Chicken Enchilada Casserole

Indulge in the comfort of this layered Chicken Enchilada Casserole, a quick and satisfying twist on traditional enchiladas that’s perfect for busy weeknight dinners or family gatherings. Made with tender shredded chicken, zesty enchilada sauce, hearty corn tortillas, and a blend of melted cheddar and Monterey Jack cheeses, this dish is bursting with bold Tex-Mex flavors in every bite. The addition of diced green chilies, sautéed onions, and warming spices like chili powder and cumin elevates the casserole with just the right kick of spice. It’s baked to golden perfection and garnished with fresh cilantro for a beautiful presentation. Ready in under 90 minutes and yielding six hearty servings, this cheesy, irresistibly layered casserole ensures everyone will come back for seconds!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large chicken breasts
• 24 ounces enchilada sauce
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 4 ounces diced green chilies
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Boil the chicken breasts in a pot of water until fully cooked, approximately 20 minutes. Remove from water, let cool, and shred using two forks.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Step 4

Mix in the green chilies, cooked chicken, chili powder, cumin, salt, and pepper into the skillet. Stir well and cook for another 2 minutes.

Step 5

Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 6

Arrange 6 corn tortillas over the sauce, slightly overlapping them.

Step 7

Add half of the chicken mixture over the tortillas, followed by a layer of 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese.

Step 8

Pour half of the remaining enchilada sauce over the cheeses, using a spatula to spread it evenly.

Step 9

Repeat the layers: remaining tortillas, chicken mixture, and then the remaining cheeses.

Step 10

Top with the last of the enchilada sauce, spreading it to cover the entire dish.

Step 11

Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly.

Step 12

Remove from oven and let it cool for 10 minutes. Garnish with chopped fresh cilantro before serving.

Step 13

Serve warm, and enjoy the layers of cheesy, flavorful enchilada goodness.

Nutrition Facts

Serving size	(2445.0g)

Amount per serving	% Daily Value*
Calories	4097.7

Total Fat 189.3g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 770.9mg	0%
Sodium 8307.5mg	0%
Total Carbohydrate 335.1g	0%
Dietary Fiber 48.8g	0%
Total Sugars 27.7g
Protein 279.0g	0%

Vitamin D 48.0IU	0%
Calcium 3713.6mg	0%
Iron 21.1mg	0%
Potassium 2487.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 26.8%

Carbs: 32.2%