Chicken Enchilada Casserole
A cozy, one-dish dinner that captures all the bright flavors of enchiladas in a creamy, bake-and-serve casserole. Creamy cheese, tangy salsa, and tender chicken come together in layers for a comforting weeknight favorite.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup salsa
- 1 cup shredded cheese (cheddar or pepper jack)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 6 small corn or flour tortillas, cut into strips
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to keep the casserole from sticking.
- In a large bowl, stir together the shredded chicken, enchilada sauce, salsa, cream cheese, and sour cream until well combined and creamy.
- Warm the tortillas briefly in the microwave or on the stove to make them pliable. This helps prevent tearing when you layer.
- Spread a thin layer of the chicken mixture on the bottom of the prepared dish. Layer with tortillas, then more filling, and a sprinkle of cheese. Repeat until you’ve used up the ingredients, finishing with a layer of cheese on top.
- Tuck a light drizzle of olive oil and a pinch of cumin and garlic powder across the top for extra flavor. Season with a little salt and pepper.
- Bake for 20–25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
- Remove from oven and let rest for 5–10 minutes before slicing. This helps the layers set and makes servings cleaner.
- Serve with your favorite toppings like sliced avocado, chopped cilantro, a dollop of sour cream, or a squeeze of lime for brightness.