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Chicken Enchilada Casserole Recipe

Author: Zaina Hill
A comforting and delicious chicken enchilada casserole made with just four simple ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 1 pound Boneless and skinless chicken breasts
  • 14 ounces Enchilada sauce
  • 6 medium Corn tortillas
  • 3 cups Monterey Jack cheese, shredded

Instructions
 

  • Cut each chicken breast into approximately three pieces.
  • Place the chicken in a pot and pour the enchilada sauce over it. Cook covered on low to medium heat for about 20 minutes, stirring occasionally.
  • Once the chicken is cooked through, remove it from the pot, and shred it into bite-sized pieces using two forks.

Baking

  • Preheat your oven to 375°F.
  • In a baking dish, start layering: ¼ cup of enchilada sauce at the bottom, two tortillas, ⅓ of the shredded chicken, ⅓ of the remaining enchilada sauce, and ⅓ of the cheese. Repeat these layers three times.
  • Bake the casserole uncovered for 20 to 30 minutes until the cheese melts and starts to brown.
  • Garnish with chopped green onions or cilantro if desired. Serve warm.

Notes

  • Leftovers reheat well in an airtight container in the microwave.
  • Consider adding diced jalapeños for heat or using different cheese varieties.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
Keyword Chicken Enchilada Casserole
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