Easy Chicken Enchilada Casserole
This chicken enchilada casserole is cheesy, flavorful, comforting, and a breeze to make!
Servings: 6 Servings
Ingredients
- 2, 8 ounce cans tomato sauce
- 2 tablespoons tomato paste
- 1 ½ cups chicken broth
- 1 teaspoon sea salt
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- ½ teaspoon ground black pepper
- 4 cups shredded chicken or about 2 pounds chicken breast, cooked and shredded
- 6 corn tortillas torn in half
- 4 cups shredded Mexican blend cheese
- ½ cup sour cream
- 1/4 cup lime juice
- 1 large avocado diced, for garnish
- ¼ cup fresh chopped cilantro for garnish
Instructions
- Preheat the oven to 350 F.
- Whisk together the tomato sauce, tomato paste, chicken broth, salt, chili powder, cumin, oregano, and pepper, until smooth.
- Spread ½ cup enchilada sauce in the bottom of a 3-quart, 9x13 inch pan, then layer 6 tortilla halves over the sauce, until it is fully covered. Layer 2 cups shredded chicken over the tortillas, then pour over 1 cup of enchilada sauce, and 2 cups shredded cheese.
- Repeat Step 3 to build the next layer, using up the rest of the tortillas, enchilada sauce, and cheese, then bake the casserole at 350 F for 30 minutes, until the top is browned and bubbling. Remove the casserole from the oven and let cool.
- In a small bowl, whisk together the lime juice and sour cream, then drizzle it over the casserole. Garnish with the avocado and cilantro, then serve!
Notes
- If you'd like to use store-bought enchilada sauce, you'll need 2 (15 ounce) cans.
- INSTANT POT SHREDDED CHICKEN: if you don't have pre-cooked and shredded chicken available, you can cook about 2 pounds of chicken in the Instant Pot with 1 cup water, on high pressure, for 12 minutes. Then shred with the paddle attachment of your stand mixer, a hand mixer, or two forks.
Nutrition
Calories: 496kcal | Carbohydrates: 32g | Protein: 45.8g | Fat: 22.1g | Saturated Fat: 9.5g | Cholesterol: 124.2mg | Sodium: 996.7mg | Fiber: 6g | Sugar: 5.2g