Description
This Chicken Enchilada Casserole is a hearty and comforting Mexican-inspired dish featuring layers of shredded chicken seasoned with taco spices, soft flour tortillas, rich enchilada sauce, sautéed onions, and melted cheddar cheese. Baked to perfection, it offers a deliciously cheesy and flavorful meal that’s perfect for family dinners or gatherings.
Ingredients
Scale
Enchilada Sauce
- 2.5 cups enchilada sauce
Tortillas
- 8 – 8 inch flour tortillas
Chicken Mixture
- 2 lbs shredded chicken
- ¼ cup taco seasoning
- ½ cup yellow onion, diced
- ¼ cup water
Cheese
- 12 ounces cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook Chicken Mixture: In a skillet over medium-high heat, combine shredded chicken, diced onions, taco seasoning, and ¼ cup water. Cook for 5 minutes until most of the liquid evaporates and the flavors meld.
- Prepare Casserole Base: Grease an 11×9-inch casserole dish and spread ½ cup of enchilada sauce evenly on the bottom. Lay two flour tortillas over the sauce to cover the base.
- Layer Ingredients: Spread one-third of the cooked chicken mixture over the tortillas, then pour ½ cup of enchilada sauce on top, followed by 1 cup of shredded cheddar cheese.
- Add More Layers: Repeat the layering process two more times, starting with tortillas, chicken mixture, enchilada sauce, and cheese.
- Top Layer: Place the final two tortillas on top, pour the remaining enchilada sauce over them, and sprinkle the remaining shredded cheese evenly.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes to allow the cheese to brown and bubble beautifully.
Notes
- You can substitute corn tortillas if preferred for a gluten-free option, but flour tortillas provide a softer texture.
- Leftover chicken or rotisserie chicken can be used to save time.
- For extra heat, consider adding chopped jalapeños or a dash of hot sauce into the chicken mixture.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
