I made this on a whim last week, so this is definitely something you could create easily if you have some pantry and fridge essentials on hand. It was creamy, delicious, and reheated for next day’s lunch really well!
Chicken Enchilada Casserole
- 2-3 cups cooked shredded chicken (you can use rotisserie chicken, or bake 1 lb of lightly oiled chicken breast in the oven at 350 for 30 minutes)
- 2 tsp chili powder
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp of kosher salt
- 1-2 packages or cans of green Chile enchilada sauce (we use Frontera brand)
- About 12 white corn tortillas
- 2-3 cups grated cheddar cheese
- 1 cup sour cream, divided
- Optional toppings: cilantro, salsa, extra sour cream, olives
- Preheat oven to 350 degrees. Lightly spray an 8×8 glass pan with canola oil.
- In a medium bowl, mix shredded chicken, spices, about 1/3 of the enchilada sauce and 1/2 cup sour cream
- Layer about 4 corn tortillas to cover bottom of pan.
- Spread half chicken mixture over tortillas.
- Cover chicken mixture with a light drizzle of enchilada sauce and then 1/2-1 cup of cheese
- Repeat step 3-5.
- Cover with remaining 4 corn tortillas.
- In the empty chicken mix bowl add remaining enchilada sauce and remaining 1/2 cup sour cream and mix well.
- Spread enchilada sauce mix over corn tortillas and top with remaining sharp cheddar cheese.
- Bake for thirty minutes and let it stand for about five minutes after taking it out of the oven.
Here’s a breakdown of the set-up. From pre-bake:
To post bake:
To cutting slices: