Can I assemble this ahead of time?

Absolutely! Just cover tightly and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes in the oven since it'll be cold.

How can I make it less spicy?

Easy fixes! Use mild enchilada sauce, skip the chili powder, and swap in Monterey Jack instead of sharp cheddar. The sour cream naturally cools things down too.

Can I freeze leftovers?

You bet - it freezes beautifully! Cut cooled portions, wrap individually in foil, and freeze for quick future meals. Reheat straight from frozen in a 350°F oven until bubbly.

Why are my tortillas soggy?

Two tricks: 1) Don't over-sauce the layers, and 2) Let the baked casserole rest before cutting so the tortillas firm up.

What's the best chicken to use?

otisserie chicken is my go-to for flavor and convenience, but any cooked chicken works. Leftover grilled chicken adds amazing smoky notes!

Cheesy Chicken Enchilada Casserole Magic

Description

A delicious and easy-to-make cheesy chicken enchilada casserole.

Ingredients

2 cups cooked chicken, shredded
1 can (10 oz) enchilada sauce
1 cup sour cream
2 cups shredded cheddar cheese
6 corn tortillas
1/2 cup diced onions
1/2 cup diced bell peppers
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

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Instructions

Preheat oven to 375°F (190°C).
Mix chicken, enchilada sauce, sour cream, onions, bell peppers, cumin, chili powder, and salt in a bowl.
Layer tortillas, chicken mixture, and cheese in a baking dish.
Repeat layers until all ingredients are used.
Bake for 25 minutes or until cheese is melted and bubbly.

Notes

Use rotisserie chicken for quick prep.
Add jalapeños for extra spice.
Let cool for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican