Julie's Chicken Enchilada Casserole

Julie's Chicken Enchilada Casserole is an irresistible blend of comforting layers and bold Southwestern flavors, perfect for a crowd-pleasing dinner or a cozy family meal. This easy-to-make casserole combines tender shredded chicken, spicy red enchilada sauce, creamy sour cream, and layers of melted Monterey Jack and Cheddar cheeses, all nestled between soft corn tortillas. Infused with zesty seasonings like cumin and garlic powder, plus a kick of diced green chiles, each bite bursts with savory goodness. Baked to golden, bubbly perfection in just 30 minutes and garnished with fresh cilantro and diced tomatoes, this dish is as visually stunning as it is delicious. Serve it with a dollop of sour cream or guacamole for the ultimate Tex-Mex experience that’s sure to have everyone coming back for seconds.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 2 cups Red enchilada sauce
• 1 cup Sour cream
• 2 cups Monterey Jack cheese, shredded
• 2 cups Cheddar cheese, shredded
• 12 Corn tortillas
• 1 can (4 ounces) Diced green chiles
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)
• 0.5 cup Diced tomatoes (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a small amount of oil.

Step 2

In a medium-sized mixing bowl, combine the shredded chicken, 1 cup of red enchilada sauce, diced green chiles, ground cumin, and garlic powder. Stir well to ensure the chicken is evenly coated in the sauce and spices.

Step 3

Spread 1/4 cup of the remaining enchilada sauce evenly across the bottom of the prepared baking dish to prevent sticking.

Step 4

Layer 4 corn tortillas across the bottom of the dish, slightly overlapping to cover the surface.

Step 5

Spread half of the chicken mixture evenly over the tortillas.

Step 6

Sprinkle 1 cup of shredded Monterey Jack cheese and 1 cup of shredded Cheddar cheese over the chicken layer.

Step 7

Repeat the layering: add 4 more tortillas, spread the remaining chicken mixture on top, and sprinkle with another 1 cup each of Monterey Jack and Cheddar cheese.

Step 8

For the final layer, lay the last 4 tortillas on top. Spoon the remaining enchilada sauce over the top layer of tortillas, spreading it evenly.

Step 9

Sprinkle the final 1 cup of shredded Monterey Jack cheese and 1 cup of shredded Cheddar cheese over the top.

Step 10

Cover the casserole with aluminum foil (spray the underside with cooking spray to prevent sticking). Bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 12

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Step 13

Garnish with chopped fresh cilantro and diced tomatoes if desired. Serve warm with sour cream or guacamole on the side, if preferred.

Nutrition Facts

Serving size	(2705.4g)

Amount per serving	% Daily Value*
Calories	5025.9

Total Fat 241.7g	0%
Saturated Fat 128.5g	0%
Polyunsaturated Fat g
Cholesterol 1163.3mg	0%
Sodium 9338.1mg	0%
Total Carbohydrate 338.7g	0%
Dietary Fiber 43.3g	0%
Total Sugars 43.8g
Protein 380.4g	0%

Vitamin D 96.0IU	0%
Calcium 3975.4mg	0%
Iron 28.8mg	0%
Potassium 3641.4mg	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: 43.1%

Protein: 30.1%

Carbs: 26.8%