- 3 cups shredded chicken (from about 3 breasts)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup frozen corn, thawed
- 2 green onions, chopped, plus more for garnish if desired
- 2 (10 ounce) cans enchilada sauce
- 1/4 cup sour cream
- Corn tortillas
- 2 cups shredded Colby jack cheese
Preheat the oven to 375°F. Lightly spray a 13x9-inch or similarly sized baking dish with nonstick cooking spray.
In a large bowl combine the chicken, cumin, cayenne, chili powder, garlic powder, salt, pepper, corn, and green onions. Stir well to combine.
In a small bowl stir together the enchilada sauce and sour cream until well combined. Arrange tortillas in a single layer in the prepared baking dish. Top with half the chicken, a third of the cheese, and half of the enchilada sauce. Repeat. Sprinkle with the remaining cheese.
Cover the dish with foil and bake for about 30 minutes. Remove foil and broil until the cheese is bubbling and beginning to brown. Let cool for 10 minutes before cutting and serving. Garnish with green onions before serving.
I made this tonight. Wow! It is really good! I love enchiladas but always hated making them, because getting the tortillas pliable is a pain. This was so easy, and I love the enchilada sauce mixed with the sour cream. My whole family loved it. Thanks for this recipe!
So glad you enjoyed this recipe!
Can I assemble the dish the day before and bake it the next day when I have company?
Made this and it was fabulous! TY for the recipe! The make ahead chicken made it so simple to throw together 😉
I’m asking my dad to make it for the last day of school. It’s in Homer of a kid the moved away. She brought this dish once.
Yum… just made this. Love that the chicken is cooked in chicken stock instead of oil! I’ve never thought to do that, but will be doing it that way from now on. I think next time I’ll add black beans to the chicken mixture, it could use maybe that one other ingredient. This is a great and easy recipe!
Making this today – good to have on a snowy Monday. I made something like this years and years ago but called it Enchilada Stake and made it in a round casserole dish and put one tortilla, then the rest of the stuff and then kept stacking it in layers. This is nicer because it makes more!!!
Hope you enjoyed!
This is going to be perfect for our Friday Office Lunches! Can’t wait to try it.
This calls for a heartburn but was super delish!
My kind of comfort food!!
Casseroles just do not get enough love. This looks like one tasty fiesta, and I”m all over the leftovers too!
I am always looking for recipes that are delicious at the time of eat-age and make great leftovers to send to work with my hubby. Love this casserole, it looks deeeelish!