Easy Chicken Enchilada Casserole

We’ve got some gold going on here, friends. Picture this: a bubbly, cheesy, spicy delight that is an absolute hit whether it’s a regular Tuesday night or a cozy family gathering. This Easy Chicken Enchilada Casserole is like if your favorite Mexican dish and a warm, fuzzy blankie had a love child. It’s perfect for when life feels a little chaotic but you’re craving something delicious and comforting. Trust me; it’s as wonderful as it sounds.

Now, let me take you on a wild ride through my kitchen adventures. Seriously, my husband basically put a ring on it BECAUSE of this dish. He was truly convinced he’d never find anything better. The kids? They can’t keep their paws off it, licking their plates clean. A while back, we had a family game night, and this casserole stole the show more than my youngest’s magic tricks. Now it’s a staple at our house and, frankly, would be considered a crime not to make it.

How to Make It

Grab your favorite casserole dish, and let’s dive into this symphony of flavors. If you can layer clothes at the bottom of the wardrobe, you can layer this. No fancy skills needed, just loads of enthusiasm.

✔Ingredient Notes

– Cooked Chicken: Leftover rotisserie or boiled work like a charm. I’ve totally shredded it by hand in a pinch.
– Corn Tortillas: The more, the merrier. Broken ones? Just chuck them in. No one notices.
– Enchilada Sauce: Whether homemade or from a jar, get one that’s as spicy or mild as your heart desires.
– Cheddar Cheese: Use the sharp stuff. Or mix it up if you’ve got random cheese hiding in the fridge.

✔Recipe Steps

1. Preheat the oven. Get it nice and toasty at 375°F.
2. Layer the bottom of the casserole dish. Tortillas are your foundation.
3. Spread a layer of enchilada sauce over the tortillas.
4. Toss in your shredded chicken followed by a cheese layer.
5. Repeat all those layers until you’ve hit the top.
6. Finish with a final cheesy extravaganza. Bake until golden and bubbly, about 25 to 30 minutes.

What to Serve It With

– Steamed rice? Killer combo.
– A fresh garden salad for balance.
– Guacamole. Loads of it.

✔Tips & Mistakes

✔Storage Tips

Pop leftovers (if there are any) in the fridge, covered. Perfectly fine when reheated, or, if you’re like me and can’t wait, eat it cold as breakfast. Seriously, it’s a thing.

✔Variations and Substitutions

You can swap chicken for beans, or make it a ground beef affair. If you’re out of cheddar, any melty cheese will do the trick. And for the sauce, I’ve been in a pinch and used salsa before. It was a wild, spicy ride.

Frequently Asked Questions

Easy Chicken Enchilada Casserole

This easy chicken enchilada casserole combines shredded chicken, cheese, and enchilada sauce for a quick and satisfying meal the whole family will enjoy.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups shredded cooked chicken
• ▢ 2 cups shredded cheddar cheese
• ▢ 1.5 cups red enchilada sauce
• ▢ 8 count flour tortillas 8-inch size
• ▢ 0.5 cup sour cream
• ▢ 0.25 cup chopped green onions optional for garnish

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
• Place 4 tortillas over the sauce, then layer half of the shredded chicken, half of the cheese, and half of the remaining enchilada sauce.
• Repeat the layering with the remaining tortillas, chicken, cheese, and sauce.
• Cover the casserole with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10 minutes until bubbly and cheese is melted.
• Let cool slightly before serving, garnish with sour cream and chopped green onions if desired.

Notes

This casserole can be made ahead and refrigerated before baking. Leftovers reheat well for lunch or dinner the next day.