Easy Chicken Enchilada Casserole
Ingredients
- 20 ozgreen enchilada sauce
- 12 ozsalsa verde
- 4 ccooked shredded or chopped chicken
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tsporegano
- 1 tspchili powder
- 1 tspcumin
- ½ tspsalt
- ¼ tspblack pepper
- 14white or yellow corn tortillas
cut in half
- 2 cMonterey Jack cheese
- 1 ccheddar cheese
- Fresh chopped cilantro
Directions
- 1
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
- 2
Whisk together the enchilada sauce and salsa verde.
- 3
Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
- 4
Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
- 5
Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
- 6
Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.
Easy Chicken Enchilada Casserole
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About this Recipe
Easy Chicken Enchilada Casserole: Your New Weeknight Hero
Looking for a delicious, comforting meal that comes together with minimal fuss? Our Easy Chicken Enchilada Casserole is about to become your family's new favorite weeknight dinner! This recipe delivers all the incredible flavors of classic chicken enchiladas in a convenient, layered casserole format, making it perfect for busy evenings.
What makes this chicken enchilada casserole so special? It's the perfect blend of simplicity and robust flavor. We're talking tender, pre-cooked shredded chicken infused with aromatic spices like garlic powder, onion powder, and cumin, all smothered in a vibrant mix of green enchilada sauce and tangy salsa verde. Layers of soft corn tortillas and generous amounts of gooey Monterey Jack cheese and sharp cheddar cheese melt together to create an irresistible, cheesy masterpiece.
This dish is designed for ease. Using already cooked chicken means less prep time, allowing you to get dinner on the table faster. The combination of green enchilada sauce and salsa verde provides a depth of flavor that's both savory and slightly zesty, without needing to make your own sauce from scratch. It's truly a fast and delicious way to enjoy your favorite Mexican-inspired flavors.
Tips for the Perfect Casserole
- Spice it Up: For a bit of heat, consider adding a diced jalapeño (seeds removed for less spice) to your chicken mixture or a pinch of cayenne pepper.
- Protein Power: While shredded chicken is fantastic, you can also use cooked ground turkey or black beans for a vegetarian-friendly twist (omit chicken and use more beans!).
- Serving Suggestions: This easy chicken enchilada casserole is a meal in itself, but it pairs wonderfully with a side of simple rice, refried beans, or a fresh green salad to complete your feast. Don't forget a sprinkle of fresh chopped cilantro for garnish!
This recipe is not just easy; it's a guaranteed crowd-pleaser that brings comforting, savory flavors to your dinner table. Get ready for a new go-to recipe that will have everyone asking for seconds!