Description
This Chicken Enchilada Casserole is a layered Mexican-inspired dish featuring tender shredded chicken cooked with onions and taco seasoning, layered between flour tortillas, enchilada sauce, and melted cheddar cheese. Baked to perfection, it offers a comforting and flavorful meal perfect for family dinners or gatherings.
Ingredients
Scale
For the Chicken Mixture
- 2 lbs shredded chicken
- ½ cup diced yellow onion
- ¼ cup taco seasoning
- ¼ cup water
For the Casserole
- 2.5 cups enchilada sauce
- 8 – 8 inch flour tortillas
- 12 ounces shredded cheddar cheese
- Butter or non-stick spray for greasing the casserole dish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Chicken Mixture: In a skillet over medium-high heat, combine the shredded chicken, diced onions, taco seasoning, and ¼ cup of water. Cook for about 5 minutes until most of the liquid has evaporated and the mixture is well combined and flavorful.
- Prepare Casserole Base: Grease an 11×9 inch casserole dish lightly with butter or non-stick spray. Pour ½ cup of enchilada sauce evenly on the bottom of the dish to prevent sticking and add moisture.
- First Layer: Lay two flour tortillas on top of the enchilada sauce in the dish so they cover the bottom evenly.
- Assemble Layers: Spoon one-third of the chicken mixture over the tortillas. Drizzle ½ cup of enchilada sauce on top, then sprinkle with 1 cup of shredded cheddar cheese.
- Repeat Layers: Repeat the layering process two more times with two tortillas, chicken mixture, enchilada sauce, and cheese for a total of three layers.
- Final Layer: Place the final two tortillas on top of the casserole. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the remaining cheese to cover the surface.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to trap moisture and bake for 30 minutes.
- Bake Uncovered: Remove the foil and bake the casserole for an additional 10 minutes to allow the cheese to brown and bubble.
- Serve: Remove from the oven and let it cool slightly before slicing and serving for best texture and flavor.
Notes
- You can use rotisserie chicken for convenience to save time on shredding and cooking.
- If you prefer a spicier casserole, add jalapenos or extra taco seasoning to the chicken mixture.
- For a lower-fat option, use reduced-fat cheddar cheese or substitute with a Mexican cheese blend.
- This casserole can be prepared in advance and refrigerated before baking; just add a few extra minutes to the baking time if cooking from cold.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
