Description
Cheesy Chicken Enchilada Bake is a comforting, layered casserole dish made with shredded chicken, enchilada sauce, tortillas, and plenty of melted cheese. It’s a quick and easy way to enjoy all the flavors of enchiladas with minimal effort.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups red enchilada sauce
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños or green onions (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken with 1 cup of enchilada sauce, sour cream, cumin, chili powder, salt, and pepper.
- Spread a small amount of enchilada sauce on the bottom of the baking dish.
- Layer 1/3 of the tortilla pieces over the sauce, followed by 1/3 of the chicken mixture, and a sprinkle of both cheeses.
- Repeat the layers twice more, finishing with cheese on top.
- Pour remaining enchilada sauce over the top layer and spread evenly.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes, until cheese is melted and bubbly.
- Remove from oven and let rest for 5–10 minutes. Garnish with chopped cilantro and optional toppings before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Green enchilada sauce can be used for a different flavor profile.
- Great for meal prep—leftovers reheat well.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg