Description
This Chicken Enchilada Casserole is a comforting and flavorful Tex-Mex layered dish featuring shredded chicken, refried beans, enchilada sauce, and melted Mexican cheese baked together with tortillas. Perfect for family dinners or gatherings, it combines the classic enchilada flavors with the ease of a casserole, topped with fresh garnishes to enhance every bite.
Ingredients
Scale
Chicken Mixture
- 2-3 cups cooked, shredded chicken
Enchilada Sauce
- 2 1/2 cups enchilada sauce (storebought or homemade)
Cheese
- 2 cups shredded Mexican cheese blend
Tortillas
- 6-8 small flour tortillas (corn tortillas can also be used)
Beans
- 1 can refried beans
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully preheat to ensure even baking of your casserole.
- Prepare the Baking Dish: Spread several spoonfuls of enchilada sauce over the bottom of a 9×9 inch glass square baking dish to prevent sticking and add moisture to the bottom layer.
- Layer the Tortillas: Place 2 tortillas overlapping on the bottom of the dish, covering the surface completely to form the base layer.
- Build the Layers: Spread about 1/3 cup of refried beans evenly over the tortillas, followed by 1 cup of shredded chicken, ½ cup of shredded cheese, and roughly ¾ cup of enchilada sauce. Then add another layer of 2 overlapping tortillas on top.
- Repeat Layering: Repeat the layering process once more with beans, chicken, cheese, and enchilada sauce to create two full layers in total.
- Top the Casserole: Pour the remaining enchilada sauce over the last tortilla layer and sprinkle with the remaining 1 cup of shredded cheese to create a cheesy topping.
- Cover and Bake: Lightly oil a piece of aluminum foil and cover the casserole tightly to prevent drying out, then bake for 30 minutes at 375°F.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 5 minutes or until the cheese is bubbly and starting to brown.
- Rest Before Serving: Let the casserole rest for at least 15 minutes after baking so it firms up and is easier to cut and serve.
- Garnish and Serve: Serve topped with fresh cilantro, a squeeze of lime, dollops of sour cream, or slices of avocado for added freshness and flavor.
Notes
- Use either flour or corn tortillas based on your preference; corn gives a more traditional taste but flour works well and is easier to layer.
- Store-bought enchilada sauce is convenient, but homemade sauce can add a more personalized flavor.
- Allowing the casserole to rest after baking helps it set and hold together better when sliced.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Optional toppings like jalapeños or chopped onions can add extra spice and texture.
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
