Easy Chicken Enchilada Casserole
User Reviews
4.7
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Prep Time
35 mins
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Cook Time
55 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course
Easy Chicken Enchilada Casserole
Description
Easy Chicken Enchilada Casserole features a layered assembly of shredded chicken coated in a blend of garlic powder, onion powder, oregano, chili powder, cumin, salt, and pepper. Corn tortillas are layered alternately with the seasoned chicken, a mixture of green enchilada sauce and salsa verde, and shredded Monterey Jack and cheddar cheeses. Baking the casserole covered allows the flavors to meld and the tortillas to soften, while uncovering near the end encourages bubbling and slight browning of the cheese.
The finished casserole delivers a rich and savory profile with plenty of melted cheese and a tangy sauce base, balanced by the warmth of the spices infused in the chicken. It can be served hot with chopped fresh cilantro for brightness, suitable for casual dinners or gatherings.
This casserole can be assembled ahead of time and refrigerated for a few hours before baking, though this will cause the tortillas to soften further. The sauce can be adjusted by using only enchilada sauce if preferred. Letting the dish rest after baking helps it set, making it easier to cut and serve.
Ingredients
- 20 ounces Green enchilada sauce
- 12 ounces salsa verde
- 4 cups chicken cooked, shredded or chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14 corn tortilla cut in half, white or yellow
- 2 cups Monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- cilantro fresh, chopped
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
- You may substitute the combination of enchilada sauce and salsa verde with an increased amount of green enchilada sauce for a uniform flavor.
- The casserole can be fully assembled and refrigerated for up to 8 hours before baking, but the tortillas will become softer during this time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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