Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Enchilada Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 71 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

This Chicken Enchilada Casserole is a comforting, layered Mexican-inspired dish that combines shredded chicken cooked with taco seasoning and onions, layered with flour tortillas, enchilada sauce, and melted cheddar cheese. Baked until bubbly and golden, this casserole serves as a perfect family-friendly meal with rich, savory flavors and a satisfying cheesy finish.

Ingredients

Chicken Mixture

  • 2 lbs shredded chicken
  • ½ cup yellow onion, diced
  • ¼ cup taco seasoning
  • ¼ cup water

Other Ingredients

  • 2.5 cups enchilada sauce
  • 8 – 8 inch flour tortillas
  • 12 ounces cheddar cheese, shredded

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
  2. Cook the Chicken Mixture: In a skillet over medium-high heat, combine the shredded chicken, diced onions, taco seasoning, and ¼ cup of water. Cook for about 5 minutes, stirring occasionally until most of the liquid evaporates and the mixture is heated through and flavorful.
  3. Prepare the Casserole Base: Grease an 11×9-inch casserole dish. Pour ½ cup of enchilada sauce evenly onto the bottom of the dish. Layer two flour tortillas over the sauce, covering the dish’s bottom completely.
  4. Layer the Filling: Spread one-third of the chicken mixture evenly over the tortillas. Spoon ½ cup of enchilada sauce over the chicken, then sprinkle 1 cup of shredded cheddar cheese on top.
  5. Repeat Layers: Repeat the layering process two more times: tortillas, chicken mixture, enchilada sauce, and cheese, creating three layers in total.
  6. Top the Casserole: Finish by placing the remaining two tortillas on top of the last layer, pouring the remaining enchilada sauce over them, and sprinkling the rest of the shredded cheese evenly on top.
  7. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the dish to heat evenly.
  8. Bake Uncovered: Remove the foil cover and bake for an additional 10 minutes until the cheese on top is melted, bubbly, and slightly golden brown.
  9. Cool and Serve: Let the casserole cool for a few minutes after baking to set, then slice and serve hot.

Notes

  • You can substitute the flour tortillas with corn tortillas for a gluten-free option, though the texture will be slightly different.
  • Adjust the amount of taco seasoning to taste if you prefer more or less spice.
  • Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Adding some chopped cilantro or sliced jalapeños on top before serving adds fresh flavor and heat.
  • Using rotisserie chicken can save time in preparing the shredded chicken.

Find it online: https://slsrecipes.com/chicken-enchilada-casserole-recipe/