Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a deliciously cheesy, satisfying Mexican-inspired baked dish packed with tender shredded chicken and rich enchilada sauce.
- 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 enchilada sauce
- 8 corn tortillas, cut into strips
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup diced green chilies
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, half of the enchilada sauce, diced onion, green chilies, and half of the cheese. Season with salt and pepper.
- In a greased 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
- Layer half of the tortilla strips over the sauce.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle a layer of cheese over the chicken mixture.
- Repeat with the remaining tortilla strips, chicken mixture, and cheese.
- Pour the remaining enchilada sauce evenly over the top.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before garnishing with fresh cilantro and sour cream, if desired.
Notes
For extra spice, add sliced jalapeños or serve with a side of guacamole for a fresh twist.