4-Ingredient Chicken Enchilada Casserole
This easy chicken enchilada casserole is perfect for a quick dinner!
Everyone loves an easy casserole that requires few ingredients. While this 4-Ingredient Chicken Enchilada Casserole is easy to make, it tastes like it took all day to make. Armed with a few common ingredients, you can have a delicious home-cooked meal on the table in no time at all!
Despite its short ingredient list, this easy chicken enchilada casserole is loaded with flavor. If you like Mexican food, then you will love this cheesy chicken casserole. Once you try a bite of this cheesy chicken casserole, you see how easy it is to make a delicious homemade meal. This Mexican recipe is perfect for those times when you crave Mexican food, but you want to enjoy dinner at home.
This recipe makes for the perfect go-to weeknight meal, because you probably won't have to go to the grocery store for ingredients. Just keep a can of enchilada sauce and some corn tortillas handy, and you'll have dinner ready in a hurry!
Cooking Vessel Size7 x 11-inch baking dish
- 1 pound boneless skinless chicken thighs or breasts
- 1 (14-ounce) can enchilada sauce
- 9 (6-inch) corn tortillas
- 2 cups Mexican mix shredded cheese
- Optional garnish: Sour cream and fresh cilantro
This recipe was inspired by Jo Cooks' recipe for Easiest-Ever Chicken Enchilada Casserole
Cut the chicken into large pieces of equal size and place into a medium saucepan. Pour the enchilada sauce over the chicken and cook on medium low heat until the chicken is completely cooked, about 20 minutes.
Remove chicken from the sauce to a cutting board and let cool slightly. Shred the meat using two forks; you should have about 2 cups.
Preheat oven to 375 degrees F. Spray a 7 x 11-inch baking dish with cooking spray.
Spoon 1/4 cup enchilada sauce into the bottom of the prepared baking dish. Layer 3 tortillas, overlapping or tearing them to fit. Add 1/3 of the shredded chicken in an even layer and 1/3 of the remaining enchilada sauce. Sprinkle with about 1/3 of the cheese.
Repeat the layers - tortillas, chicken, sauce, cheese - twice more. Bake 30 minutes until the casserole is bubbly and the cheese is melted.
Serve immediately, garnish with sour cream and cilantro if desired.
If you liked this recipe for 4-Ingredient Chicken Enchilada Casserole, be sure to check out our free, downloadable eCookbook, "20 Casserole Recipes for Mexican Food Lovers" Free eCookbook