Chicken Enchilada Casserole
Layered enchilada-style casserole with shredded chicken, enchilada sauce, green chiles, corn tortillas, and cheddar cheese — baked until bubbly.
Servings: 6 servings
Ingredients
Ingredients
- 4 cupsshredded chicken (or pulled rotisserie chicken)
- 10 ouncesred enchilada sauce (1 can)
- 4 ounceschopped green chiles (1 can)
- 1.5 cupsshredded cheddar cheese
- 8 corn tortillas (or 12 street taco sized corn tortillas)
Instructions
Instructions
- Preheat oven to 425°F (220°C).
- Open the can of enchilada sauce and set aside 1 tablespoon. In a large bowl, combine the shredded chicken, the remaining enchilada sauce, and the chopped green chiles; mix until evenly coated.
- Pour the reserved 1 tablespoon of enchilada sauce into an 8×8-inch casserole dish and spread it to coat the bottom.
- Arrange half of the tortillas to cover the bottom of the dish (if using 8 regular corn tortillas, use 4; if using 12 street-taco-sized tortillas, use 6). Cut tortillas as needed to fit.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle half of the shredded cheddar cheese evenly over the chicken.
- Repeat the layers: arrange the remaining tortillas to cover the dish, top with the remaining chicken mixture, then sprinkle the remaining cheddar cheese.
- Bake uncovered for 20 minutes, or until the edges are bubbling and the casserole is hot throughout.
- Let the casserole rest about 5 minutes before cutting and serving.
Equipment
- 8x8-inch casserole dish
- Mixing Bowl
- Oven
Notes
Shredded Chicken– I love to use store-bought rotisserie chicken to keep it simple! You could use any leftover chicken that is neutrally flavored (like fried chicken) or Mexican-inspired in flavor. You can also make shredded chicken by boiling chicken breasts or baking them.
Red Enchilada Sauce– I like Las Palmas, but you can use your preferred brand or it is easy to makehomemade enchilada saucetoo!
Cheddar Cheese– I love to use sharp cheddar cheese for this but Mexican blend, Monterey jack or Colby jack would work great too!
Corn Tortillas– Enjoying this enchilada casserole with corn shells is my preferred way to make this recipe as corn tortillas are authentic to a Mexican enchilada. I generally use 8 regular-size corn tortillas, but if you can find the street-size corn taco shells, they fit the best. If you need to, feel free to cut the tortillas to get them to fit perfectly to cover the layers.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Reheat:
Reheat leftover Chicken Enchilada Casserole:
in the microwave on 30 second increments, stirring in between, until heated through.
In the oven at 350˚F for 15-20 minutes or until heated through.
How to Freeze: You can freeze this recipe either before or after cooking. Check the post above for full directions for both methods.
To Scale:This recipe can be doubled and made in a 9×13 inch casserole dish to feed 6-8.
Red Enchilada Sauce– I like Las Palmas, but you can use your preferred brand or it is easy to makehomemade enchilada saucetoo!
Cheddar Cheese– I love to use sharp cheddar cheese for this but Mexican blend, Monterey jack or Colby jack would work great too!
Corn Tortillas– Enjoying this enchilada casserole with corn shells is my preferred way to make this recipe as corn tortillas are authentic to a Mexican enchilada. I generally use 8 regular-size corn tortillas, but if you can find the street-size corn taco shells, they fit the best. If you need to, feel free to cut the tortillas to get them to fit perfectly to cover the layers.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Reheat:
Reheat leftover Chicken Enchilada Casserole:
in the microwave on 30 second increments, stirring in between, until heated through.
In the oven at 350˚F for 15-20 minutes or until heated through.
How to Freeze: You can freeze this recipe either before or after cooking. Check the post above for full directions for both methods.
To Scale:This recipe can be doubled and made in a 9×13 inch casserole dish to feed 6-8.