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Mild Chicken and Cheese Enchilada Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • 9x13 Inch Baking Dish
  • Mixing Bowl

Ingredients
  

  • 2 cups cooked shredded chicken
  • 3 cups shredded cheddar cheese, divided
  • 8 small corn tortillas
  • 1 (10-ounce) can mild enchilada sauce
  • 1/2 cup sour cream

Instructions
 

  • Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.
  • In a mixing bowl, stir together the shredded chicken, sour cream, and 1 cup of the cheddar cheese.
  • Pour a thin layer of mild enchilada sauce into the bottom of the baking dish.
  • Place four tortillas over the sauce, overlapping them slightly to cover the bottom.
  • Spread half of the chicken mixture evenly over the tortillas.
  • Drizzle half of the remaining enchilada sauce over the chicken layer.
  • Sprinkle 1 cup of cheddar cheese over the sauce.
  • Repeat the layers with the remaining four tortillas, chicken mixture, enchilada sauce, and final cup of cheddar cheese.
  • Bake uncovered for 25 minutes until the cheese is fully melted and the edges are lightly golden.

Notes

Warm the corn tortillas briefly in the microwave before layering so they do not crack. Leftovers keep well in the refrigerator for three days and reheat best in a 300-degree oven to restore the soft texture. If you want to prepare it ahead, assemble the casserole up to the baking step and store it covered in the fridge until ready to cook.
Course: Main Course
Cuisine: Mexican
Equipment: 9x13 Inch Baking Dish, Mixing Bowl