Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a flavorful, cheesy baked dish featuring tender shredded chicken layered with enchilada sauce and tortillas, perfect for a comforting Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas, cut into quarters
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, half of the cheddar and Monterey Jack cheeses, enchilada sauce, chopped onion, green chilies, cumin, garlic powder, salt, and pepper.
- In a greased 9×13 inch baking dish, spread a thin layer of the chicken mixture.
- Layer quartered corn tortillas evenly over the mixture.
- Repeat layering with remaining chicken mixture and tortillas.
- Top the casserole with the remaining shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped fresh cilantro if desired and let cool for 5 minutes before serving.
Notes
For extra heat, add a diced jalapeño or serve with sliced avocado and sour cream.
Find it online: https://foodnarrative.com/shredded-chicken-enchilada-casserole/