Chicken Enchilada Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
315 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Casserole
Description
This casserole combines shredded chicken with sour cream and green enchilada sauce, layered with cut corn tortillas and shredded Monterey Jack cheese. The layering is repeated before baking covered in a 9x13 dish to allow flavors to meld and ingredients to heat through evenly. The final uncovered baking step gives a lightly browned cheese topping. Resting before serving helps the casserole set for easier slicing and serving. Fresh toppings including cilantro, diced avocado, and tomatoes add brightness and color to the rich casserole.
The texture is creamy and saucy from the sour cream and enchilada sauce, with tender chicken and softened tortillas providing body. Fresh diced toppings contrast by adding freshness and slight bite. The dish is practical for meal prepping as it can be assembled ahead and refrigerated or frozen before baking, then baked fresh. Leftovers store well and can be reheated in oven or microwave depending on quantity.
Using freshly shredded cheese rather than pre-shredded helps melt quality and texture. Slightly stale tortillas help avoid sogginess by absorbing sauce without becoming mushy. The sour cream in squeeze tubes simplifies layering and spreading.
Ingredients
- 4½ cups chicken shredded
- 1 (28-ounce) can Green enchilada sauce
- 1 cup sour cream
- 9-10 corn tortilla cut into 1-2 inch squares
- 4 cups Monterey jack cheese shredded
- cilantro optional, for toppings
- avocado
- tomato
Instructions
- Preheat oven to 375°F.
- Grease a 9x13 casserole dish and layer half of the chicken, sour cream, tortilla cubes, sauce, and cheese. Repeat these layers once more and bake, covered, for 40 minutes.
- Uncover and bake for an additional 10 minutes. Let it rest for about 15 minutes before serving.
- Top with cilantro, avocados, and tomatoes.
Notes
- Assemble the casserole ahead and refrigerate overnight or freeze for up to 3 months before baking.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat large portions in the oven to preserve texture; use microwave for smaller servings.
- Use sour cream from a squeeze tube to make layering easier.
- Freshly shredded cheese melts better than pre-shredded versions.
- Using slightly stale or toasted tortillas helps prevent the casserole from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 101mg | 34% |
| Sodium | 343mg | 14% |
| Potassium | 371mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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