Comforting Chicken Enchilada Casserole Recipe with Easy Cheesy Layers
A warm, filling, and fuss-free chicken enchilada casserole layered with tender chicken, melty cheese, and rich enchilada sauce, perfect for cozy dinners and busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 3 cups shredded cooked chicken (about 10 oz or 450g), rotisserie chicken works well
- 1 ½ cups enchilada sauce (12 fl oz or 360ml), mild or medium heat
- 8 medium flour tortillas (about 10-inch diameter)
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz cream cheese, softened
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- A handful fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a large bowl, combine shredded chicken, sautéed onion and garlic, softened cream cheese, ground cumin, ½ cup enchilada sauce, salt, and pepper. Stir until creamy and well combined. Add a splash of water or broth if mixture is too thick.
- Spread ¼ cup enchilada sauce evenly on the bottom of the baking dish. Layer 2 tortillas on top, overlapping slightly if needed.
- Spread one-third of the chicken mixture evenly over the tortillas, then sprinkle one-third of the cheese blend on top.
- Repeat layering two more times: sauce, tortillas, chicken mixture, cheese, finishing with a generous cheese layer on top.
- Cover the dish loosely with aluminum foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let casserole rest for 5-10 minutes before serving. Garnish with chopped fresh cilantro.
Notes
To keep casserole moist, cover with foil while baking and add extra enchilada sauce or water if filling looks dry before baking. Warm tortillas briefly before assembling to prevent tearing. Rest casserole after baking for easier slicing and better flavor melding. Can be assembled ahead and refrigerated overnight; add 10-15 minutes to baking time. For gluten-free, use corn or gluten-free tortillas. For dairy-free, use vegan cheese and cream cheese alternatives.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 420
- Sugar: 3
- Sodium: 720
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 2
- Protein: 32
Keywords: chicken enchilada casserole, cheesy casserole, easy dinner, comfort food, enchilada recipe, weeknight meal, layered casserole