Go Back
–+ servings
top down shot of chicken enchilada casserole recipe in a dish
Print

Chicken Enchilada Casserole

This easy Chicken Enchilada Casserole is layers of soft tortillas, spicy chicken, melted cheese, and a rich, red enchilada sauce.
Course Main
Cuisine American
Keyword chicken enchilada casserole, chicken enchilada recipe, enchilada casserole recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 443kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 2.5 cups Enchilada sauce
  • 8 -8 inch Flour tortillas
  • 2 lbs Chicken shredded
  • ¼ cup Taco seasoning
  • ½ cup yellow onion diced
  • 12 ounce Cheddar cheese shredded

Instructions

  • Preheat oven to 350 degrees F.
  • Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared.
  • In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.
  • Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
  • Repeat steps to create two more layers.
  • Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

Video

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 22g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1437mg | Potassium: 253mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1423IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 3mg