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Easy Chicken Enchilada Casserole Recipe

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Ingredients
  

Chicken: I usually use rotisserie chicken for this, which is a huge time-saver. If you don’t have rotisserie chicken, you can cook and shred chicken breasts or thighs yourself—whatever works best for you.

Tortillas: I use corn tortillas, but flour tortillas work just as well.

Enchilada Sauce: A good enchilada sauce makes all the difference here. Don’t skimp on it—it’s the star of the show.

Cheese: You’ll need a blend of shredded cheese. I go for a mix of sharp cheddar and Monterey Jack because it melts beautifully and has that perfect flavor combo.

Onions: A little chopped onion adds some flavor and crunch. If you’re not a fan of onions, you can leave them out or swap for a little garlic.

Sour Cream: Just a dollop on top when serving adds that perfect creamy finish.

Seasoning: A taco seasoning packet (or your own mix of spices) is all you need to bring everything together.

Instructions
 

Step 1: Prepare Your Ingredients

  • Start by preheating your oven to 350°F (175°C). If you're using rotisserie chicken, just shred it up. If you're cooking your own chicken, make sure it’s cooked and shredded before you start layering everything together.
  • Next, chop your onion into small pieces. You don’t want huge chunks, just enough to add a little bite.

Step 2: Layer the Casserole

  • Grab a baking dish—something around 9x13 inches works great. Now, let's start layering:
  • First layer: Spread a little bit of enchilada sauce on the bottom of the baking dish to prevent sticking.
  • Tortillas: Cut your tortillas into halves or quarters so they fit the shape of your dish. Lay the first layer of tortillas on top of the sauce.
  • Chicken: Sprinkle a layer of your shredded chicken over the tortillas.
  • Cheese: Add a generous layer of cheese over the chicken.
  • Onions: Sprinkle some chopped onions over the cheese.
  • Sauce: Pour a little more enchilada sauce over everything, making sure it’s nice and covered.
  • Repeat these layers until your baking dish is full. You should have at least two or three layers, depending on the size of your dish. Finish it off with a final layer of cheese on top—because, let’s be real, you can never have too much cheese!

Step 3: Bake

  • Pop the casserole in the oven and bake for about 30 minutes, or until the cheese is bubbly and golden brown. I like to give it a quick broil for the last 2-3 minutes to really get that golden top. Just keep an eye on it so it doesn’t burn.

Step 4: Serve and Enjoy!

  • Once it’s done baking, take it out of the oven and let it cool for a few minutes. Then, serve it up with a dollop of sour cream, some fresh cilantro (if you like), and maybe a side of Mexican rice or refried beans.