Description
Hearty Mexican-inspired chicken enchilada casserole brings layers of zesty flavor and comforting textures to your dinner table. Cheesy, spicy goodness awaits when you dive into this crowd-pleasing dish that promises to satisfy comfort food cravings.
Ingredients
Scale
Protein:
- 3 cups (720 milliliters/24 ounces) cooked, shredded chicken (rotisserie chicken works well)
Cheese and Sauce:
- 2 cups (480 milliliters) enchilada sauce (store-bought or homemade)
- 2 cups (480 milliliters/8 ounces) shredded Mexican blend cheese (or cheddar/Monterey Jack mix)
Spices and Additional Components:
- 1 can (4 ounces/113 grams) diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 small corn tortillas (or flour tortillas, if preferred)
Garnish:
- ¼ cup (60 milliliters) chopped fresh cilantro
- ¼ cup (60 milliliters) sliced green onions
- Sour cream or guacamole (optional)
Instructions
- Prepare the baking vessel by lightly coating a 9×13-inch dish with oil or cooking spray, ensuring the entire surface is evenly greased.
- Create a flavor-packed chicken blend by combining shredded chicken with enchilada sauce, green chiles, cumin, and chili powder, mixing thoroughly to distribute seasonings completely.
- Construct the first foundation layer by spreading a thin coat of enchilada sauce across the bottom of the prepared dish, creating a moisture barrier.
- Carefully arrange tortillas to completely cover the sauce, allowing slight overlapping to ensure full coverage of the baking dish’s base.
- Distribute half of the seasoned chicken mixture evenly across the tortilla layer, ensuring consistent coverage and flavor distribution.
- Generously sprinkle the first cheese layer over the chicken, creating a melty, rich intermediate stratum.
- Repeat the layering process with additional tortillas, remaining chicken mixture, and another generous cheese coating, building depth and complexity.
- Complete the casserole with a final tortilla layer, pouring remaining enchilada sauce to saturate the top completely.
- Crown the dish with a final cheese blanket, ensuring thorough coverage for maximum meltiness.
- Protect the casserole with aluminum foil and bake in a preheated 375°F (190°C) oven for 20 minutes.
- Remove foil and continue baking for an additional 10-15 minutes until cheese becomes golden and bubbly.
- Allow the casserole to rest for 5 minutes, enabling flavors to meld and facilitating easier serving.
- Garnish with fresh cilantro, sliced green onions, and optional sour cream or guacamole to enhance visual appeal and taste complexity.
Notes
- Enhance flavor by marinating chicken in lime juice and garlic before shredding for a zestier taste profile.
- Swap corn tortillas with low-carb alternatives like cauliflower tortillas or lettuce wraps for a keto-friendly version.
- Control spice levels by adjusting chili powder and selecting mild or hot enchilada sauce according to personal preference.
- Prep casserole ahead of time and refrigerate unbaked, then cook when ready to serve for convenient meal planning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg