spray.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Layer 4 tortillas over the sauce, overlapping slightly.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the chopped onions and black olives if using.
- Top with a mix of both cheeses.
- Repeat layering with remaining tortillas, chicken mixture, onions, olives, and cheese.
- Pour remaining enchilada sauce evenly over the top.
- Cover dish with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly browned.
Notes
Serve hot, garnished with fresh cilantro or sliced jalapeños if desired. Leftovers keep well refrigerated for up to 3 days.