Description
A delicious and easy-to-make Chicken Enchilada Casserole that is perfect for a comforting family meal. Layers of shredded chicken, beans, cheese, and spices, all baked to perfection and topped with your favorite garnishes.
Ingredients
Units
Scale
Ingredients:
- 2 cups cooked shredded chicken (rotisserie or poached works great)
- 1 (15 oz) can red enchilada sauce
- 6–8 small corn or flour tortillas, halved or cut to fit the dish
- 1 (15 oz) can black beans or refried beans (optional)
- 1 1/2–2 cups shredded Mexican blend cheese
- 1/2 cup chopped onion (optional)
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder (optional for heat)
Optional Toppings:
- Sour cream
- Chopped cilantro
- Sliced avocado or guacamole
- Diced tomatoes or green onions
- Pickled jalapeños
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×9 or 9×13-inch baking dish.
- Layer the Casserole: Spread a few tablespoons of enchilada sauce on the bottom of the dish. Layer tortillas to cover the bottom, followed by half the chicken, beans (if using), some onion, spices, sauce, and cheese. Repeat layers—tortilla, filling, sauce, and cheese—ending with a final layer of tortillas, sauce, and remaining cheese on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 5–10 minutes, or until the cheese is bubbly and golden.
- Cool and Serve: Let rest for 10–15 minutes before slicing. Top with sour cream, avocado, cilantro, or your favorite toppings.
Notes
- You can use green enchilada sauce for a different flavor.
- To save time, use store-bought rotisserie chicken.
- For a gluten-free version, use corn tortillas and check labels on enchilada sauce.
Nutrition
- Serving Size: 1 slice
- Calories: ~460
- Sugar: ~4 g
- Sodium: ~750 mg
- Fat: ~22 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~11 g
- Trans Fat: 0 g
- Carbohydrates: ~30 g
- Fiber: ~5 g
- Protein: ~32 g
- Cholesterol: ~80 mg
