This easy Chicken Enchilada Casserole recipe is everything you love about enchiladas made into this crispy, cheesy, and delicious crowd-favorite casserole! On the table in 30 minutes and great to make ahead!
Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a baking sheet lined with paper towels. Set aside.
Mix together the shredded chicken and the Stone House Seasoning. Set aside.
Spread about 1/2 cup of enchilada sauce into the bottom of a 9x13 casserole dish. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about 1/2 cup. Layer on chicken mixture, making sure to spread mixture evenly over tortillas and enchilada sauce. Top with large dollops of sour cream. Sprinkle on a little of both cheeses.
Repeat layering with more tortillas, enchilada sauce, chicken, sour cream, and end with cheeses. Bake in oven until cheeses have melted, about 20 minutes. Topped with chopped cilantro (optional) and serve.
Notes
Additional Optional Ingredients
You may add beans, lettuce, or diced tomatoes to the recipe if desired.
Make Ahead and Freezing Instructions
To make ahead. Simply assemble the casserole as instructed without baking. Wrap tightly and store in the refrigerator for up to 3 days until ready to bake. When ready to bake, remove the wrap and bake as instructed. Serve warm.To store leftovers. Wrap the cooled casserole well or place it in an airtight container and place it in the refrigerator for up to 3 days.To freeze. Wrap the uncooked or cooled casserole well or store in an airtight container and place it in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warm.