Easy 5-Ingredient Chicken Enchilada Casserole
A quick and comforting chicken enchilada casserole made with just five simple ingredients, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups (about 450 g / 1 lb) cooked shredded chicken (rotisserie chicken works great)
- 1 can (10 oz / 290 ml) enchilada sauce (choose preferred heat level)
- 2 cups (about 200 g / 7 oz) shredded cheese (Mexican blend or cheddar)
- 6–8 small (6-inch / 15 cm) flour tortillas
- 1 cup (240 ml) sour cream (can substitute Greek yogurt)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with oil or cooking spray.
- In a large mixing bowl, combine the cooked shredded chicken, sour cream, and enchilada sauce. Stir until evenly coated.
- Layer 2-3 tortillas at the bottom of the baking dish, overlapping slightly. Spread about one-third of the chicken mixture evenly over the tortillas, then sprinkle one-third of the shredded cheese on top.
- Repeat the layering process two more times, ending with a cheese layer on top.
- Bake the casserole for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
If the top browns too quickly, cover loosely with foil halfway through baking. Add extra enchilada sauce or sour cream if chicken seems dry. Warm tortillas briefly before layering to prevent tearing. Freshly shredded cheese melts better than pre-shredded. For gluten-free, use corn tortillas. For dairy-free, substitute sour cream and cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 350
- Sugar: 3
- Sodium: 700
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 2
- Protein: 28
Keywords: chicken enchilada casserole, easy dinner, 5-ingredient recipe, quick weeknight meal, comfort food