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piece removed from pan of chicken enchilada casserole

Easy Chicken Enchilada Casserole

Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 20 ounces green enchilada sauce
  • 12 ounces salsa verde
  • 4 cups cooked shredded or chopped chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 14 white or yellow corn tortillas, cut in half
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Fresh chopped cilantro

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
  • Whisk together the enchilada sauce and salsa verde.
  • Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
  • Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
  • Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
  • Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

Notes

Sauce: you can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).
Make Ahead: the casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).