Chicken Enchilada Casserole
Chicken Enchilada Casserole has all the flavor of classic chicken enchiladas, yet comes together in minutes using only a handful of ingredients.
Servings: 6
Equipment
Ingredients
- Cooking spray
- 2 ¼ cups enchilada sauce red or green
- 8 ounces cream cheese room temperature
- 2 (4oz) cans mild diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- 3 cups cubed or shredded cooked chicken
- 2 cups shredded Monterey Jack cheese divided
- 6-8 medium corn or flour tortillas
Instructions
- Preheat the oven to 350℉ (175℃). Spray a 2-quart or 9x9 baking dish with cooking spray.
- In a large mixing bowl, mix 8 ounces cream cheese, 2 (4oz) cans mild diced green chiles, 1 teaspoon ground cumin, 1 teaspoon garlic powder and ¼ teaspoon kosher salt together until smooth and well combined. Fold in 3 cups cubed or shredded cooked chicken and mix to coat.
- Spread a thin layer of enchilada sauce (~¼ cup) over the bottom of the baking dish. Layer 2-3 tortillas, cutting in half to fit if needed, over the sauce so that the bottom of the pan is covered.
- Spread half of the chicken mixture over the tortillas. Drizzle a ½ cup enchilada sauce over the mixture of chicken, and then sprinkle with ½ cup of cheese. Repeat this process. Top with a final layer of tortillas and then pour the remaining enchilada sauce over the tortillas, spreading to cover. Sprinkle the remaining cheese over the casserole.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and browned.
- Remove the casserole from the oven and let rest for 5-10 minutes before serving with desired toppings.
Video
Notes
Enchilada Sauce: Use your favorite red or green enchilada sauce. For this recipe, I used my homemade enchilada sauce.
Control Spice: Use mild enchilada sauce and mild green chiles to prevent an overly spicy dish.
Gluten-Free: Use your favorite gluten-free or corn tortillas and ensure your enchilada sauce is gluten-free.
Double Recipe: Double ingredients and bake as directed in a 9x13-inch baking dish, adding 5-10 minutes if needed to warm through.
Storage: Leftover enchilada casserole can be stored in an airtight container for up to 3 days in the refrigerator. Warm individual servings in the microwave on high for 1 to 2 minutes. To reheat the whole casserole, cover loosely with foil and warm in a 350°F oven for about 20 minutes.
Make-Ahead: Assemble as directed, cover tightly with foil, and refrigerate for up to 24 hours before baking. Let come to room temperature for 20-30 minutes to take the chill off. Then bake as directed, adding 5-10 minutes to warm through if needed.
I don't recommend freezing due to the cream cheese layer, as it can separate a bit when thawed and baked.
Nutrition
Calories: 471kcal | Carbohydrates: 28g | Protein: 38g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 1566mg | Potassium: 395mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1165IU | Vitamin C: 15mg | Calcium: 408mg | Iron: 3mg
