Description

Looking for an easy dinner idea that’s hearty, flavorful, and totally satisfying? This Chicken Enchilada Casserole delivers all the bold, cheesy goodness of traditional enchiladas—without the hassle of rolling each one! Layers of tender shredded chicken, corn tortillas, rich enchilada sauce, and gooey melted cheese come together in a comforting, oven-baked dish that’s perfect for quick dinners, meal prep, or potlucks. Whether you’re craving a weeknight winner, need fresh dinner ideas, or searching for a comforting food idea that the whole family will devour, this simple recipe hits the spot every time. Warm, melty, and just the right amount of spicy—it’s a must-make.

Ingredients

Scale

3 cups shredded cooked chicken
2 cups enchilada sauce (store-bought or homemade)
2 cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)
10–12 corn tortillas (6-inch, warmed)
1/2 cup chopped onion (optional)
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil (if sautéing onions)
Fresh cilantro, chopped (for garnish)
Sliced jalapeños (optional, for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a bowl, mix shredded chicken with 1 cup of enchilada sauce, cumin, garlic powder, salt, and pepper.
If using onions, sauté them in olive oil until soft, then stir into the chicken mixture.
Warm tortillas slightly to make them pliable.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Layer tortillas, chicken mixture, and cheese. Repeat until ingredients are used up.
Pour remaining sauce on top and sprinkle with remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden.
Let rest for 5 minutes. Top with cilantro and jalapeños. Serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes