Chicken Enchilada Casserole
This hearty Chicken Enchilada Casserole layers tender shredded chicken, melty cheese, and lightly toasted corn tortillas in a rich, smoky enchilada sauce for a deeply satisfying one-dish meal. The dish balances creamy, cheesy indulgence with a subtle char from the tortillas and a hint of heat that lingers just enough to keep things interesting. Each bite delivers a perfect harmony of textures—soft chicken, gooey cheese, and a slight crunch from the toasted tortillas—while the sauce ties everything together with its bold, savory depth. Worth making for its effortless assembly and crowd-pleasing flavors, it’s a guaranteed way to bring warmth and comfort to any table.
Ingredients
Nutrition
Directions
- 1
Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
- 2
Remove chicken from the pot and shred with two forks.
- 3
Preheat oven to 375 F degrees.
- 4
Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
- 5
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- 6
Serve warm.
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