Description
A creamy, cheesy, comforting casserole featuring layers of shredded chicken, tangy sour cream sauce, and melted cheese nestled between soft corn tortillas. It’s the perfect easy dinner for busy nights or family gatherings, customizable and always satisfying.
Ingredients
3 cups shredded cooked chicken (rotisserie preferred)
2 cups Monterey Jack cheese, shredded (or mix with cheddar)
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 can (4 oz) diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon cumin
8 corn tortillas
1/2 cup chopped onion (optional)
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a skillet, sauté chopped onions until soft (if using).
Mix shredded chicken, sour cream, enchilada sauce, green chiles, sautéed onions, garlic powder, cumin, salt, and pepper in a large bowl.
Layer 4 tortillas on the bottom of the baking dish. Spread half of the chicken mixture over the tortillas. Sprinkle with 1/2 of the cheese.
Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for 10–15 minutes, until cheese is melted and bubbly.
Let it sit for 10 minutes before serving. Garnish with chopped cilantro.
Notes
Use rotisserie chicken to save time.
For a spicier version, add jalapeños or hot sauce to the sauce mixture.
To make ahead, assemble and refrigerate up to 24 hours before baking.
Can be frozen before or after baking; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Keywords: chicken enchilada casserole, sour cream enchiladas, cheesy chicken bake, Mexican casserole, easy family dinner, make-ahead casserole