Description
A flavorful casserole that guarantees tender, juicy chicken coated in enchilada sauce and topped with a cheesy layer.
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 large mixing bowl, mix the cooked shredded chicken with the enchilada sauce until thoroughly coated.
- Spread half of the chicken mixture in the baking dish.
- Sprinkle 1 cup of cheddar cheese and ½ cup of Monterey Jack cheese on top.
- Add the remaining chicken mixture, spreading it evenly.
- Cover the dish tightly with aluminum foil.
- Bake for 25 minutes.
- Remove the foil and add the remaining cheese on top.
- Bake uncovered for another 10-15 minutes until the cheese is golden and bubbly.
- Let rest for 5 minutes and garnish with cilantro before serving.
Notes
For best results, ensure every piece of chicken is saturated with sauce and keep the dish covered during the initial bake to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican