Chicken Enchilada Casserole
A layered casserole of shredded chicken, corn tortillas, and cheese bound with enchilada sauce. Baked until bubbly and golden, it delivers a warm, cohesive dish.
Ingredients
Method
Preheat oven to 350°F. Lightly oil or spray a 9×13 inch baking dish.
If chicken is not already shredded, shred it using two forks or a hand mixer. Season with salt and black pepper.
In a medium bowl, mix the enchilada sauce with sour cream (if using) until smooth. Taste and adjust seasoning.
Spread a thin layer of sauce (about ½ cup) on the bottom of the baking dish.
Layer 4 tortillas over the sauce, overlapping slightly. Tear to fit if needed.
Spread one-third of the shredded chicken over the tortilla layer, then drizzle with sauce (about ¾ cup) and sprinkle ⅓ cup cheese.
Repeat layers: 4 tortillas, half of remaining chicken, sauce, ⅓ cup cheese.
Top with final 4 tortillas, remaining chicken, remaining sauce, and top with final ⅔ cup cheese.
Bake uncovered for 35 minutes until the cheese is melted and bubbly and the edges are lightly golden.
Remove from oven and let rest 5 minutes. Garnish with diced onion and cilantro if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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