Description
Mexican chicken enchilada casserole brings layers of spicy, cheesy goodness to family dinner tables. Hearty ingredients combine with zesty seasonings for a comforting meal that will satisfy hungry guests.
Ingredients
Scale
- 3 cups (24 oz/720 ml) cooked, shredded chicken (rotisserie chicken works well)
- 2 cups (8 oz/480 ml) shredded Mexican blend cheese (or cheddar/Monterey Jack mix)
- 2 cups (480 ml) enchilada sauce (store-bought or homemade)
- 8 small corn tortillas (or flour tortillas, if preferred)
- 1 can (4 oz/113 g) diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup (60 ml) chopped fresh cilantro
- ¼ cup (60 ml) sliced green onions
- Sour cream or guacamole (optional)
Instructions
- Preparation: Generously coat a 9×13-inch baking dish with cooking spray, ensuring complete surface coverage.
- Chicken Seasoning: Thoroughly blend shredded chicken with enchilada sauce, green chiles, cumin, and chili powder to create a robust, well-seasoned mixture.
- Base Layer: Spread a thin enchilada sauce layer across the dish bottom, establishing a moisture-rich foundation.
- First Assembly: Create the initial layer by arranging tortillas to completely cover the sauce, allowing slight overlaps for comprehensive coverage.
- Initial Filling: Evenly distribute half the seasoned chicken mixture over the tortillas, ensuring consistent flavor distribution and complete coverage.
- Cheese Integration: Sprinkle the first generous cheese layer, creating a rich, melting intermediate stratum.
- Secondary Layering: Repeat the process with additional tortillas, remaining chicken mixture, and another substantial cheese coating to build depth and complexity.
- Final Composition: Top with a final tortilla layer, thoroughly saturating with remaining enchilada sauce to ensure complete moisture.
- Cheese Finale: Crown the casserole with a complete cheese blanket, maximizing potential for golden, bubbling perfection.
- Baking Process: Cover with aluminum foil and bake at 375°F (190°C) for 20 minutes, then remove foil and continue baking 10-15 minutes until cheese turns golden and effervescent.
- Resting and Serving: Allow casserole to rest 5 minutes for flavor melding, then garnish with fresh cilantro, green onions, and optional sour cream or guacamole to elevate visual and taste experience.
Notes
- Manage Moisture Carefully: Spread a thin enchilada sauce layer first to prevent dry tortillas and create a perfect flavor foundation.
- Control Cheese Distribution: Sprinkle cheese generously but evenly to ensure consistent melting and rich flavor throughout each bite.
- Customize Protein Options: Swap chicken with shredded beef, pulled pork, or black beans for versatile dietary adaptations and personal preferences.
- Prevent Soggy Texture: Let casserole rest for 5 minutes after baking to allow ingredients to set and make cutting and serving easier without falling apart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg