Get ready to transform your dinner table with the most mouthwatering Mexican chicken enchilada casserole that will have everyone begging for seconds! This irresistible dish combines tender shredded chicken, melty cheese, and a rich enchilada sauce that creates a symphony of flavors guaranteed to transport you straight to culinary heaven. Whether you're craving a family-friendly meal or looking to impress dinner guests, these enchiladas are your ticket to an unforgettable dining experience that's surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 cups cooked shredded chicken
- 2 cups cheese (cheddar or Mexican blend)
- 2 cups enchilada sauce
- 12 corn tortillas
- 1 cup sour cream
- 1/2 cup chopped green onions
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the casserole will cook evenly and thoroughly.
- In a large mixing bowl, combine the 3 cups of cooked shredded chicken with 1 cup of the enchilada sauce. Mix well until the chicken is fully coated with the sauce.
- In a separate bowl, mix together the 2 cups of cheese (cheddar or Mexican blend) and 1 cup of sour cream. This will create a creamy filling for your enchiladas.
- Prepare a 9x13-inch baking dish by spreading a thin layer of the remaining enchilada sauce (about 1/2 cup) on the bottom. This prevents the tortillas from sticking and adds flavor.
- Take a corn tortilla and dip it briefly in the enchilada sauce to soften it. Place a few tablespoons of the chicken mixture in the center of the tortilla, followed by a spoonful of the cheese and sour cream mixture.
- Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, arranging them side by side in the dish.
- Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the remaining cheese over the top of the casserole, ensuring that it covers the enchiladas evenly.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Once cooked, remove the casserole from the oven and let it cool for about 5 minutes. This will make it easier to serve.
- Before serving, garnish the top with chopped green onions for added flavor and color.
- Serve the enchiladas hot, accompanied by your choice of sides such as rice or beans, and enjoy your delicious Enchiladas de Pollo y Queso!
Tips
- Use warm tortillas: Slightly warming corn tortillas before rolling prevents cracking and makes them more pliable.
- Don't oversauce: While enchilada sauce is delicious, too much can make your casserole soggy. A light, even coating is key.
- Shred chicken freshly: Freshly shredded chicken provides better texture and flavor compared to pre-packaged options.
- Let it rest: Allowing the casserole to sit for 5-10 minutes after baking helps it set and makes serving easier.
- Customize your toppings: Consider adding fresh cilantro, sliced jalapeños, or a dollop of extra sour cream for personalized flair.
- Make ahead friendly: This casserole can be assembled ahead of time and refrigerated, making it perfect for busy weeknights.
- Choose the right cheese: A blend of cheddar and Monterey Jack provides the best melting and flavor profile.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
