Chicken Enchilada Casserole Cheese (Printable Version)
A comforting layered dish with tender chicken, zesty sauce, melty cheese, and soft corn tortillas.
# What You'll Need:
→ Chicken
01 - 3 cups cooked, shredded chicken breast
→ Sauce & Dairy
02 - 2 1/2 cups red enchilada sauce
03 - 2 cups shredded Mexican blend cheese
04 - 1/2 cup sour cream
→ Vegetables
05 - 1 cup frozen corn, thawed
06 - 1 small red onion, finely chopped
07 - 1 can (4 oz) diced green chiles, drained
→ Base
08 - 12 small corn tortillas
→ Seasonings
09 - 1 tsp ground cumin
10 - 1/2 tsp garlic powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How to Make It:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Combine shredded chicken, 1 cup enchilada sauce, 1 cup cheese, sour cream, corn, onion, green chiles, cumin, garlic powder, smoked paprika, salt, and pepper in a large bowl. Mix until thoroughly combined.
03 - Spread 1/2 cup enchilada sauce across the bottom of the prepared baking dish.
04 - Arrange 4 corn tortillas in the dish, slightly overlapping to cover the sauce base.
05 - Spread half of the chicken mixture evenly over the tortillas.
06 - Drizzle 1/2 cup enchilada sauce over the chicken, then sprinkle with 1/2 cup cheese.
07 - Repeat with 4 tortillas, remaining chicken mixture, 1/2 cup enchilada sauce, and 1/2 cup cheese.
08 - Top with remaining 4 tortillas, remaining enchilada sauce, and final 1/2 cup cheese.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake 10 additional minutes until cheese is bubbly and casserole is heated through.
11 - Let casserole rest for 10 minutes before slicing. Garnish with cilantro, jalapeños, and additional sour cream if desired.
# Expert Insights:
01 -
- Everything you love about enchiladas without the tedious rolling and filling work
- The leftovers actually taste better the next day if they last that long
02 -
- Corn tortillas can tear when folded so just overlap them slightly and do not worry about perfection
- The casserole needs those 10 minutes of resting time or it will slide apart when you serve it
03 -
- Warm your tortillas in the microwave for 30 seconds before layering to prevent cracking
- Let the shredded chicken cool slightly before mixing so the sour cream does not separate