Description
This Cheesy Chicken Enchilada Casserole is a comforting and flavorful dish featuring shredded chicken rolled in flour tortillas, layered with a zesty enchilada sauce, creamy sour cream, and a blend of melted cheeses. Baked to perfection with a golden bubbly top and garnished with fresh cilantro and black olives, it’s a perfect crowd-pleaser for family dinners or casual gatherings.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 1/2 cup diced green chiles (optional)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
Assembly & Toppings
- 8 flour tortillas
- 1 (10 oz) can enchilada sauce (red or green, your preference)
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/4 cup chopped cilantro (for garnish)
- 1/2 cup sliced black olives (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Mix Chicken Filling: In a large bowl, combine the shredded chicken, finely chopped onion, diced green chiles if using, garlic powder, cumin, chili powder, salt, pepper, and half of the shredded cheese. Stir everything together until well mixed.
- Prepare Baking Dish: Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking and infuse flavor.
- Roll Tortillas: Take each flour tortilla and spoon about 2 to 3 tablespoons of the chicken mixture onto it. Roll each tortilla tightly around the filling.
- Arrange Tortillas: Place each rolled tortilla seam-side down in the prepared baking dish, lining them up snugly.
- Add Sauce and Toppings: Pour the remaining enchilada sauce evenly over the arranged tortillas. Spread the sour cream thoroughly across the top, then sprinkle the rest of the shredded cheese over everything.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Remove from the oven, sprinkle with chopped cilantro and optionally sliced black olives. Let the casserole cool slightly before serving. Serve with extra sour cream or guacamole on the side for added creaminess and flavor.
Notes
- Using cooked rotisserie chicken can save prep time.
- Green chiles and black olives are optional but add extra flavor and texture.
- Feel free to substitute corn tortillas if preferred, but flour tortillas hold up better in this casserole.
- For spicier casserole, add chopped jalapeños or increase chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
