Chicken Enchilada Casserole (Easy Layered Mexican Chicken Bake)

How to Make Chicken Enchilada Casserole (Easy Layered Mexican Chicken Bake)

1. 1

   Step 1: Make the chicken filling

   In a large bowl combine the shredded chicken, enchilada sauce, taco seasoning, diced onion and minced garlic. Stir until the chicken is fully coated and the seasoning is distributed; taste and adjust salt if needed. Set the filling aside while you prepare the creamy layer.

   For this step

   • 3 cupsCooked shredded chicken (rotisserie or poached)
   • 2 tablespoonsTaco seasoning (store-bought or homemade)
   • 1/2 cupYellow onion, finely diced
   • 2 clovesGarlic, minced
   
2. 2

   Step 2: Prepare the creamy cheese layer

   In a separate bowl mix the sour cream with half of the shredded cheese until well combined—this adds creaminess and helps the layers bind. Reserve the remaining cheese for topping the casserole so it melts golden in the oven.

   For this step

   • 1 cupSour cream
   
3. 3

   Step 3: Soften tortillas and assemble the casserole

   Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a bit of olive oil. Warm each tortilla briefly in a skillet brushed with olive oil or microwave covered with a damp towel so they become pliable. Layer the dish starting with a thin smear of enchilada sauce on the bottom, then a layer of tortillas, half the chicken filling, one-third of the sour cream-cheese mixture and a sprinkle of cheese; repeat once and finish with a top layer of tortillas, remaining sauce and the reserved cheese.

   For this step

   • 8 piecesCorn tortillas (6–8-inch)
   • 2 tablespoonsOlive oil (for softening tortillas and greasing dish)
   
4. 4

   Step 4: Bake until bubbly

   Cover the dish loosely with foil and bake for 15 minutes, then remove the foil and bake an additional 8–10 minutes until the cheese is melted and edges are bubbling. If you like a browned top, broil for 1–2 minutes, watching carefully so it doesn't burn.
   
5. 5

   Step 5: Rest, garnish and serve

   Let the casserole rest 5–10 minutes to set for easier slicing. Sprinkle chopped cilantro over the top, cut into portions and serve with lime wedges, salsa or avocado if desired.

   For this step

   • 1/4 cupFresh cilantro, chopped (garnish)

1. In a large bowl combine the shredded chicken, enchilada sauce, taco seasoning, diced onion and minced garlic. Stir until the chicken is fully coated and the seasoning is distributed; taste and adjust salt if needed. Set the filling aside while you prepare the creamy layer.
2. In a separate bowl mix the sour cream with half of the shredded cheese until well combined—this adds creaminess and helps the layers bind. Reserve the remaining cheese for topping the casserole so it melts golden in the oven.
3. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a bit of olive oil. Warm each tortilla briefly in a skillet brushed with olive oil or microwave covered with a damp towel so they become pliable. Layer the dish starting with a thin smear of enchilada sauce on the bottom, then a layer of tortillas, half the chicken filling, one-third of the sour cream-cheese mixture and a sprinkle of cheese; repeat once and finish with a top layer of tortillas, remaining sauce and the reserved cheese.
4. Cover the dish loosely with foil and bake for 15 minutes, then remove the foil and bake an additional 8–10 minutes until the cheese is melted and edges are bubbling. If you like a browned top, broil for 1–2 minutes, watching carefully so it doesn't burn.
5. Let the casserole rest 5–10 minutes to set for easier slicing. Sprinkle chopped cilantro over the top, cut into portions and serve with lime wedges, salsa or avocado if desired.