Easy Layered Chicken Enchilada Casserole - New Mexican Style
This hearty casserole layers corn tortillas with seasoned shredded chicken, red enchilada sauce, and melted cheese for a comforting family dinner. The New Mexican style features diced green chilies that add a mild heat and authentic flavor. Perfect for busy weeknights, this dish delivers all the flavors of traditional enchiladas in an easy-to-make layered format. The result is a bubbly, cheesy casserole that serves beautifully with dollops of cool sour cream to balance the spice.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups red enchilada saucegreen enchilada sauce1:1flavor
milder taste, different color
- 1 cup shredded cheese
- 12 pieces corn tortillas
- 1 cup sour cream
- 1 cup diced green chilies
Instructions
- 1
Preheat oven to 375°F
- 2
Combine shredded chicken, enchilada sauce, and diced green chilies in a mixing bowl
- 3
Spread thin layer of enchilada sauce on bottom of baking dish
- 4
Layer tortillas over sauce, overlapping as needed
- 5
Spread half of chicken mixture over tortillas and sprinkle with cheese
- 6
Repeat layers, ending with tortillas topped with remaining enchilada sauce and cheese
- 7
Bake for 30 minutes until cheese is melted and bubbly
- 8
Cool for a few minutes before serving with sour cream
Tips
Use rotissary chicken for convenience and add extra flavor to the dish.
Let the casserole rest 5-10 minutes after baking for easier slicing and serving.
Warm tortillas briefly before layering to prevent cracking and improve flexibility.
Good to Know
Refrigerate covered up to 3 days. Reheat individual portions in microwave or whole dish in 350°F oven.
Can assemble completely up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 extra minutes.
Serve hot with sour cream, chopped cilantro, diced avocado, or sliced jalapeños on the side.
Common Mistakes
Don't skip the sauce layer on bottom to prevent sticking and ensure even cooking.
Avoid overbaking or cheese will become tough and edges will dry out.
Substitutions
milder taste, different color
FAQ
Can I freeze this casserole?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
What if I don't have cooked chicken?
Poach 1 pound chicken breasts in seasoned water for 15 minutes, then shred when cool enough to handle.
Can I make this spicier?
Add diced jalapeños, use hot enchilada sauce, or include a layer of pepper jack cheese for extra heat.