Chicken Enchilada Casserole Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
386 kcal
-
Course
Main Course
Chicken Enchilada Casserole Recipe
Report
This easy Chicken Enchilada Casserole recipe is everything you love about enchiladas made into this crispy, cheesy, and delicious crowd-favorite casserole! On the table in 30 minutes and great to make ahead!
Share:
Ingredients
- olive oil
- 6 tortillas
- 4 chicken breasts cooked and shredded
- 1 teaspoon Stone House Seasoning
- 2 cups enchilada sauce
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- cilantro for garnish (optional)
Instructions
- Preheat oven to 350º F.
- Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a baking sheet lined with paper towels. Set aside.
- Mix together the shredded chicken and the Stone House Seasoning. Set aside.
- Spread about 1/2 cup of enchilada sauce into the bottom of a 9x13 casserole dish. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about 1/2 cup. Layer on chicken mixture, making sure to spread mixture evenly over tortillas and enchilada sauce. Top with large dollops of sour cream. Sprinkle on a little of both cheeses.
- Repeat layering with more tortillas, enchilada sauce, chicken, sour cream, and end with cheeses. Bake in oven until cheeses have melted, about 20 minutes. Topped with chopped cilantro (optional) and serve.
Notes
- You may add beans, lettuce, or diced tomatoes to the recipe if desired.
- To make ahead. Simply assemble the casserole as instructed without baking. Wrap tightly and store in the refrigerator for up to 3 days until ready to bake. When ready to bake, remove the wrap and bake as instructed. Serve warm.
- To store leftovers. Wrap the cooled casserole well or place it in an airtight container and place it in the refrigerator for up to 3 days.
- To freeze. Wrap the uncooked or cooled casserole well or store in an airtight container and place it in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warm.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
18g
(6%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
115mg
(38%)
Sodium
1283mg
(53%)
Potassium
518mg
(15%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
863IU
(17%)
Vitamin C
3mg
(3%)
Calcium
268mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 1283mg | 53% |
| Potassium | 518mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 268mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
