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Easy Cheesy Chicken Enchilada Casserole

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A quick and easy cheesy chicken enchilada casserole that combines tender shredded chicken, melty cheese, and rich enchilada sauce for a comforting weeknight dinner.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 2 cups mild enchilada sauce (such as Herdez)
  • 8 small or 6 large flour tortillas (white or whole wheat)
  • 2 cups shredded cheese (a mix of cheddar and Monterey Jack)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional garnish)
  • Sour cream or Greek yogurt for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, avoiding browning.
  3. In a mixing bowl, combine shredded chicken with sautéed onion and garlic. Stir in ground cumin, smoked paprika, salt, and pepper. Pour in 1 cup of enchilada sauce and mix until evenly coated.
  4. Lightly grease a 9×13 inch baking dish. Spread about ½ cup enchilada sauce on the bottom. Layer 3-4 tortillas to cover the base, overlapping if needed. Spoon half the chicken mixture evenly over tortillas and sprinkle with 1 cup shredded cheese.
  5. Repeat with another tortilla layer, remaining chicken mixture, and cheese.
  6. Pour the remaining 1 cup enchilada sauce evenly over the top layer. Finish with the last 1 cup shredded cheese, spreading evenly.
  7. Bake for 20-25 minutes until cheese is melted, bubbly, and slightly browned on edges.
  8. Remove from oven and let rest for 5 minutes before cutting. Garnish with chopped cilantro and a dollop of sour cream or Greek yogurt if desired.

Notes

If casserole browns too quickly, tent loosely with foil halfway through baking. Use warm chicken for easier shredding. Avoid pre-shredded cheese with anti-caking agents for better melt. Can be assembled a day ahead and refrigerated. For gluten-free, use corn or gluten-free tortillas. For dairy-free, use vegan cheese and coconut yogurt.

Nutrition

Keywords: chicken enchilada casserole, easy dinner, cheesy casserole, weeknight meal, Mexican casserole, comfort food

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