Chicken Enchilada Casserole Cheese (Printable Version)
A layered Mexican-style dish with tender chicken, spicy sauce, cheese, and corn tortillas for a cozy dinner.
# What You Need:
→ Chicken
01 - 3 cups cooked, shredded chicken breast (about 2 large breasts)
→ Sauce & Dairy
02 - 2 1/2 cups red enchilada sauce
03 - 2 cups shredded Mexican blend cheese, 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
14 - 1/4 cup chopped fresh cilantro
15 - Sliced jalapeños
16 - Extra sour cream
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or 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 base.
05 - Spread half of the chicken mixture evenly over the tortillas.
06 - Drizzle 1/2 cup enchilada sauce over the chicken layer, 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 the final 4 tortillas, remaining enchilada sauce, and the last 1/2 cup of shredded cheese on top.
09 - Cover the dish tightly with aluminum foil and bake for 25 minutes.
10 - Remove foil and bake an additional 10 minutes, until cheese is bubbly and lightly browned.
11 - Let the casserole rest for 10 minutes before slicing to allow layers to set. Garnish with cilantro, jalapeños, and extra sour cream if desired.
# Expert Advice:
01 -
- Everything bakes in one dish so cleanup is practically nonexistent
- The layers get all melty and infused with sauce in the oven, no rolling required
- It reheats beautifully for lunch the next day
02 -
- The resting period is not optional if you want neat slices instead of a messy spoon situation
- Corn tortillas can tear when they are cold so let them sit at room temperature while you prep
03 -
- If your tortillas are stiff give them a quick splash of enchilada sauce before layering
- Let the casserole cool completely before covering for storage to prevent soggy tortillas