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Cheesy Chicken Enchilada Casserole Recipe Easy Loaded with Flavor

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A comforting and flavorful casserole combining shredded chicken, creamy cheese, and warm spices, perfect for busy weeknights and potlucks.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 4 oz cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 can (10 oz / 280 g) red enchilada sauce
  • 1 can (4 oz / 115 g) diced green chilies
  • 8 small flour or corn tortillas (use corn for gluten-free option)
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, and queso quesadilla)
  • 1/2 cup chopped fresh cilantro (optional)
  • 1/4 cup sliced black olives (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish with cooking spray or butter.
  2. In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, cumin, smoked paprika, salt, and pepper. Mix until well incorporated and creamy. If cream cheese isn’t very soft, microwave for 15 seconds to soften.
  3. In a separate bowl, stir together the enchilada sauce and diced green chilies.
  4. Layer the casserole: spread a thin layer of enchilada sauce evenly on the bottom of the baking dish. Place 3-4 tortillas overlapping slightly to cover the base. Spread half of the chicken mixture over the tortillas, followed by a third of the shredded cheese. Pour a third of the sauce over the cheese. Repeat layers: tortillas, remaining chicken mixture, another third of cheese, and remaining sauce. Finish with a final layer of tortillas topped with the remaining cheese.
  5. Cover with foil and bake for 25 minutes.
  6. Remove foil and bake uncovered for an additional 10-15 minutes, or until the cheese is golden and bubbly with slightly crispy edges.
  7. Let the casserole rest for 5-10 minutes before serving to set and make cutting easier.

Notes

Warm tortillas slightly before layering to prevent cracking. Drain excess liquid from enchilada sauce if too saucy. Shred chicken finely for best texture. Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months. Reheat covered in oven to maintain moisture.

Nutrition

Keywords: cheesy chicken enchilada casserole, easy casserole, Mexican casserole, comfort food, weeknight dinner, potluck recipe

Find it online: https://blixfood.com/cheesy-chicken-enchilada-casserole-recipe-easy-loaded-with-flavor/