Easy and cheesy seems to be a theme around here, and it continues with this Chicken Enchilada Casserole. Only five ingredients makes it easy and enchilada sauce + sour cream makes it delicious. I always serve it with extra sour cream on top and the picture for this post shows diced tomato, but you can also add other toppings like avocado, pico de gallo, or salsa. Whatever you want. You are in charge here. I trust you to make good decisions and not try something ill-advised like, say, pancake syrup or mint chocolate chip ice cream.
My stand mixer is my favorite way to shred chicken.
And my cast iron skillet is my favorite baking dish, especially for this recipe because the tortillas fit just perfectly.
Chicken Enchilada Casserole
Prep time: 25 minutes
Bake time: 15 minutes
Total time: 40 minutes
2 large boneless chicken breasts
1 can red enchilada sauce
2 10 inch flour tortillas
4 TB sour cream, plus some for serving
2 cups cheddar cheese
Preheat oven to 375F. Cut the chicken breasts into 6 smaller pieces and place them in a sauce pan. Pour the enchilada sauce over the chicken and bring to a low boil. Cook for 15 minutes, stirring occasionally, until the chicken is cooked through. While the chicken is cooking spray the bottom of a 10 inch iron skillet with cooking spray and press a tortilla into the bottom. Spread 2 tablespoons of sour cream evenly over the tortilla and set aside.
When the chicken is cooked, shred it. Now, there’s two ways to skin that cat. You can shred it with two forks or you can do what I like to do to save time and energy, which is fish the chicken out of the sauce and dump it in the bowl of my stand mixer (use the paddle attachment) and let it run on medium-low for 2 or 3 minutes.
Stir the shredded chicken back into the sauce and layer half of it onto the tortilla in your prepared pan. Sprinkle half of the cheese on top and repeat the layer again with the second tortilla and the rest of the sour cream, chicken, and cheese. Bake for about 15 minutes until everything is bubbly and melty. Serve with a dollop of sour cream and garnish with diced tomato or other toppings, if desired.