Description
This Cheesy Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish featuring shredded chicken rolled in flour tortillas, smothered in enchilada sauce, sour cream, and loads of melted cheese. Perfect for a family dinner, this easy baked casserole combines warm spices, tender chicken, and gooey cheese in every bite.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 1/2 cup diced green chiles (optional)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
Assembly & Topping
- 8 flour tortillas
- 1 (10 oz) can enchilada sauce (red or green, your preference)
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/4 cup chopped cilantro (for garnish)
- 1/2 cup sliced black olives (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Chicken Filling: In a large bowl, combine the shredded chicken, finely chopped onion, diced green chiles if using, garlic powder, cumin, chili powder, salt, and pepper along with half of the shredded cheese. Mix all ingredients thoroughly to ensure the spices and cheese are evenly distributed.
- Assemble the Casserole: Spread a thin layer of enchilada sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking and add flavor. Then, take each flour tortilla, spoon about 2-3 tablespoons of the chicken mixture onto it, and roll up tightly.
- Place Tortillas: Arrange the rolled tortillas seam-side down in the baking dish in an even layer.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Next, spread the sour cream over the sauce layer, then sprinkle the remaining shredded cheese evenly on top to create a cheesy crust.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
- Garnish: Remove the casserole from the oven and sprinkle the chopped cilantro and sliced black olives, if using, over the top to add freshness and a burst of color.
- Serve: Allow the casserole to cool slightly before serving. This dish pairs wonderfully with extra sour cream, guacamole, or a fresh salad on the side. Enjoy!
Notes
- Use either red or green enchilada sauce according to your preference for flavor variety.
- For a spicier dish, add jalapeños or increase chili powder to taste.
- Flour tortillas can be substituted with corn tortillas if desired, but flour tend to hold up better in baking.
- Shredded rotisserie chicken works great for a quick shortcut.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
