This easy-to-assemble casserole is like enchiladas reinvented—rich layers of seasoned shredded chicken, tortillas, zesty enchilada sauce, melty cheese, and flavorful extras all baked together until bubbly and golden. It takes the beloved components of traditional enchiladas and transforms them into a bake-and-slice dream, perfect for family dinners, potlucks, or next-day leftovers (hello, enchilada breakfast!).
And because you love playing with flavor, this version gives plenty of room to add your own twist—roasted corn, black beans, jalapeños, or even a spicy mango salsa topping for a sweet heat kick.
Ingredients: (Serves 6–8)
For the Chicken Filling:
- 2½ cups cooked, shredded chicken (rotisserie works well)
- 1 cup sour cream
- 1 cup enchilada sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup canned black beans, drained and rinsed (optional)
- 1 cup corn kernels (fresh, canned, or frozen)
- ¼ cup chopped cilantro or green onions
For the Layers:
- 12 corn tortillas (6-inch size, cut in halves or quarters as needed)
- 2½ cups enchilada sauce (red or green, or a mix for a “Christmas-style” vibe)
- 3 cups shredded cheese (Mexican blend, cheddar, Monterey Jack, or a mix)
- ½ cup chopped onions (optional, for extra bite in layers)
Optional Garnishes:
- Sliced jalapeños
- Diced avocado or guacamole
- Sour cream or crema
- Chopped cilantro
- Lime wedges
- Pickled red onions
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray. - Prepare the Chicken Mixture:
In a large bowl, combine shredded chicken with 1 cup enchilada sauce, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well coated. Fold in beans, corn, and cilantro or green onions for added depth and texture. - Layer the Casserole:
Spoon a few tablespoons of enchilada sauce into the bottom of your dish and spread to coat.
- Place a layer of tortillas to cover the base.
- Spread ⅓ of the chicken mixture over the tortillas.
- Sprinkle with a handful of chopped onions (if using) and a layer of cheese.
- Drizzle with enchilada sauce.
Repeat this process two more times: tortillas, chicken mixture, cheese, and sauce.
- Top It Off:
For the final layer, finish with tortillas, a generous pour of enchilada sauce, and the remaining cheese. If desired, scatter jalapeño slices or a handful of olives on top for visual flair and heat. - Bake to Golden Glory:
Cover loosely with foil and bake for 25–30 minutes. Remove foil and bake uncovered for another 10–15 minutes, or until cheese is bubbly and slightly browned around the edges. - Rest & Garnish:
Let the casserole sit for 10 minutes before slicing—this helps it set and slice cleanly. Garnish with avocado, sour cream, lime, cilantro, or whatever bold toppings you love.
Serving Tips:
- Serve with a side of Mexican rice or zesty slaw.
- Slice leftovers and reheat them in a skillet with a splash of broth for crispy edges.
- Leftovers make amazing breakfast tacos—just fold slices into a warm tortilla with scrambled eggs!
My’s Fusion Touch Ideas:
- Add a mango-habanero glaze on top for a spicy-sweet twist.
- Create a dual-color bake: red enchilada sauce on one side, green on the other for visual drama.
- Use mini round casseroles for elegant individual servings at a dinner party.
Ready to put your signature on this? I’d love to help you create a tropical or nostalgic version layered with seasonal ingredients. Shall we spice it up together?