Enchilada Chicken Casserole
This Enchilada Chicken Casserole combines tender chicken, melted cheese, and sweet corn in a flavorful baked dish perfect for a comforting Mexican-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup corn kernels (fresh or frozen)
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas, cut into quarters
- 1/2 cup diced onions
- 1/4 cup chopped cilantro (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, corn, diced onions, cumin, chili powder, half of the enchilada sauce, salt, and pepper.
- Lightly grease a 9×13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom.
- Layer a quarter of the tortilla pieces evenly across the bottom of the dish.
- Spoon a third of the chicken mixture over the tortillas.
- Sprinkle a third of both cheeses over the chicken layer.
- Repeat layering tortillas, chicken mixture, and cheese two more times, ending with cheese on top.
- Pour the remaining enchilada sauce evenly over the top layer.
- Cover the casserole with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
- Garnish with chopped cilantro if desired before serving.
Notes
For extra heat, add sliced jalapeños or serve with a dollop of sour cream and fresh avocado slices.
Find it online: https://seasonedrecipe.com/enchilada-chicken-casserole-recipe/