Classic Weeknight Enchilada Casserole
This easy enchilada casserole is perfect for a quick weeknight meal, layered with shredded chicken, corn tortillas, enchilada sauce, and plenty of cheese, then baked until bubbly and golden.
Equipment
- 9x13 inch baking dish
- large skillet
- oven
Ingredients
Main Ingredients
- 2-3 cups Cooked Chicken Breast shredded or diced (leftover rotisserie chicken works well)
- 12-16 count Corn Tortillas
- 2 cans (15 oz) Enchilada Sauce
- 2-3 cups Shredded Cheese Monterey Jack, Cheddar, or Mexican blend
- 1 medium Onion chopped
- 1 tablespoon Olive Oil
- 1 can (4 oz) Green Chiles diced (mild or hot)
Seasoning & Spices
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 0.5 teaspoon Garlic Powder
- Salt To taste
- Pepper To taste
Optional Toppings
- Sour cream
- fresh cilantro, sliced avocado, jalapeños
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a skillet, warm olive oil over medium heat, then sauté chopped onion for about 5 minutes until softened.
Assembly
- Add shredded chicken, diced green chiles, cumin, chili powder, and garlic powder to the skillet; cook for 2-3 minutes, then season with salt and pepper.
- Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
- Layer corn tortillas over the sauce, followed by one-third of the chicken mixture and one-third of the shredded cheese.
- Repeat the layering twice more: tortillas, chicken, and cheese, then cover completely with the remaining enchilada sauce and shredded cheese.
Baking & Serving
- Bake for 25-30 minutes, until the casserole is bubbly and the cheese is golden, then let it rest for 5-10 minutes before serving.
Notes
For extra flavor, consider adding a pinch of smoked paprika to the chicken mixture. You can also customize with black beans or corn for added texture. This casserole reheats well for delicious leftovers!