Description
This Chicken Enchilada Casserole is a comforting layered Mexican-inspired dish featuring tender shredded chicken cooked with taco seasoning and onions, stacked between flour tortillas, enchilada sauce, and melted cheddar cheese. Baked until bubbly and golden, it’s perfect for a family dinner or gathering, delivering bold flavors and hearty satisfaction in every bite.
Ingredients
Scale
Main Ingredients
- 2.5 cups Enchilada sauce
- 8 – 8 inch Flour tortillas
- 2 lbs Chicken (shredded)
- ¼ cup Taco seasoning
- ½ cup Yellow onion (diced)
- 12 ounce Cheddar cheese (shredded)
- ¼ cup Water
Instructions
- Preheat and cook chicken mixture: Preheat your oven to 350 degrees Fahrenheit. In a skillet over medium-high heat, combine the shredded chicken, diced yellow onion, taco seasoning, and ¼ cup of water. Cook for about 5 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is heated through.
- Prepare casserole base: Grease an 11×9 inch casserole dish. Pour ½ cup of enchilada sauce evenly on the bottom to prevent sticking and to infuse moisture beneath the layers.
- First layer: Place two flour tortillas over the sauce so they cover the bottom of the dish. Evenly distribute one-third of the cooked chicken mixture over the tortillas. Spoon ½ cup of enchilada sauce on top of the chicken, followed by 1 cup of shredded cheddar cheese.
- Create additional layers: Repeat layering two more times: tortillas, one-third of chicken mixture, ½ cup enchilada sauce, and 1 cup cheese for each layer, building up the casserole.
- Top layer assembly: After the third layer, place the final two tortillas on top. Pour the remaining enchilada sauce over these tortillas and sprinkle with the remaining shredded cheddar cheese evenly.
- Bake the casserole: Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes.
- Finishing bake: Remove the foil carefully and continue baking uncovered for an additional 10 minutes, allowing the cheese on top to melt completely and turn golden brown.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option if desired.
- For extra spice, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Use store-bought or homemade enchilada sauce according to your preference.
- Cheese can be swapped for a Mexican cheese blend for a different flavor profile.
