Description
A delicious and simple chicken enchilada casserole that’s perfect for make-ahead meals. This family-friendly dish features layers of tortillas, shredded chicken, green chilies, and cheese for a comfort food classic.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 2 tablespoons taco seasoning
- 8–10 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 can (10 oz) enchilada sauce
- Optional toppings: chopped cilantro, diced tomatoes, sliced avocado
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, green chilies, and taco seasoning. Mix well.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Layer tortillas to cover the bottom of the dish, tearing them as needed to fit.
- Spread half of the chicken mixture over the tortillas, then sprinkle with 1/3 of the cheese.
- Add another layer of tortillas, then top with remaining chicken mixture and another 1/3 of the cheese.
- Pour the remaining enchilada sauce over the top, then sprinkle with the last 1/3 of cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let stand for 5-10 minutes before serving. Garnish with optional toppings if desired.
Notes
- You can use leftover chicken instead of rotisserie chicken.
- For a spicier version, add jalapeños or use hot enchilada sauce.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken casserole, enchilada casserole, make-ahead meal, Mexican food, family dinner
