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Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole Recipe
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This Baked Chicken Enchilada Casserole is a no-roll twist on traditional enchiladas. Layers of tender chicken, tangy enchilada sauce, and gooey cheese come together with minimal effort, making it perfect for busy weeknights or family dinners. It’s hearty, flavorful, and irresistibly cheesy!

Ingredients

Scale

For the Casserole:

  • 1 pound boneless, skinless chicken breasts (about 2 large breasts)
  • 14 ounces enchilada sauce (store-bought or homemade)
  • 6 medium corn tortillas
  • 3 cups Monterey Jack cheese, shredded

Optional Garnishes:

  • Chopped green onions
  • Fresh cilantro
  • Sour cream or avocado slices

Instructions

  1. Cook the Chicken:
    Cut each chicken breast into three pieces for faster cooking. Place them in a medium pot and pour the enchilada sauce over the top. Cover and cook on low to medium heat for about 20 minutes, stirring occasionally to prevent sticking. Once cooked, shred the chicken with two forks.
  2. Preheat the Oven:
    Preheat your oven to 375°F and lightly grease an 8×8-inch casserole dish.
  3. Assemble the Casserole:
    Spread ¼ cup of enchilada sauce on the bottom of the dish. Lay two tortillas flat (cutting them in half if needed to fit). Add a layer of shredded chicken, drizzle with more sauce, and sprinkle with cheese. Repeat this process two more times, ending with a generous layer of cheese on top.
  4. Bake:
    Place the casserole in the oven and bake uncovered for 20–30 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
  5. Serve:
    Let the casserole rest for five minutes before slicing. Garnish with green onions or cilantro if desired, and serve warm with sour cream or avocado slices.

Notes

Serving Suggestions:

  • Pair with Mexican rice, refried beans, or a crisp green salad for a complete meal.

Tips & Tricks:

  • Use freshly shredded cheese for better melting.
  • Stir the chicken and sauce occasionally during cooking to prevent sticking.
  • For extra browning on top, broil for 1–2 minutes after baking.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat individual portions in the microwave or bake covered at 350°F until warmed through.
  • To freeze: Assemble the casserole (unbaked), wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

Find it online: https://mexicanrecipe.info/baked-chicken-enchilada-casserole/