Description
Chicken Enchilada Casserole is the perfect dish to bring comfort and flavor to any meal. Packed with tender shredded chicken, creamy cheese, and the irresistible taste of enchilada sauce, this casserole combines all the best flavors of a traditional enchilada with the convenience of a casserole. Whether you’re cooking for a crowd or just craving a delicious dinner, this dish is sure to become a family favorite.
Ingredients
- 3 chicken breasts (or grilled chicken), cooked and chopped
- 8 ounces cream cheese, softened
- 2–10 ounces of Enchilada sauce (I’m using Old El Paso Green in this photo)
- 5 cups shredded cheddar cheese or Monterey Jack cheese
- 12 taco flour tortillas
Instructions
- Prepare the Chicken Filling: Start by shredding the chicken. If you prefer, use a KitchenAid blender for a quick and easy shred. In a large mixing bowl, combine the shredded chicken, cream cheese, half a can of enchilada sauce, and 1 cup of cheese. Mix everything together until well combined.
- Prepare the Baking Dish: Pour the remaining enchilada sauce into a 9″x13″ baking dish, spreading it evenly across the bottom.
- Assemble the Enchiladas: Take a taco flour tortilla and fill it with 2 tablespoons of the chicken filling. Roll the tortilla up and place it seam-side down into the baking dish. Repeat this process until all the tortillas are filled and placed neatly in the dish.
- Add Sauce and Cheese: Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Then, sprinkle the remaining cheese over the casserole.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.
Notes
Serving Tips:
- Pair with Sides: Serve your Chicken Enchilada Casserole with your favorite sides, such as Mexican rice, refried beans, or a crisp, fresh salad. You can also add a dollop of sour cream or guacamole for extra flavor.
- Garnishes: Top your casserole with chopped cilantro, sliced green onions, or a sprinkle of jalapeños for added freshness and a bit of heat.
- Perfect for Meal Prep: This casserole is great for leftovers. Serve it for lunch or dinner the next day for a quick and easy meal.
Storage Tips:
- Refrigeration: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: If you want to make this dish ahead of time, you can freeze it before baking. Assemble the casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator, then bake as directed.
- Reheating: To reheat, simply cover the casserole with foil and bake in a 350°F (175°C) oven for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick and easy reheating option.
