If you’ve ever wished for a dish that wraps up all the vibrant flavors of Mexican cuisine into one comforting, cheesy bake, this Chicken Enchilada Casserole Recipe is exactly what your kitchen needs. Layers of tender shredded chicken seasoned just right, creamy enchilada sauce, melty cheddar cheese, and soft flour tortillas all come together to create a meal that’s as satisfying as it is simple to prepare. Whether you’re feeding a crowd or craving a hearty weeknight dinner, this casserole promises to become your new go-to favorite!
Ingredients You’ll Need
Gathering the right ingredients is half the fun—and half the secret to a delicious Chicken Enchilada Casserole Recipe. Each item plays an important role, from building flavor to bringing the perfect texture into every bite.
- 2.5 cups Enchilada sauce: This is the soul of the dish, adding that spicy, tangy kick that enchiladas are famous for.
- 8 – 8 inch Flour tortillas: Soft and pliable, these form the layered structure of the casserole.
- 2 lbs Chicken (shredded): Tender, shredded chicken brings hearty protein and soaks up all the flavors beautifully.
- ¼ cup Taco seasoning: A perfect blend of spices that elevates the chicken with a robust, zesty taste.
- ½ cup yellow onion (diced): Adds just the right amount of sweetness and crunch to balance the savory layers.
- 12 ounce Cheddar cheese (shredded): Sharp and melty, the cheese binds everything together with irresistible gooeyness.
How to Make Chicken Enchilada Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. This simple first step ensures your casserole will bake evenly and the cheese will melt to perfection.
Step 2: Cook the Chicken Mixture
In a skillet over medium-high heat, combine the shredded chicken, diced onions, taco seasoning, and a splash of water—about a quarter cup. Let it cook for around 5 minutes until the water mostly evaporates and the flavors meld together, giving your dish that irresistible savory base.
Step 3: Assemble the Base Layer
Grease an 11×9 casserole dish and pour half a cup of enchilada sauce evenly over the bottom. Then, gently lay two flour tortillas so they cover the bottom completely, creating a sturdy foundation for your layers.
Step 4: Layering the Goodness
Spread one-third of your chicken mixture evenly over the tortillas, then drizzle half a cup of enchilada sauce on top. Sprinkle one cup of shredded cheddar cheese to add a creamy, cheesy layer that melts beautifully as it bakes.
Step 5: Repeat the Layers
Repeat the layering steps two more times, building up layers of tortillas, chicken, sauce, and cheese. This layering is what makes this casserole so wonderfully rich and satisfying.
Step 6: Final Toppings
Place the last two tortillas on top. Pour the remaining enchilada sauce over them, spreading it evenly, and sprinkle the rest of the cheddar cheese generously over the surface. This final layer ensures the casserole is perfectly saucy and cheesy right through.
Step 7: Bake to Perfection
Cover the casserole dish with aluminum foil and bake for 30 minutes. Then, uncover it and bake for an additional 10 minutes so the cheese on top gets golden brown and bubbly. Once done, your Chicken Enchilada Casserole Recipe is ready to impress!
How to Serve Chicken Enchilada Casserole Recipe
Garnishes
A fresh handful of chopped cilantro, a dollop of sour cream, and some sliced jalapeños are fantastic on top. They add color, brightness, and a little zing that perfectly cuts through the richness.
Side Dishes
This casserole pairs beautifully with classic Mexican sides like Mexican rice, refried beans, or a crisp green salad with avocado and lime dressing. These sides keep your meal balanced and add different textures and flavors to enjoy alongside.
Creative Ways to Present
Serve your casserole straight from the dish for a cozy family meal, or try scooping it onto colorful plates and garnishing each portion with fresh lime wedges and sliced radishes for a festive touch. Turning it into individual servings with baked tortilla chips on the side can also add a playful crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Casserole Recipe is a dream to save. Store it in an airtight container in the refrigerator for up to 3 days, allowing those deep flavors to meld even more. It’s perfect for easy lunches or quick dinners later in the week.
Freezing
This casserole freezes wonderfully. Wrap it tightly in foil or plastic wrap and place in a freezer-safe container for up to 3 months. When you want it again, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit covered with foil to keep it moist, or zap a single serving in the microwave until heated through. Either way, you’ll enjoy that cheesy, saucy goodness again with very little effort.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a lovely texture and authentic flavor. Just make sure to lightly warm them before layering to prevent cracking.
Is there a way to make this recipe vegetarian?
Yes, you can swap the shredded chicken for cooked beans, sautéed vegetables, or even plant-based meat substitutes to keep it hearty and delicious.
How spicy is this Chicken Enchilada Casserole Recipe?
The spiciness mostly depends on the enchilada sauce and taco seasoning you use. You can adjust these to suit your taste, from mild to spicy.
Can I prepare this casserole ahead of time?
Definitely! You can assemble the casserole a day in advance, cover it, and keep it in the fridge. Just bake it as directed when you’re ready.
What type of cheese works best if I don’t have cheddar?
Monterey Jack or a Mexican cheese blend are excellent alternatives that melt beautifully and complement the flavors wonderfully.
Final Thoughts
This Chicken Enchilada Casserole Recipe really is a superstar when it comes to easy, satisfying meals. It checks all the boxes with its layers of flavor, melty cheese, and comforting warmth. Give it a try for your next dinner, and watch it quickly become a beloved staple in your recipe rotation!
Print
Chicken Enchilada Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Casserole is a flavorful, layered dish featuring tender shredded chicken seasoned with taco spices, wrapped in flour tortillas, smothered in rich enchilada sauce, and topped with melted cheddar cheese. Perfect for a family dinner, this casserole offers the festive flavors of classic Mexican enchiladas baked to golden perfection in an easy-to-prepare casserole form.
Ingredients
Sauce and Layers
- 2.5 cups Enchilada sauce
- 8 – 8 inch Flour tortillas
- 12 ounces Cheddar cheese, shredded
Chicken Filling
- 2 lbs Chicken, shredded
- ¼ cup Taco seasoning
- ½ cup Yellow onion, diced
- ¼ cup Water
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the Chicken Filling: In a skillet over medium-high heat, combine shredded chicken, diced onions, taco seasoning, and ¼ cup of water. Cook for about 5 minutes until most of the liquid has evaporated and the flavors meld together.
- Prepare the Casserole Base: Grease an 11×9 inch casserole dish and spread ½ cup of enchilada sauce evenly on the bottom. Then lay two flour tortillas to cover the bottom of the dish.
- Assemble the First Layer: Spread one-third of the cooked chicken mixture evenly over the tortillas. Drizzle ½ cup of enchilada sauce on top, then sprinkle 1 cup of shredded cheddar cheese.
- Create Two More Layers: Repeat the layering process two more times by adding tortillas, chicken filling, enchilada sauce, and cheese accordingly.
- Add the Final Layers: Place the last two tortillas on top of the layered chicken mixture, pour the remaining enchilada sauce over them, and finish by sprinkling the remaining shredded cheese evenly on top.
- Bake the Casserole: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes to allow the cheese to brown and bubble.
Notes
- For a spicier casserole, add diced jalapeños to the chicken mixture or use a spicy enchilada sauce.
- You can substitute corn tortillas for flour tortillas if you prefer a gluten-free option.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Shredded rotisserie chicken is a convenient shortcut for this recipe.
