Chicken Enchilada Casserole Recipe

Craving a comforting, cheesy, and flavorful meal that’s easy to make and packed with Mexican-inspired flavors? Look no further than this Chicken Enchilada Casserole recipe! It combines all the deliciousness of traditional enchiladas but in a simpler, layered casserole form that requires minimal effort. Whether you're cooking for a family gathering, meal prepping for the week, or just in need of a quick dinner, this recipe will not disappoint. Keep reading for everything you need to know, from the ingredient list to serving tips and common mistakes to avoid!

this Recipe

What is Chicken Enchilada Casserole?

Chicken Enchilada Casserole is a baked dish that combines the key elements of enchiladas—tender shredded chicken, cheese, tortillas, and flavorful enchilada sauce—into a layered casserole that’s easy to assemble and bake. Unlike traditional enchiladas, where each tortilla is individually stuffed and rolled, this casserole simplifies the process by layering the ingredients, similar to how you would make lasagna. It’s cheesy, savory, and has just the right amount of spice to keep your taste buds happy. Plus, it's incredibly versatile and can be easily customized to suit your preferences.

Ingredients List for Chicken Enchilada Casserole

Before you get started, make sure you have all the ingredients ready. This will make the cooking process smooth and efficient. Here’s what you’ll need for a basic Chicken Enchilada Casserole:

• 3 cups shredded cooked chicken – You can use rotisserie chicken for convenience or cook your own chicken breasts or thighs.
• 10–12 corn tortillas – Soft tortillas work best, and corn tortillas are traditional for enchiladas, but flour tortillas can be used as well.
• 2 cups red enchilada sauce – Store-bought or homemade. Green enchilada sauce can also be used for a milder, tangier flavor.
• 2 cups shredded cheese – Cheddar, Monterey Jack, or a Mexican cheese blend all work well.
• 1 can black beans (15 oz) – Drained and rinsed, or you can substitute pinto beans.
• 1 can diced green chilies (4 oz) – Adds a mild heat to the casserole.
• 1 cup frozen or canned corn – Adds sweetness and texture to the dish.
• 1 medium onion – Diced, optional but recommended for added flavor.
• 1 teaspoon ground cumin – For extra flavor.
• 1 teaspoon garlic powder – To season the chicken.
• Salt and pepper – To taste.
• Olive oil – For sautéing the onion.
• Fresh cilantro and lime wedges – For garnish, optional but highly recommended for extra brightness.

Substitutions and Variations

The great thing about Chicken Enchilada Casserole is its versatility. You can make adjustments based on your dietary needs, what you have in your pantry, or your flavor preferences. Here are some ideas for substitutions and variations:

• Chicken alternatives – Swap out the chicken for shredded beef, ground beef, or even ground turkey. For a vegetarian version, you can use sautéed vegetables, like zucchini, mushrooms, or bell peppers, or double up on the beans.
• Sauce variations – Instead of red enchilada sauce, try green enchilada sauce for a tangier, milder flavor. You can also experiment with a creamy enchilada sauce made with sour cream or a white cheese sauce.
• Tortilla options – While corn tortillas are traditional, you can use flour tortillas for a softer texture or even layer in cooked rice for a different take on the dish.
• Cheese alternatives – Use any melty cheese you like, such as pepper jack for added heat or a blend of cheddar and mozzarella for extra gooeyness.
• Spicy kick – If you love heat, consider adding sliced jalapeños or extra chili powder to your casserole.

Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, it's time to start cooking. Follow these step-by-step instructions for a foolproof Chicken Enchilada Casserole:

1. Preheat the oven – Set your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick spray or a light layer of olive oil.
2. Prepare the filling – Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Add the shredded chicken, black beans, corn, green chilies, cumin, garlic powder, salt, and pepper. Cook for 2–3 minutes to combine flavors.
3. Layer the casserole – Spread a thin layer of enchilada sauce on the bottom of the casserole dish. Add a layer of tortillas, tearing them into pieces if needed to fully cover the base. Spread half of the chicken mixture over the tortillas, then sprinkle with a layer of cheese. Repeat the layers: tortillas, chicken mixture, sauce, and cheese.
4. Top with sauce and cheese – Once you’ve built the layers, finish by spreading the remaining enchilada sauce over the top layer of tortillas and topping it generously with the rest of the cheese.
5. Bake – Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden.
6. Cool and garnish – Let the casserole cool for about 5 minutes before serving. Garnish with fresh cilantro, lime wedges, and a dollop of sour cream if desired.

How to Cook Chicken Enchilada Casserole: A Step-by-Step Guide

For a detailed guide on how to make the perfect Chicken Enchilada Casserole, here’s a quick recap:

1. Preheat the oven to 375°F (190°C).
2. Cook the chicken filling with onions, beans, corn, chilies, and seasoning.
3. Layer tortillas, chicken filling, enchilada sauce, and cheese in a casserole dish.
4. Top with sauce and cheese, and bake until bubbly and golden.
5. Let it cool, then serve with fresh toppings like cilantro and sour cream.

Common Mistakes to Avoid

Even though this recipe is relatively simple, there are a few common mistakes that could affect the final result. Here’s what to watch out for:

• Not seasoning the chicken mixture – Be sure to taste your chicken filling before layering it into the casserole. Under-seasoned filling can result in a bland casserole.
• Skipping the foil – The foil helps the casserole cook evenly and prevents the cheese from burning too quickly. Remove the foil for the last 10–15 minutes to let the cheese get golden and bubbly.
• Using too much sauce – While enchilada sauce is delicious, using too much can result in a soggy casserole. Stick to the recipe proportions for the best consistency.
• Forgetting to let it rest – Letting the casserole sit for a few minutes before serving helps it set, making it easier to slice and serve.

Serving and Presentation Tips

Chicken Enchilada Casserole is best served warm and topped with fresh garnishes. Here are a few serving and presentation tips to make your dish even more inviting:

• Slice it neatly – Use a sharp knife to slice the casserole into clean, even portions.
• Garnish with fresh ingredients – A sprinkle of freshly chopped cilantro, green onions, or diced tomatoes will brighten up the dish.
• Serve with sides – Pair the casserole with simple sides like Spanish rice, guacamole, and a crisp green salad. A dollop of sour cream or a drizzle of Mexican crema can also add a creamy contrast.

How to Serve Chicken Enchilada Casserole

This hearty dish can be served on its own or alongside a variety of Mexican-inspired sides. Consider serving it with:

• Spanish or Mexican rice – To complement the flavors of the casserole.
• Refried beans or black beans – A traditional side that adds even more protein to the meal.
• Chips and salsa – A crunchy side that adds texture and bright flavors to the dish.
• Sour cream and guacamole – These creamy additions help balance the spice and richness of the casserole.

Presentation Ideas for Chicken Enchilada Casserole

You can elevate the presentation of this humble casserole with a few simple touches:

• Bake in a colorful dish – A bright, oven-safe casserole dish adds a pop of color to the dinner table.
• Individual servings – For a more polished presentation, scoop individual portions into shallow bowls or plates.
• Finish with garnishes – Top each serving with sliced avocado, a drizzle of sour cream, or a sprinkle of fresh chopped cilantro to add color and freshness.

Chicken Enchilada Casserole Recipe Tips

Here are a few extra tips to ensure your Chicken Enchilada Casserole turns out perfect every time:

• Use pre-cooked rotisserie chicken – For an easy shortcut that saves time without sacrificing flavor.
• Make it ahead – You can assemble the casserole up to a day in advance and store it in the fridge before baking. Just add a few extra minutes to the baking time if it's cold from the fridge.
• Freeze leftovers – This casserole freezes beautifully. Store individual portions in airtight containers for a quick and easy future meal.
• Adjust the spice level – If you're cooking for spice lovers, feel free to add extra green chilies, jalapeños, or hot sauce to the filling.

Frequently Asked Questions (FAQs)

Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work just as well in this casserole, but they will have a softer texture compared to corn tortillas, which hold up better during baking.

Can I make this casserole ahead of time?
Yes! You can assemble the casserole a day in advance and store it in the fridge. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the cooking time.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a portion in the microwave or heat it in the oven until warmed through.

Can I freeze Chicken Enchilada Casserole?
Absolutely! This casserole freezes well for up to 3 months. Thaw it in the refrigerator overnight and reheat it in the oven until warmed through.

Conclusion

This Chicken Enchilada Casserole is an easy and delicious way to enjoy all the flavors of traditional enchiladas without the fuss of rolling individual tortillas. With tender chicken, layers of cheese, and zesty enchilada sauce, it's sure to become a family favorite. Whether you’re making it for a weeknight meal or a special gathering, this dish delivers big on flavor and comfort. So, grab your ingredients and give it a try—you’ll love how easy and satisfying this recipe is!

Print