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Cheesy Chicken Enchilada Casserole

This easy Cheesy Chicken Enchilada Casserole recipe is a family favorite! Layers of tortillas, shredded chicken, cheese, and enchilada sauce create a comforting and flavorful meal perfect for a weeknight dinner.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6-8
Ingredients
  • 2 cups Cooked Chicken, Shredded
  • 8 Corn Tortillas
  • 2 cups Cheddar Cheese, Shredded
  • 1 cup Monterey Jack Cheese, Shredded
  • 28 oz Red Enchilada Sauce
  • 1/2 cup Diced Onion
  • 1/2 cup Green Bell Pepper, Diced
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Chicken Filling

Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper and cook until softened, about 5 minutes. Stir in cumin, chili powder, salt, and pepper. Add shredded chicken and cook for another 2-3 minutes, until heated through.

Assemble the Casserole

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. Layer 2 tortillas on top of the sauce, slightly overlapping. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheddar cheese and half of the Monterey Jack cheese. Repeat layers: tortillas, remaining chicken mixture, remaining cheddar cheese, and remaining Monterey Jack cheese. Top with the remaining tortillas and pour the remaining enchilada sauce over the top.

Bake the Casserole

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Serve

Let the casserole cool for a few minutes before slicing and serving. Garnish with sour cream, guacamole, or your favorite toppings, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 180kcal, Protein: 15g, Fat: 10g, Carbohydrates: 8g, Fiber: 2g

Other Considerations for Nutrition

For a lower-calorie option, use low-fat cheese and whole wheat tortillas. Adding black beans or corn increases fiber content.

← Cheesy Baked Tortellini with Sausage and Spinach Cheesy Chili Mac Bake →

FAQ

  • Can I use different types of cheese?

    Yes! Feel free to substitute with your favorite cheeses. Pepper jack, Colby jack, or a Mexican blend would all work well.
  • Can I make this casserole ahead of time?

    Absolutely! Assemble the casserole as directed, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • Can I freeze this casserole?

    Yes, you can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed, adding 15-20 minutes to the baking time.