All the flavor of classic chicken enchiladas with none of the rolling. This Cheesy Chicken Enchilada Casserole stacks soft tortillas with tender shredded chicken, smoky red enchilada sauce, and plenty of melty cheddar, then bakes until the top turns golden and bubbly. It is weeknight-easy, endlessly comforting, and a guaranteed hit with the whole family. Set out the toppings, sour cream, pickled jalapenos, fresh cilantro, and watch it vanish. A rotisserie chicken makes this even faster.
Ingredients
- 3 cups shredded cooked chicken
- 2 cups red enchilada sauce, divided
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1 small red onion, diced
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1/2 cup sour cream, plus more for serving
- 1/4 cup chopped fresh cilantro
- Sliced jalapenos, for serving (optional)
Instructions
- Preheat the oven to 375 F (190 C). Grease a 9×13-inch baking dish and spread 1/2 cup of the enchilada sauce over the bottom.
- In a large bowl, mix the shredded chicken with the green chiles, cumin, sour cream, red onion, and 1 cup of the enchilada sauce.
- Layer 4 tortillas over the sauce, overlapping as needed. Spread half the chicken mixture over the tortillas and sprinkle with 1 cup of the cheddar.
- Repeat with the remaining 4 tortillas and chicken mixture, then pour the remaining enchilada sauce evenly over the top.
- Sprinkle the Monterey Jack and remaining cheddar over everything.
- Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more, until the cheese is bubbly and golden.
- Let rest 10 minutes so the layers set before slicing.
- Top with cilantro, jalapenos, and a dollop of sour cream, and serve.
