Main Dishes · No. 72
Chicken Enchilada Casserole
Chicken enchilada casserole is melty, cheesy comfort in a pan. Made with rotisserie chicken and store-bought sauce, it's a weeknight dinner that you can pull together quickly without a lot of heavy lifting.
Serves 10Total time 1 hr 10 min428 calories per servingMexicanDinner
Ingredients
- 4-1/2 cups shredded rotisserie chicken
- 1 can (28 ounces) green enchilada sauce
- 1-1/4 cups sour cream
- 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
- 4 cups shredded Monterey Jack cheese
- Fresh minced parsley, optional
Method
- Preheat the oven to 375°F. In a greased 13x9-inch baking dish, spread half the chicken. Editor's Tip: To ensure my filling is consistent, I mix my chicken, enchilada sauce and sour cream in a bowl, adding a little salt and pepper before layering it. This also helps gauge how much is half. Add half the enchilada sauce. Add half the sour cream. And layer half each of the tortillas and cheese. Repeat all the layers, starting with the chicken and finishing with the cheese.
- Bake the casserole, covered, for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Editor's Tip: Let the cheesy casserole rest before serving so it can settle and is not too much of a melty mess when you scoop it out.
Notes
- Times from the recipe page: prep 20 min, cook 50 min, total 70 min.
- 428 calories per serving, from the recipe page (yield as listed: 10 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Kate McKiernan. Saved for personal use.