Chicken Enchilada Casserole with Cheese (Print)

Layers of shredded chicken, corn tortillas, zesty enchilada sauce, and melted cheese create this comforting Mexican-inspired casserole perfect for family dinners.

# Ingredient List:

→ Chicken & Proteins

01 - 3 cups cooked, shredded chicken breast (about 2 large breasts)

→ Sauce & Dairy

02 - 2 1/2 cups red enchilada sauce (store-bought or homemade)
03 - 2 cups shredded Mexican blend cheese (or cheddar/monterey jack), divided
04 - 1/2 cup sour cream

→ Vegetables

05 - 1 cup frozen corn, thawed
06 - 1 small red onion, finely chopped
07 - 1 can (4 oz) diced green chiles, drained

→ Base

08 - 12 small corn tortillas

→ Seasonings

09 - 1 tsp ground cumin
10 - 1/2 tsp garlic powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Garnish (optional)

14 - 1/4 cup chopped fresh cilantro
15 - Sliced jalapeños
16 - Extra sour cream

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large bowl, combine shredded chicken, 1 cup enchilada sauce, 1 cup shredded cheese, sour cream, corn, onion, green chiles, cumin, garlic powder, smoked paprika, salt, and pepper. Mix until thoroughly incorporated.
03 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange 4 corn tortillas in the dish, slightly overlapping to cover the sauce layer.
05 - Spread half of the chicken mixture evenly over the tortillas.
06 - Drizzle 1/2 cup enchilada sauce over the chicken mixture, then sprinkle with 1/2 cup shredded cheese.
07 - Repeat layering with 4 more tortillas, remaining chicken mixture, 1/2 cup enchilada sauce, and 1/2 cup cheese.
08 - Complete with final 4 tortillas, remaining enchilada sauce, and the last 1/2 cup of cheese sprinkled on top.
09 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
10 - Remove foil and continue baking for an additional 10 minutes, or until cheese is bubbly and beginning to brown.
11 - Let casserole rest for 10 minutes before slicing to allow layers to set. Garnish with cilantro, jalapeños, and extra sour cream if desired.

# Expert Suggestions:

01 -
  • Its the kind of dinner that makes everyone pause their conversations and reach for seconds before speaking again
  • The layers get all bubbly and melded together like a cozy blanket on a plate
  • You can assemble it ahead of time and bake whenever hunger strikes
02 -
  • The resting period is not optional unless you want to serve enchilada salad instead of neat slices
  • Corn tortillas can tear easily, so overlap the pieces and dont stress about small gaps
  • If the cheese on top is browning too fast, tent with foil for the last few minutes
03 -
  • Shred your own cheese from blocks instead of buying pre-shredded for the creamiest melt
  • Let the casserole cool completely before covering and refrigerating to prevent condensation from making it soggy

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