Okay, picture this: It’s a Friday night, everyone’s starving, and you need something quick and easy that *everyone* will actually eat. That’s where my Chicken Enchilada Casserole swoops in to save the day! Seriously, this is my go-to when I need comfort food, like, STAT.
I remember the first time I made it… total chaos! I accidentally bought flour tortillas (oops!) and used way too much chili powder. But even with my little “adjustments,” it was still devoured! That’s the beauty of Chicken Enchilada Casserole, right? It’s almost impossible to mess up, and it’s always a hit. This recipe is a real crowd-pleaser, and it’s so simple even *I* can make it, which is saying something. Trust me, this Chicken Enchilada Casserole will become a family favorite in no time!
Why You’ll Love This Chicken Enchilada Casserole
Listen, there are a million casseroles out there, but *this* Chicken Enchilada Casserole is special! Here’s why:
- It’s ridiculously easy to throw together – even on a busy weeknight!
- The flavor? Forget about it! So cheesy and delicious.
- You can totally customize it with your favorite ingredients. Seriously, make it your own!
- Even picky eaters will gobble this one up. It’s a family win!
- And the best part? You can make it ahead of time. Hello, stress-free dinner!
Ingredients for Your Chicken Enchilada Casserole
Alright, let’s gather our goodies for this Chicken Enchilada Casserole! You’ll need: finely chopped garlic, a seeded and finely chopped jalapeno (or two, if you’re brave!), diced onion, shredded cooked chicken (rotisserie chicken works great!), two 4-ounce cans of diced green chiles, three 10-ounce cans of green enchilada sauce, and don’t forget the grated Monterey Jack cheese and chopped cilantro!
Equipment You’ll Need To Make Chicken Enchilada Casserole
Okay, here’s the super short list of what you need to make my Chicken Enchilada Casserole: a 9×13 inch baking dish, a large skillet, a cutting board and knife (duh!), and measuring cups and spoons. That’s it! Told ya it was easy!
How to Prepare Chicken Enchilada Casserole: Step-by-Step Instructions
Alright, let’s get down to business! This Chicken Enchilada Casserole is super simple, but following these steps will make sure it’s perfect every time. Don’t worry, I’ll walk you through it!
Preparing the Chicken Mixture for Chicken Enchilada Casserole
First, crank that oven up to 350F – gotta get it nice and hot! Now, grab your large skillet and heat up the canola oil over medium heat. Toss in the finely chopped garlic, jalapeno, and diced onion. Sauté that yumminess until it’s softened, about 3 minutes. Next, stir in the shredded cooked chicken, diced green chiles, paprika, salt, and pepper. Pour in *most* of the green enchilada sauce (save about 1/2 cup for later, trust me!). Cook until everything’s warmed through, just a minute or two. Take it off the heat and stir in the sour cream. Mmm, so creamy!
Layering Your Chicken Enchilada Casserole
Okay, now for the fun part! Spread that reserved 1/2 cup of enchilada sauce on the bottom of your 9×13 inch baking dish. This keeps things from sticking! Then, line the bottom of the dish with 12 of those corn tortilla halves, overlapping them so they cover the whole bottom. Spread about one-third of the chicken mixture over the tortillas, and sprinkle with 1 cup of the Monterey Jack cheese. Repeat that process two more times – tortillas, chicken, cheese – so you end up with three glorious layers of Chicken Enchilada Casserole!
Baking the Chicken Enchilada Casserole to Perfection
Pop that beauty into the oven and bake for 30 to 35 minutes, until it’s bubbling and golden brown. The cheese should be melted and all gooey – yum! Now, this is important: let it rest for 10 minutes before serving. I know, it’s hard to wait, but it helps everything set up. Sprinkle with chopped cilantro, and dig in!
Tips for the Best Chicken Enchilada Casserole
Want to take your Chicken Enchilada Casserole from good to *amazing*? Here’s the inside scoop! To avoid soggy tortillas, lightly toast them in a dry skillet before layering. Trust me, it makes a huge difference! Also, make sure your layers are even so everything bakes perfectly. My favorite trick? A little extra cheese on top never hurts! And for a flavor boost, add a pinch of cumin to the chicken mixture. You won’t regret it!
Chicken Enchilada Casserole Variations
Okay, so you’ve made my Chicken Enchilada Casserole, and you’re obsessed, right? Now let’s get crazy and mix it up! Try swapping the Monterey Jack for cheddar or Colby Jack – both are amazing! Red enchilada sauce gives it a spicier kick, or go wild with a black bean sauce. Ground beef or turkey work great instead of chicken, too. And if you want to sneak in some veggies, corn or black beans are delicious additions. Seriously, the possibilities for this Chicken Enchilada Casserole are endless!
Storing and Reheating Your Chicken Enchilada Casserole
Got leftovers? Lucky you! Just pop your Chicken Enchilada Casserole in the fridge – it’ll keep for about 3-4 days. To reheat, the oven’s best: 350F until warmed through. For a quick fix, the microwave works too, but watch it so it doesn’t get rubbery! A little extra cheese on top during reheating never hurt anyone, either!
Frequently Asked Questions About Chicken Enchilada Casserole
Got questions about my Chicken Enchilada Casserole? I’ve got answers! Here are some of the most common things people ask:
Can I make this Chicken Enchilada Casserole ahead of time? Absolutely! Assemble it, cover it tightly, and pop it in the fridge up to 24 hours before baking. Just add a few extra minutes to the baking time.
Can I freeze this Chicken Enchilada Casserole? You bet! Wrap it really well (like, *really* well) in plastic wrap and then foil. It’ll keep for up to 3 months. Thaw it overnight in the fridge before baking.
Can I use flour tortillas for my Chicken Enchilada Casserole? I wouldn’t recommend it. Corn tortillas hold up better and give it that authentic enchilada flavor. Flour tortillas can get kinda mushy.
How can I make my Chicken Enchilada Casserole spicier? Easy! Add more jalapeno, use a spicier enchilada sauce, or throw in a pinch of cayenne pepper to the chicken mixture. Go wild!
What should I serve with Chicken Enchilada Casserole? A simple salad, some Mexican rice, or even just a dollop of sour cream and guacamole are all perfect! Enjoy!
Nutritional Information
Okay, so here’s the deal: I’m no nutritionist, and the nutrition info for this Chicken Enchilada Casserole can vary *a lot* depending on the exact ingredients you use. Different brands of cheese? Different sizes of tortillas? It all changes things! So, just keep in mind that any nutritional information you find is just an estimate, not a precise calculation. Okay? Great!
Enjoyed This Chicken Enchilada Casserole Recipe?
Woohoo! So glad you loved my Chicken Enchilada Casserole! Now, pretty please, leave a comment and rate the recipe below? And don’t forget to share it with your friends on social media! Happy cooking!
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Disgustingly Easy Chicken Enchilada Casserole in 35 Mins
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 to 10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Chicken Enchilada Casserole is a layered dish with chicken, tortillas, cheese, and enchilada sauce.
Ingredients
- 2 Tbsp. canola oil
- 3 garlic cloves, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 large onion, diced
- 3 cups shredded cooked chicken
- 2 4 ounce cans diced green chiles
- 1/2 tsp. paprika
- Kosher salt, to taste
- Black pepper, to taste
- 3 10 ounce cans green enchilada sauce
- 2/3 cup sour cream
- 18 corn tortillas, cut in half
- 3 cups grated monterey jack cheese about 12 ounces
- Fresh cilantro, chopped, for serving
Instructions
- Preheat the oven to 350F.
- Heat the oil in a large skillet over medium heat. Add the garlic, jalapeno, and onion and saute until softened, about 3 minutes. Stir in the chicken, green chiles, paprika, salt, and pepper.
- Reserve 1/2 cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
- Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9 by 13 inch baking dish. Line the bottom of the dish with 12 tortilla halves, overlapping as necessary to cover. Spread with one-third of the chicken mixture and sprinkle with 1 cup of the monterey jack cheese.
- Repeat to make 2 more layers of tortillas, chicken mixture, and cheese. You should have 3 layers total.
- Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes. Sprinkle with cilantro before serving.
Notes
- Adjust the amount of jalapeno based on your spice preference.
- You can substitute cheddar cheese for monterey jack.
- For a spicier casserole, use red enchilada sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
