Chicken Enchilada Casserole is ultra simple and satisfying, perfect for either a weeknight meal or to bring to a party!
Casseroles aren’t all that glamorous or innovative. You won’t find them on the menu of many trendy restaurants, but that doesn’t mean they can’t be mouthwatering comfort food. It’s no surprise casseroles have been so popular in American kitchens, they’re often simple to make and easy to transport, making them perfect for both weekly family meals and for potlucks or other gatherings. This chicken enchilada casserole is no exception. It comes together quickly and is absolutely scrumptious. Plus the leftovers are super tasty too.
I don’t know about you but when I see assembly instructions in a recipe my eyes immediately glaze over. There’s nothing difficult about the assembly of this chicken enchilada casserole, in fact you really can’t screw it up too badly, but I seriously hate reading instructions like that. I’d MUCH prefer to see illustrations, photos, or watch a video. Are you a visual learner too? That’s why I’ve been loving posting my weekly food videos. I can’t tell you how many times I turned to YouTube to learn a new technique or skill when I first became interested in cooking and baking. It was a lifesaver!! I hope you guys have been enjoying my videos. Please don’t hesitate to request any type of video from me, I’d love to hear what you want!
Taste: Bursting with your favorite slightly spicy, totally savory Mexican-inspired flavors.
Texture: Cheesy, creamy, meaty, and all around satisfying.
Ease: Super easy, takes only 15 minutes to get this into the oven. Way faster than lasagna! I used leftovers from my shredded chicken” target=”_blank”>Slow Cooker Shredded Chicken that I had stashed in the freezer for this recipe. You could also you a rotisserie chicken to make life easier.
Appearance: All that golden brown cheese!!
Pros: Simple and satisfying. The leftovers are equally delicious.
Would I make this again? Of course!
How to make Chicken Enchilada Casserole
Yield: 6-8 servings
Prep Time: 15 minutes
Cook: 1 hour
3 cups shredded chicken (from about 3 breasts)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup frozen corn, thawed
2 green onions, chopped, plus more for garnish if desired
2 (10 ounce) cans enchilada sauce
1/4 cup sour cream
2 cups shredded Colby jack cheese
Preheat the oven to 375°F. Lightly spray a 13×9-inch or similarly sized baking dish with nonstick cooking spray.
In a large bowl combine the chicken, cumin, cayenne, chili powder, garlic powder, salt, pepper, corn, and green onions. Stir well to combine.
In a small bowl stir together the enchilada sauce and sour cream until well combined. Arrange tortillas in a single layer in the prepared baking dish. Top with half the chicken, a third of the cheese, and half of the enchilada sauce. Repeat. Sprinkle with the remaining cheese.
Cover the dish with foil and bake for about 30 minutes. Remove foil and broil until the cheese is bubbling and beginning to brown. Let cool for 10 minutes before cutting and serving. Garnish with green onions before serving.
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