Creamy Chicken Enchilada Casserole
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Creamy Chicken Enchilada Casserole
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This cheesy and creamy Chicken Enchilada Casserole is an easy dinner recipe that the whole family will love!
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Ingredients
- 2 cups (about 12 ounces) diced or shredded cooked chicken (such as the meat from a rotisserie chicken)
- 1 cup green enchilada sauce, divided
- 1 (4.5 ounce) can chopped green chiles
- ½ cup full-fat sour cream, at room temperature
- 1 cup shredded Mexican-blend cheese, divided
- 8 (6-inch) corn tortillas
- Kosher salt and ground black pepper, to taste
- Optional garnish: sliced radishes, sour cream, sliced green onion or red onion, diced tomatoes, fresh cilantro, lime wedges, sliced olives, diced avocado or guacamole
Instructions
- Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
- Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
- In a large bowl, stir together the chicken, chopped green chiles, ½ cup of the enchilada sauce, all of the sour cream, and about half of the cheese (½ cup). Taste and season with salt and pepper.
- Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
- Top with half of the chicken mixture. Repeat with another layer of tortillas, and then another layer of the remaining chicken mixture.
- Drizzle with remaining ¼ cup enchilada sauce; sprinkle with remaining ½ cup of cheese. Cover with foil.
- Bake until heated through, about 20-25 minutes. Remove foil and bake for 5-10 more minutes, until cheese is nicely melted on top. Garnish with optional toppings.
Notes
- If you prefer to cook your own chicken at home, boil about 1 lb. of boneless, skinless chicken breasts or chicken thighs (if you like the dark meat) until cooked through, about 15 minutes. When cool enough to handle, chop or pull the chicken. You'll need a total of about 2 cups shredded. I find that 1 lb. of chicken breasts yields about 2 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
- To serve a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish.
- The corn tortillas will soften as they combine with the chicken and sauce. That's normal! The longer the dish sits, the softer the tortillas will be. If you like them a bit more firm, assemble the casserole just before baking.
- Make it a healthy chicken enchilada casserole! The corn tortillas are made with whole grains, the chicken is a lean protein, and you can use reduced-fat cheese and sour cream if that's your preference. Pile on plenty of veggies, too! Good options include shredded lettuce, fresh cilantro, onions, tomatoes, avocado, and salsa.
- The enchilada sauce gives this dish great flavor, but you can easily substitute with an equal amount of red or green salsa ("salsa verde").
- For even more flavor, add spices like smoky ground cumin, chili powder, garlic powder, or minced fresh garlic to the chicken mixture.
- Swap out the chicken and use 2 cups of pulled pork, 1 lb. of cooked ground beef, or 1 lb. of cooked ground turkey instead.
- Add a can of corn (drained), black beans (drained and rinsed), diced onion, or green bell pepper to the filling. Use the base recipe and jazz it up with as many spices and "extras" as you like. If using firm fresh vegetables, such as bell peppers or onions, you'll want to sauté the veggies in a large skillet before adding them to the filling.
- Corn tortillas are more authentic for enchiladas, but you can substitute with flour tortillas if you prefer.
- Use different types of cheese. Try just monterey jack cheese, just cheddar cheese, or use Colby or Pepper Jack.
Nutrition Information
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Serving
1/4 of the casserole
Calories
301kcal
(15%)
Carbohydrates
8g
(3%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
103mg
(34%)
Sodium
752mg
(31%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
779IU
(16%)
Vitamin C
1mg
(1%)
Calcium
226mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 301kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 103mg | 34% |
| Sodium | 752mg | 31% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 226mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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