Chicken Enchilada Casserole

Chicken Enchilada Casserole is ultra simple and satisfying, perfect for either a weeknight meal or to bring to a party!
Chicken Enchilada Casserole - like a super simple Mexican version of lasagna!

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!

Chicken Enchilada Casserole - like a super simple Mexican version of lasagna!

Recipe Rundown
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.
Cons: None.
Would I make this again? Of course!

Chicken Enchilada Casserole - like a super simple Mexican version of lasagna!

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Chicken Enchilada Casserole

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Ingredients:

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
Corn tortillas
2 cups shredded Colby jack cheese

Directions:

Preheat the oven to 375°F. Lightly spray a 13x9-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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8 Responses to “Chicken Enchilada Casserole”

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    1
    Taylor @ Food Faith Fitness — February 19, 2014 at 4:29 am

    I am always looking for recipes that are delicious at the time of eat-age and make great leftovers to send to work with my hubby. Love this casserole, it looks deeeelish!

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    2
    Erin | The Law Student's Wife — February 19, 2014 at 7:51 am

    Casseroles just do not get enough love. This looks like one tasty fiesta, and I”m all over the leftovers too!

  3. #
    3
    Gaby — February 19, 2014 at 11:26 am

    My kind of comfort food!!

  4. #
    4
    Pixie — February 24, 2014 at 9:02 am

    This calls for a heartburn but was super delish!

  5. #
    5
    Bonny@cleverhen.com — February 26, 2014 at 7:25 am

    This is going to be perfect for our Friday Office Lunches! Can’t wait to try it.

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    6
    Donna — March 3, 2014 at 10:23 am

    Making this today – good to have on a snowy Monday. I made something like this years and years ago but called it Enchilada Stake and made it in a round casserole dish and put one tortilla, then the rest of the stuff and then kept stacking it in layers. This is nicer because it makes more!!!

    • Tessa replied: — March 5th, 2014 @ 8:52 am

      Hope you enjoyed!

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    7
    Leah — March 18, 2014 at 4:20 pm

    Yum… just made this. Love that the chicken is cooked in chicken stock instead of oil! I’ve never thought to do that, but will be doing it that way from now on. I think next time I’ll add black beans to the chicken mixture, it could use maybe that one other ingredient. This is a great and easy recipe!

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