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Chicken Enchilada Casserole

A comforting dish combining juicy chicken, enchilada sauce, and melted cheese, layered between crispy corn tortillas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded chicken or pulled rotisserie chicken
  • 10 ounces red enchilada sauce (1 can), reserved 1 tablespoon for layering
  • 4 ounces chopped green chiles (1 can)
  • 1.5 cups shredded cheddar cheese for topping
  • 8 pieces corn tortillas or 12 street taco-sized corn tortillas

Method
 

Preparation
  1. Preheat your oven to 425˚F.
  2. In a large bowl, combine the shredded chicken, red enchilada sauce (reserving 1 tablespoon), and the chopped green chiles. Mix well.
Layering
  1. Pour the reserved tablespoon of enchilada sauce into an 8x8" casserole dish and spread it evenly over the bottom.
  2. Lay half of the tortillas on top, cutting them to fit as needed.
  3. Add half of the chicken mixture over the tortillas, followed by half of the shredded cheddar cheese.
  4. Repeat the layers with the remaining tortillas, chicken, and cheese.
Baking
  1. Place the casserole in the preheated oven and bake for 20 minutes or until the edges are bubbling and the casserole is hot throughout.
Serving
  1. Remove the casserole from the oven and garnish with chopped green onions, fresh cilantro, or pico de gallo.

Notes

Use leftover roasted or rotisserie chicken to save time. Adjust heat level with spicier enchilada sauce or by adding jalapeños. Experiment with different cheeses for variety.