Chicken Enchilada Casserole – This Chicken Enchilada Casserole is a mouthwatering and cheesy dish that you’ll definitely want to try. It’s a perfect blend of tender shredded chicken, savory taco seasoning, and rich enchilada sauce, layered between flour tortillas and topped with loads of gooey cheddar cheese. With every bite, you’ll get a burst of flavor that will make you feel like you’re in a Mexican restaurant!
This Chicken Enchilada Casserole has been a favorite in my family for years. My husband absolutely loves it and always requests it for his birthday dinner. It’s a dish that I love making for our family gatherings, and it always disappears quickly. I remember the first time I made it, I was nervous that my picky eaters wouldn’t like it, but to my surprise, they all went back for seconds! Now it’s a staple in our household and I can’t wait for you to try it too.
Why This Chicken Enchilada Casserole is a Must-Try?
- This Chicken Enchilada Casserole is perfect for a crowd or a cozy family dinner.
- The layers of tender chicken, flavorful taco seasoning, and rich enchilada sauce make for a mouthwatering combination.
- This casserole is topped with loads of gooey cheddar cheese that is sure to satisfy any cheese lover.
- This recipe is easy to make and can be prepared in advance for a stress-free dinner party.
- This dish is perfect for leftovers and can be reheated for a quick and delicious meal.
Ingredients:
- 2.5 cups (20 oz.) Enchilada sauce
- 8 -8 inch Flour tortillas
- 2 lbs. Chicken, cooked and shredded
- ¼ cup Taco seasoning
- ½ cup Yellow onion, diced
- 12 oz. Cheddar cheese, shredded (about 3 cups)
Directions:
Preheat the oven to 350 degrees F.
In a skillet over medium-high heat, add the shredded chicken, onions, taco seasoning, and 1/4 cup of water. Cook for 5 minutes until the liquid has mostly disappeared.
Grease an 11×9 inch casserole dish and add 1/2 cup of enchilada sauce to the bottom.
Place two tortillas on top of the sauce, covering the bottom of the dish.
Layer 1/3 of the chicken on top of the tortillas, followed by 1/2 cup of the enchilada sauce and 1 cup of shredded cheese.
Repeat step 5 two more times to create two more layers.
Place the final two tortillas on top and pour the remaining enchilada sauce over them, followed by the remaining shredded cheese.
Cover the casserole with aluminum foil and bake for 30 minutes.
Remove the foil and continue to bake for an additional 10 minutes until the cheese is melted and bubbly.
Notes:
- You can use corn tortillas instead of flour tortillas for a gluten-free version of this recipe.
- If you don’t have taco seasoning, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Feel free to add additional toppings such as diced tomatoes, jalapenos, cilantro, or sour cream.
In conclusion, this Chicken Enchilada Casserole recipe is a crowd-pleasing dish that is perfect for a family dinner or gathering with friends. With its layers of juicy shredded chicken, flavorful taco seasoning, and gooey melted cheese, it’s a dish that will leave everyone satisfied and asking for seconds. Plus, it’s easy to assemble and can be customized with your favorite toppings and cheese. Whether you’re a seasoned cook or a beginner, this recipe is a must-try for anyone who loves Mexican-inspired cuisine. Give it a try and let it become a staple in your recipe collection!
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake it. Just make sure to add an extra 10-15 minutes to the cooking time if you’re baking it straight from the fridge.
Can I freeze this recipe?
Yes, you can freeze this recipe. Assemble the casserole as directed, but don’t bake it. Instead, cover it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. To bake, thaw it in the refrigerator overnight and then bake as directed.
Can I use a different type of cheese?
Yes, you can use a different type of cheese such as Monterey Jack or Pepper Jack for a spicier version. You can also mix different cheeses for a unique flavor.
What can I serve with this recipe?
This casserole is delicious on its own, but you can serve it with some Mexican rice, refried beans, or a side salad for a complete meal.
Chicken Enchilada Casserole
Ingredients
- 2.5 cups 20 oz. Enchilada sauce
- 8 -8 inch Flour tortillas
- 2 lbs. Chicken cooked and shredded
- ¼ cup Taco seasoning
- ½ cup Yellow onion diced
- 12 oz. Cheddar cheese shredded (about 3 cups)
Instructions
- Preheat the oven to 350 degrees F.
- In a skillet over medium-high heat, add the shredded chicken, onions, taco seasoning, and 1/4 cup of water. Cook for 5 minutes until the liquid has mostly disappeared.
- Grease an 11x9 inch casserole dish and add 1/2 cup of enchilada sauce to the bottom.
- Place two tortillas on top of the sauce, covering the bottom of the dish.
- Layer 1/3 of the chicken on top of the tortillas, followed by 1/2 cup of the enchilada sauce and 1 cup of shredded cheese.
- Repeat step 5 two more times to create two more layers.
- Place the final two tortillas on top and pour the remaining enchilada sauce over them, followed by the remaining shredded cheese.
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and continue to bake for an additional 10 minutes until the cheese is melted and bubbly.
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