Chicken Enchilada Casserole
The BEST Chicken Enchilada Casserole recipe with seasoned chicken, savory sauce, and melty cheese is spectacular and super easy to make!
Servings 12
Calories 349kcal
Ingredients
- 2 pounds cooked chicken breast shredded
- ½ cup yellow onion peeled & diced
- ¼ cup taco seasoning (2 packets)
- ¼ cup water
- 2 cups red enchilada sauce
- 8 soft taco-size flour tortillas
- 12 ounces cheddar cheese shredded (about 3 cups)
- 1 Roma tomato
- Cilantro chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F. Spary a 9-inch x 13-inch baking dish with non-stick cooking spray, set aside.
- Place the shredded chicken, onions, taco seasoning, and water into a large skillet. Cook over medium-high heat for 5 minutes until the liquid has mostly reduced.
- Add ½ cup of the enchilada sauce to the bottom of the prepared baking dish. Then place two tortillas over the sauce, covering the bottom of the dish.
- Spread ⅓ of the chicken over the tortillas, then pour ½ cup of enchilada sauce over the chicken, sprinkle ¾ cup of shredded cheese over the suace, and finally top with 2 more tortillas. Repeat these steps twice more
- Pour the remaining enchilada sauce over the final two tortillas and spread the sauce out to coat them. Sprinkle the remaining cheese over the casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove from the oven and carefully uncover the dish. Sprinkle with chopped cilantro and chopped tomatoes for garnish. Cut into 12 portions and serve warm with a dollop of sour cream on top.
Nutrition
Calories: 349kcal | Carbohydrates: 21g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 975mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 1mg