Description
A creamy, cheesy, and comforting Mexican-inspired casserole layered with chicken, tortillas, sour cream, and enchilada sauce. Perfect for family dinners.
Ingredients
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2 cups cooked chicken, shredded
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1 can (10 oz) enchilada sauce
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1 cup sour cream
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2 cups shredded cheddar cheese
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8 small corn tortillas
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1/2 cup chopped green chiles (optional)
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1/4 cup chopped fresh cilantro (for garnish)
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a bowl, stir together the sour cream and half of the enchilada sauce until smooth.
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Spread a thin layer of the sauce mixture on the bottom of the dish. Place a layer of tortillas over it.
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Add shredded chicken, a sprinkle of cheese, and some of the sauce. Repeat the layers until all ingredients are used.
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Finish with a final layer of sauce and cheese on top.
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Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes more, until bubbly and golden.
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Let rest for 10 minutes before serving. Garnish with cilantro if desired.
Notes
This casserole can be made ahead, covered, and refrigerated for up to 24 hours before baking. Leftovers keep well for 3–4 days and can be frozen for up to 2 months. Serve with rice, beans, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican