Chicken Enchilada Casserole
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recipe
Prep time
15
m
Total time
45
m
Yields
6
Servings
This Chicken Enchilada Casserole is an easy, cheesy dinner layered with shredded chicken, enchilada sauce, melted cheese, and Orange Enchilada Corn Tortillas. It’s a simple twist on traditional enchiladas that delivers all the classic flavors with less prep. Perfect for busy weeknights or family dinners, this casserole is easy to assemble and bakes until hot and bubbly. For the best results, use La Campera Orange Enchilada Corn Tortillas, then explore more enchilada recipes for your next meal.
Ingredients
3
Cups
3 cups cooked shredded chicken
2
Cups
2 cups red enchilada sauce
2
Cups
2 cups shredded Mexican cheese blend
1
Cup
1 cup shredded Monterey Jack cheese
1/2
Cup
½ cup diced onion
1
1 (4 oz.) can diced green chiles
1/4
Cup
¼ cup chopped cilantro, plus more for garnish
2
Tbsp.
2 tablespoons vegetable oil
Sour cream or crema, for serving
Sliced jalapeños, for garnish (optional)
12
12 La Campera Orange Enchilada Corn Tortillas
La Campera Orange Enchilada Corn Tortillas
Directions
Step
1
Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
Step
2
In a large bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and ½ cup of the enchilada sauce.
Step
3
Lightly warm the tortillas in a skillet with the vegetable oil until soft and pliable. Cut each tortilla in half if desired for easier layering.
Step
4
Spread a thin layer of enchilada sauce in the baking dish. Layer tortillas, half of the chicken mixture, one-third of the cheeses, and more enchilada sauce. Repeat the layers, then finish with a final layer of tortillas, the remaining sauce, and the remaining cheese.
Step
5
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before serving.
Step
6
Garnish with chopped cilantro and sliced jalapeños, if desired. Serve with sour cream or crema
