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Chicken Enchilada Casserole

A cozy and hearty chicken enchilada casserole layered with shredded chicken, enchilada sauce, cheese, and tortillas for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups cooked and shredded chicken Provides hearty protein and rich flavor.
  • 15 ounces red enchilada sauce Adds depth and a spicy kick.
  • 2 cups Mexican cheese blend Melts beautifully for topping.
  • 1 can chopped green chiles Adds texture and spice.
  • 1 can black beans Enhances protein content.
  • 1 cup sour cream Contributes creaminess to the dish.
  • 1 cup corn Adds sweetness and color.
  • 1 teaspoon cumin Infuses an earthy undertone.
  • 1 teaspoon garlic powder Enhances flavor.
  • 1 teaspoon onion powder Adds savoriness.
  • 1/2 teaspoon black pepper Provides mild heat.
  • 1 teaspoon Kosher salt Essential for flavor.
  • 1/2 teaspoon red pepper flakes Adds additional heat.
  • 1 teaspoon chipotle chili powder Contributes smokiness.
  • 6 pieces flour tortilla shells Base layers for structure.
  • 1 cup chopped cherry tomatoes Fresh topping for sweetness.
  • 1/4 cup chopped cilantro Adds fresh flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a mixing bowl, combine shredded chicken, 15 ounces of enchilada sauce, half of the cheese, green chiles, black beans, sour cream, corn, and seasonings; mix until combined.
  3. Pour the remaining enchilada sauce into the bottom of a 9x13 baking dish.
Layering
  1. Lay 3 tortilla shells in the dish and top with half of the meat mixture.
  2. Repeat with another 3 tortillas and the rest of the meat mixture.
  3. Sprinkle the remaining cheese on top.
Baking
  1. Bake for 18 minutes, then broil on high for 2-3 minutes until the cheese is bubbly and golden.
  2. Top with chopped tomatoes and cilantro before serving.

Notes

For added flavor, consider marinating the chicken in enchilada sauce before shredding. Use rotisserie chicken to save time, and experiment with different toppings and sauces.