Print

Shredded Chicken Enchilada Casserole

Comforting Homemade Shredded Chicken Enchilada Casserole
Print Recipe

This Shredded Chicken Enchilada Casserole is a comforting and flavorful Mexican-inspired baked dish featuring tender shredded chicken, melted cheese, and rich enchilada sauce layered to perfection.

Ingredients

Scale
  • 3 cups cooked shredded chicken
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 can (10 oz) red enchilada sauce
  • 1 can (4 oz) diced green chilies
  • 1 cup sour cream
  • 1 small onion, finely chopped
  • 8 small flour or corn tortillas, cut into strips
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
  3. In a large bowl, combine shredded chicken, sautéed onions, green chilies, ground cumin, garlic powder, salt, and pepper. Mix well.
  4. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch casserole dish.
  5. Layer half of the tortilla strips evenly over the sauce.
  6. Spread half of the chicken mixture over the tortillas.
  7. Sprinkle with half of the cheddar and Monterey Jack cheese.
  8. Top cheese with a layer of sour cream, then drizzle with some enchilada sauce.
  9. Repeat the layers: remaining tortilla strips, chicken mixture, cheeses, sour cream, and enchilada sauce.
  10. Cover casserole with foil and bake for 20 minutes.
  11. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and slightly golden.
  12. Garnish with fresh cilantro if desired and serve warm.

Notes

For extra heat, add sliced jalapeños or serve with a side of guacamole and Mexican rice.

Find it online: https://allfoodsrecipe.com/shredded-chicken-enchilada-casserole/