Cheesy Chicken Enchilada Casserole

Quick Description:

This Cheesy Chicken Enchilada Casserole combines all the savory goodness of your favorite enchiladas in a one-pan casserole that’s simple, hearty, and comforting. Layers of chicken, tortillas, cheese, and a rich, creamy sauce bake together to create a family-friendly meal that will satisfy everyone’s cravings!

Servings & Timing:

• Servings: 6-8 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Ingredients:

For the Casserole:

• 2 cups cooked shredded chicken (rotisserie chicken works great!)
• 8 small corn or flour tortillas (cut into strips)
• 1 can (10 oz) red enchilada sauce (or homemade if preferred)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream (or Greek yogurt for a healthier twist)
• 1/2 cup diced green chilies (optional for extra spice)
• 1 small onion, diced
• 1/2 cup chopped green onions (for garnish)
• 1/4 cup fresh cilantro, chopped (optional for garnish)
• 1/2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Prepare a 9×13-inch baking dish by lightly greasing it with cooking spray or butter.
2. Prepare the chicken: Shred the cooked chicken using a fork or your hands. Set aside.
3. Make the sauce: In a medium bowl, combine the enchilada sauce, sour cream, garlic powder, chili powder, cumin, paprika, and a pinch of salt and pepper. Stir until well combined.
4. Assemble the casserole:
   • Start by spreading a thin layer of sauce at the bottom of the prepared baking dish.
   • Add a layer of tortilla strips (about 1/4 of the total amount). Spread 1/3 of the shredded chicken over the tortillas.
   • Pour over 1/4 of the sauce mixture and top with 1/4 of the shredded cheddar and mozzarella cheeses.
   • Repeat the process two more times, layering tortillas, chicken, sauce, and cheese until all ingredients are used up. Finish with the remaining cheese on top.
5. Bake the casserole: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
6. Garnish and serve: Once baked, remove from the oven. Top with fresh green onions and cilantro. Let the casserole sit for 5 minutes before serving.

Additional Notes:

• Substitutions: You can swap out the tortillas for low-carb alternatives (like almond flour tortillas) for a keto version.
• Add-ins: Feel free to add extra veggies such as bell peppers, zucchini, or spinach for added nutrition.
• Spice Level: Adjust the level of heat by adding more diced chilies or a dash of hot sauce to the sauce mixture.
• Meal Prep: This casserole is great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Dietary Info:

• Keto-friendly: Use low-carb tortillas (like almond flour or coconut flour-based tortillas).
• High Protein: This casserole is packed with protein from the chicken and cheese.
• Gluten-Free: If you use corn tortillas, this recipe can be made gluten-free.

Brief Introduction:

This Cheesy Chicken Enchilada Casserole is an easy weeknight dinner that requires minimal effort but delivers maximum flavor. Perfectly balanced with tender chicken, melted cheese, and a rich creamy sauce, it’s a great alternative to traditional enchiladas—without all the rolling and fuss!

Flavor Tips & Variations:

• Add spice: For an extra kick, sprinkle in some cayenne pepper or toss in some diced jalapeños.
• Tex-Mex twist: Use a combo of cheddar and pepper jack cheese for a spicy version of this casserole.

Ingredient Substitutions:

• Tortillas: Swap out flour tortillas for corn or low-carb tortillas to fit your diet preferences.
• Sour Cream: For a lighter version, substitute Greek yogurt for sour cream, or use a dairy-free alternative like cashew cream.
• Cheese: Use any cheese that melts well. Monterey Jack, Pepper Jack, or even a blend of cheeses can work wonderfully.

Recipe Variations & Serving Suggestions:

• Vegan version: Use plant-based protein like shredded jackfruit or tempeh in place of chicken. Also, use dairy-free sour cream and vegan cheese.
• Taco Salad: This casserole can be served in a taco salad form by simply layering the casserole mixture on top of a bed of lettuce, with fresh avocado, salsa, and your favorite taco toppings.

Storage & Make-Ahead:

• Make-Ahead: You can assemble the casserole ahead of time and store it covered in the fridge for up to 24 hours. Just bake when ready to eat.
• Storage: Keep any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.

FAQs:

• Can I use ground chicken or turkey? Yes! You can substitute ground chicken or turkey for the shredded chicken for a different texture.
• Can I make this in a slow cooker? Yes! Layer the ingredients in the slow cooker and cook on low for 3-4 hours until the cheese is melted and bubbly.
• Can I add beans to the casserole? Yes! Black beans or kidney beans are a great addition. Just layer them in with the chicken.

Optional Personal Story:

This casserole became a family favorite after I made it one Sunday when we were craving Mexican food but wanted something easy and comforting. I love that it’s a one-pan meal—less clean-up and more time to enjoy with the family!

Call-to-Action:

Try making this Cheesy Chicken Enchilada Casserole next time you need a quick and satisfying dinner! Share your version with me—add your favorite toppings, and tag me in your posts!