Description
A moist and flavorful chicken casserole topped with melted cheese and enchilada sauce, perfect for family dinners.
Ingredients
- 3 cups cooked shredded chicken
- 1 (19-ounce) can mild red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro, chopped
- 1 small can diced green chiles (optional)
- ½ teaspoon ground cumin (optional)
- ½ teaspoon onion powder or garlic powder (optional)
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- In a bowl, combine shredded chicken with enchilada sauce, ensuring it’s thoroughly coated.
- Spread half of the mixture in the baking dish, then top with 1 cup cheddar and ½ cup Monterey Jack cheese.
- Add the remaining chicken mixture on top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove foil, add the remaining cheese, and bake uncovered for an additional 10-15 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes, garnish with cilantro, and serve.
Notes
For added flavor, consider using diced jalapeños or experimenting with different cheeses. Be sure to use plenty of enchilada sauce to keep the chicken moist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican