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Cheesy Chicken Enchilada Casserole Recipe with Crispy Golden Edges Easy and Perfect

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A warm, gooey, comforting casserole featuring shredded chicken, enchilada sauce, and a blend of cheeses baked to crispy golden perfection. Perfect for busy weeknights, potlucks, and family dinners.

Ingredients

Scale
  • 3 cups (450g) shredded cooked chicken (rotisserie chicken recommended)
  • 8 small or 6 large flour or corn tortillas, softened
  • 2 cups (480ml) enchilada sauce (homemade or store-bought)
  • 3 cups (340g) shredded cheese blend (cheddar and Monterey Jack)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small jalapeño, deseeded and finely chopped (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Shred about 3 cups (450g) of cooked chicken into bite-sized pieces and set aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped onion, garlic, and jalapeño (if using). Cook for 3-4 minutes until softened and fragrant, stirring often.
  4. In a mixing bowl, combine shredded chicken, sautéed veggies, 1 ½ cups (360ml) enchilada sauce, 1 teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper to taste. Stir until well mixed.
  5. Lightly grease a 9×13-inch casserole dish. Spread about ½ cup (120ml) enchilada sauce on the bottom.
  6. Layer 3-4 softened tortillas to cover the base.
  7. Spread one-third of the chicken mixture evenly over the tortillas and sprinkle about 1 cup (115g) shredded cheese on top.
  8. Repeat layering with tortillas, chicken mixture, and cheese for the second layer.
  9. Finish with a final layer of tortillas, remaining ½ cup (120ml) enchilada sauce, and remaining cheese (about 1 cup/115g).
  10. Bake uncovered for 25-30 minutes until cheese is bubbly and golden brown with crispy edges. Cover loosely with foil if top browns too quickly.
  11. Remove from oven and let rest for 5-10 minutes before slicing.
  12. Garnish with fresh cilantro and serve with sour cream or Greek yogurt if desired.

Notes

Lightly soften tortillas before layering to prevent cracking by wrapping in a damp towel and microwaving for 20-30 seconds. If chicken filling is dry, add a splash of chicken broth or extra enchilada sauce. Rotate casserole halfway through baking for even browning. Leftovers reheat best in oven to maintain crispy edges. Can be assembled ahead and refrigerated or frozen unbaked.

Nutrition

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

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