Chicken Enchilada Casserole

5 from 85 votes

Chicken Enchilada Casserole

A simplified version of a family favorite, this chicken enchilada casserole preps in 10 minutes for an easy crowd-pleaser!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

4½ cups shredded chicken
1 (28-ounce) can green enchilada sauce
1 cup sour cream
9-10 corn tortillas, cut into 1-2 inch squares
4 cups shredded Monterey Jack cheese
toppings: cilantro, avocados, tomatoes, optional

Instructions

Preheat oven to 375°F.
Grease a 9x13 casserole dish and layer half of the chicken, sour cream, tortilla cubes, sauce, and cheese. Repeat these layers once more and bake, covered, for 40 minutes.
Uncover and bake for an additional 10 minutes. Let it rest for about 15 minutes before serving.
Top with cilantro, avocados, and tomatoes.

Video

Notes

Recipe Tips

Use the sour cream that comes in a squeeze tube. It makes it so much easier!
Make a large batch of shredded chicken and store it in the freezer to use in recipes like this.
For the best results freshly shredded cheese melts the best, avoid pre-shredded cheese.
Using stale or toasted tortillas and keeping them off the bottom of the baking dish will help keep them from getting oversaturated and soggy.

Prep ahead of time. Assemble as directed but do not bake. Instead, cover with plastic wrap and refrigerate overnight, or wrap again with foil and freeze for up to 3 months. Thaw in the fridge if needed, and bake as directed.

Store leftovers covered or divided into airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw if needed and reheat large portions in the oven or smaller portions in the microwave.

Nutrition