(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
If you're craving a hearty, flavorful dish that brings a taste of Mexico to your kitchen, this Mexican Enchilada Casserole is your go-to recipe. Packed with shredded chicken, enchilada sauce, and cheese, it's a comforting meal that’s easy to make and perfect for any night of the week. Let's dive into this delicious, layered goodness that will have everyone asking for seconds.
The name of the recipe: Mexican Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese
- 12 pieces corn tortillas
- 1 cup diced onions
- 1 cup diced bell peppers
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, diced onions, and bell peppers.
- Layer the bottom of a baking dish with half of the corn tortillas.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle one cup of shredded cheese over the chicken mixture.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Lazy Enchiladas Casserole Recipe
What you will need to make Mexican Enchilada Casserole
- Cooked chicken: Adds protein and a hearty texture, making the casserole filling and flavorful.
- Enchilada sauce: Provides a rich, tangy flavor that ties all the ingredients together.
- Sour cream: Adds creaminess and a slight tang, balancing the spices in the dish.
- Shredded cheese: Melts beautifully, creating a gooey, delicious topping.
- Corn tortillas: Serve as the base, adding structure and a slight corn flavor.
- Diced onions: Add a sweet, savory depth to the casserole.
- Diced bell peppers: Provide a crunchy texture and a burst of color.
Tools and Instruments Required
What tools/instruments will be needed to make Mexican Enchilada Casserole Recipe
- Mixing bowl: Essential for combining shredded chicken, enchilada sauce, sour cream, onions, and bell peppers evenly.
- Baking dish: Necessary for layering tortillas, chicken mixture, and cheese, then baking everything together.
- Oven: Required to bake the casserole at 375°F until the cheese melts and bubbles.
- Cheese grater: Useful for shredding cheese if not using pre-shredded cheese.
- Knife: Needed to dice onions and bell peppers finely.
Mexican Enchilada Casserole Recipe
A delicious and easy-to-make Mexican enchilada casserole that will satisfy your cravings.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 cups Cooked chicken, shredded
- 1 can Enchilada sauce
- 1 cup Sour cream
- 2 cups Shredded cheese
- 12 pieces Corn tortillas
- 1 cup Diced onions
- 1 cup Diced bell peppers
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, diced onions, and bell peppers.
- Layer the bottom of a baking dish with half of the corn tortillas.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle one cup of shredded cheese over the chicken mixture.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes:
Feel free to add more veggies or spices to suit your taste.
Read more: Frito Enchilada Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge, uncover, and bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight, then bake as directed.
For a twist on this Mexican Enchilada Casserole, try adding a layer of refried beans between the tortillas and chicken mixture. It adds a creamy texture and extra flavor!
Frequently Asked Questions
FAQ:
How long does it take to prepare this enchilada casserole?
It takes about 15 minutes to prep and 30 minutes to bake.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer.
What type of cheese works best for this recipe?
Cheddar or Monterey Jack cheese works great.
Can I make this casserole ahead of time?
Absolutely, you can assemble it and refrigerate until ready to bake.
Is it possible to make this dish vegetarian?
Yes, substitute the chicken with beans or veggies.
0 thoughts on “Mexican Enchilada Casserole Recipe”