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5.0 from 12 votes

Chicken Enchilada Casserole Recipe

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 386 kcal
Course: Main Course
Cuisine: American , Mexican

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

    Cup of Yum
  1. Preheat oven to 350º F.
  2. 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.
  3. Mix together the shredded chicken and the Stone House Seasoning. Set aside.
  4. 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.
  5. 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

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

% 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.