Easy Chicken Enchilada Casserole

Name: Easy Chicken Enchilada Casserole
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 20 20 ounces Green enchilada sauce; 12 12 ounces salsa verde; 4 4 cups cooked shredded or chopped chicken; 1 1 teaspoon garlic powder; 1 1 teaspoon onion powder; 1 1 teaspoon dried oregano; 1 1 teaspoon chili powder; 1 1 teaspoon cumin; ½ ½ teaspoon salt; ¼ ¼ teaspoon black pepper; 14 14 white or yellow corn tortillas; 2 2 cups shredded Monterey jack cheese; 1 1 cup shredded cheddar cheese; fresh chopped cilantro

User Reviews

4.7

813 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 30 mins
Servings
8 servings
Course
Main Course
Cuisine
American, Mexican

Easy Chicken Enchilada Casserole

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

20 20 ounces Green enchilada sauce
12 12 ounces salsa verde
4 4 cups cooked shredded or chopped chicken
1 1 teaspoon garlic powder
1 1 teaspoon onion powder
1 1 teaspoon dried oregano
1 1 teaspoon chili powder
1 1 teaspoon cumin
½ ½ teaspoon salt
¼ ¼ teaspoon black pepper
14 14 white or yellow corn tortillas cut in half
2 2 cups shredded Monterey jack cheese
1 1 cup shredded cheddar cheese
fresh chopped cilantro

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
Whisk together the enchilada sauce and salsa verde.
Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

Notes

Sauce: you can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).
Make Ahead: the casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).

Nutrition Information

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Serving 1 serving Calories 400kcal (20%) Carbohydrates 30g (10%) Protein 30g (60%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 88mg (29%) Sodium 1417mg (59%) Fiber 4g (16%) Sugar 8g (16%)