I am beyond excited to share this classic comfort food with you: the Chicken Enchilada Casserole Recipe that transforms the flavors of traditional enchiladas into an irresistible, layered bake. This dish brings together tender shredded chicken, vibrant red enchilada sauce, melty Mexican cheese, and soft corn tortillas in a harmonious blend that is perfect for weeknight dinners or casual gatherings. It’s simple to prepare, yet every bite bursts with the rich, smoky, and slightly spicy flavors that make enchiladas such a beloved favorite. Trust me, once you try this Chicken Enchilada Casserole Recipe, it will become a go-to dish in your home too!
Ingredients You’ll Need
When it comes to this Chicken Enchilada Casserole Recipe, the ingredients are straightforward but incredibly important for that perfect balance of flavor, texture, and color. Each component plays a distinct role, from the tender shredded chicken to the creamy sour cream, spicy chiles, and generous layers of cheese that melt beautifully.
- 3 cups cooked shredded chicken: Use rotisserie or leftover chicken to save time and add moisture and protein.
- 2 cups red enchilada sauce: Choose store-bought or homemade for a rich, tangy base that ties the layers together.
- 1 cup sour cream: Adds creaminess and balances the spices with its cool, smooth texture.
- 1 (4 oz) can diced green chiles: Introduces a mild heat and fresh zing to brighten up the casserole.
- 1 teaspoon cumin: Adds a warm, earthy flavor essential for authentic Mexican-inspired dishes.
- ½ teaspoon garlic powder: Enhances savory notes without overpowering the other ingredients.
- ½ teaspoon onion powder: Provides subtle sweetness and depth to the filling.
- 2 cups shredded Mexican blend cheese (divided): Melts gorgeously and adds richness with a mix of cheddar, Monterey Jack, and queso quesadilla.
- 10 small corn tortillas (cut into halves or quarters): Soft yet sturdy, these hold the layers together while soaking up all the sauce.
- 2 tablespoons chopped fresh cilantro (optional): Offers a burst of fresh herbal brightness for garnish.
- Sliced black olives or green onions for garnish (optional): Adds color and a mild savory finishing touch.
How to Make Chicken Enchilada Casserole Recipe
Step 1: Preheat and Prepare the Baking Dish
Begin by setting your oven to 375°F so it reaches the ideal temperature right on time. Lightly grease a 9×13-inch baking dish to prevent sticking and prepare the perfect base for layering all your tasty ingredients.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken with 1 cup of the enchilada sauce, sour cream, diced green chiles, cumin, garlic powder, onion powder, and 1 cup of the shredded Mexican blend cheese. Stir everything together until it’s nicely blended — this mixture is the flavor powerhouse that will shine in every bite.
Step 3: Create the Layers
Pour ½ cup of the remaining enchilada sauce into the bottom of your greased baking dish to keep things moist and flavorful. Layer half of the tortilla pieces evenly over the sauce, then spread half of the chicken mixture on top. Drizzle a little enchilada sauce over the chicken for extra sauciness. Repeat this layering step with the remaining tortillas and chicken filling, building a beautiful, hearty casserole.
Step 4: Add Final Toppings and Bake
Top the casserole with the last enchilada sauce and sprinkle the remaining cup of shredded cheese all over for a glorious cheesy crust. Cover the dish with foil and bake for 20 minutes to meld the flavors and soften the tortillas. Then remove the foil and bake uncovered for another 10 to 15 minutes until the cheese is melted, bubbly, and just starting to turn golden brown.
Step 5: Rest and Garnish
Once out of the oven, let the casserole rest for about 10 minutes. This helps it set, so it’s easier to cut and serve. Sprinkle with fresh chopped cilantro, and if you like, add sliced black olives or green onions for that perfect finishing touch.
How to Serve Chicken Enchilada Casserole Recipe
Garnishes
Adding fresh garnishes brings brightness and an inviting look to your Chicken Enchilada Casserole Recipe. Cilantro adds vibrant herbaceous notes, while sliced black olives contribute a salty, savory pop. For a bit of extra crunch and mild zest, green onions are a fantastic choice too.
Side Dishes
Serve this casserole with simple sides to complement the robust flavors without overpowering them. Mexican rice or cilantro lime rice are classic options. A fresh green salad or crunchy coleslaw can balance the richness, and maybe a scoop of guacamole or a dollop of pico de gallo adds a fresh, colorful contrast.
Creative Ways to Present
For a fun twist, try serving the casserole in individual ramekins for single portions that look restaurant-worthy. You can also turn leftovers into stuffed peppers or even layer the filling into tacos for a casual meal. Wrapping the casserole in warm tortillas to make enchilada-style wraps is another crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Any leftovers of the Chicken Enchilada Casserole Recipe store beautifully in an airtight container in the fridge for up to 3 days. Just cover tightly to maintain moisture and flavor, making it perfect for next-day lunches or a quick dinner.
Freezing
This casserole freezes wonderfully, making it an excellent candidate for meal prep. After baking and cooling completely, wrap it tightly in foil or store in freezer-safe containers. It can be frozen for up to 3 months without losing its delicious taste or texture.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm in the oven at 350°F covered with foil for about 20 minutes until heated through, then uncover for a few minutes to refresh the cheese topping. Microwaving works too for quick reheats but may soften the crunchy edges.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will give you a softer, less rustic texture. They hold the moisture well but might make the dish a bit heavier, so it depends on your preference.
Is it possible to make this recipe vegetarian?
Yes! Substitute the shredded chicken with beans like black beans or pinto beans, add extra veggies such as corn and bell peppers, and adjust seasonings accordingly for a hearty vegetarian enchilada casserole.
Can I make the enchilada sauce from scratch?
Definitely. Homemade enchilada sauce boosts the flavor and allows you to control the heat and spices. You can find many easy recipes online, or keep things simple with your favorite store-bought version.
What cheese works best for this recipe?
The Mexican blend cheese is perfect, but you can also use a mix of cheddar, Monterey Jack, or even queso fresco for authenticity. The key is choosing cheeses that melt well and have a flavorful punch.
How spicy is this Chicken Enchilada Casserole Recipe?
It has a gentle, pleasant kick from the diced green chiles and enchilada sauce, but it’s not overly spicy. You can easily adjust the heat by using mild or hot sauce and adding jalapeños if you like more spice.
Final Thoughts
There’s something so comforting and satisfying about this Chicken Enchilada Casserole Recipe that makes it a definite crowd-pleaser every time I serve it. Its blend of flavors, ease of preparation, and versatility make it a staple you’ll want to come back to again and again. So grab your ingredients, give this recipe a try, and get ready to delight your family and friends with every cheesy, saucy bite!
Print
Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Description
This Chicken Enchilada Casserole is a flavorful, comforting Mexican-inspired layered bake perfect for family dinners or meal prep. Tender shredded chicken combined with creamy enchilada sauce, spices, and melted cheese piled between corn tortillas creates a rich and satisfying dish that’s easy to prepare and freezer-friendly.
Ingredients
Chicken Mixture
- 3 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded Mexican blend cheese
Other Ingredients
- 1 cup red enchilada sauce (for layering and topping)
- 10 small corn tortillas, cut into halves or quarters
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- Sliced black olives or green onions (optional, for garnish)
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix chicken filling: In a large bowl, combine the shredded chicken, 1 cup enchilada sauce, sour cream, diced green chiles, cumin, garlic powder, onion powder, and 1 cup shredded cheese. Mix thoroughly until well blended.
- Assemble casserole layers: Spread ½ cup of the remaining enchilada sauce evenly on the bottom of the baking dish. Layer half of the tortilla pieces evenly over the sauce, then spread half of the chicken mixture over the tortillas. Drizzle with a little enchilada sauce on top of the chicken layer. Repeat with remaining tortillas and chicken mixture to form a second layer.
- Top and prepare for baking: Pour the rest of the enchilada sauce evenly over the top of the assembled casserole. Sprinkle the remaining 1 cup of shredded cheese evenly over the casserole’s surface.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes, allowing flavors to meld and the casserole to heat through.
- Bake uncovered: Remove the foil and continue baking uncovered for an additional 10–15 minutes until the casserole is bubbly, and cheese on top is melted and slightly golden.
- Rest and garnish: Let the casserole rest for 10 minutes after baking to set properly. Garnish with chopped fresh cilantro, sliced black olives, or green onions if desired before serving.
Notes
- This casserole is perfect for meal prepping and freezes well for future meals.
- Use rotisserie chicken or leftover roasted chicken to save time without compromising flavor.
- For added texture and nutrition, include beans or corn in the chicken mixture.
