Easy Cheesy Chicken Enchilada Casserole
A warm and comforting cheesy casserole featuring tender shredded chicken, creamy cheese, and zesty enchilada sauce, perfect for busy weeknights or relaxed weekends.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken from a rotisserie chicken or boiled chicken breasts adds moisture and protein
- 12 pieces corn tortillas provides structure and texture
- 28 oz red enchilada sauce (two 14-oz cans) brings moisture and flavor
- 4 oz cream cheese cubed, adds creaminess and richness
- 3 cups shredded Mexican cheese blend (divided) provides meltiness and flavor
- 1 medium onion finely chopped, adds flavor and aroma
- 2 cloves garlic minced, enhances flavor
- 1 tbsp taco seasoning gives spice and depth
- 2 tbsp olive oil for sautéing
- to taste Fresh cilantro, sour cream, and sliced jalapeños for topping, adds freshness and optional heat
Instructions
Preparation
- Begin by heating the olive oil in a medium-sized skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
- Stir in the taco seasoning. Mix well and let the seasoning heat for about a minute to release the spices' aroma and flavor.
- Add the shredded chicken to the skillet, mixing it thoroughly with the onion and garlic mixture, and allow it to heat through for a couple of minutes.
- Stir in the cubed cream cheese until mostly melted and evenly distributed throughout the chicken mixture.
- Preheat your oven to 350°F.
Assembling
- In a large mixing bowl, combine the red enchilada sauce with 1 cup of the shredded Mexican cheese blend.
- Spread a thin layer of the enchilada sauce mixture across the bottom of a 9x13-inch baking dish.
- Layer 4 corn tortillas over the sauce, slightly overlapping them.
- Spoon half of the chicken mixture over the tortillas, spreading it evenly.
- Pour about one-third of the remaining enchilada sauce mixture over the chicken.
- Repeat the layering process with another 4 tortillas, the remaining chicken mixture, then another layer of 4 tortillas.
- Finish with the leftover enchilada sauce mixture and sprinkle remaining shredded Mexican cheese blend over the top.
Baking
- Bake the casserole in the preheated oven for about 25 to 30 minutes, or until the cheese is bubbling and the edges are lightly golden.
Notes
Let the casserole rest for a few minutes after baking before serving to allow layers to set. Garnishing with fresh cilantro adds flavor and color.