Easy Chicken Enchilada Casserole Recipe

Mexican cuisine has given us many beloved dishes, and enchiladas are one of the most popular. Traditionally, enchiladas are corn tortillas filled with meat, cheese, or beans, topped with chili sauce, and then baked. However, making enchiladas can be time-consuming due to the process of rolling tortillas individually and baking them. Enter the Chicken Enchilada Casserole—a simple and easy-to-make version of enchiladas that delivers all the rich, comforting flavors without the hassle of rolling tortillas.

This casserole brings together layers of tender shredded chicken, corn tortillas, savory enchilada sauce, and melted cheese in a dish that’s as satisfying as it is easy to prepare. Whether you’re feeding a family, preparing for a weeknight dinner, or hosting a gathering, this recipe is sure to be a hit. It’s a one-pan dish that’s not only delicious but also incredibly customizable to your tastes.

Instructions

Step 1: Cook the Chicken

1. Season and Cook the Chicken:

   • To start, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, season both sides of the chicken breasts with garlic powder, onion powder, chili powder, cumin, salt, and pepper. This will give the chicken a flavorful base and make it deliciously tender.

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   • Place the chicken breasts in the hot skillet and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. If the chicken breasts are large, you may need to cook them for a little longer or finish them in the oven.

   • Once cooked, remove the chicken from the skillet and let it rest for 5 minutes. This allows the juices to redistribute and keeps the chicken moist.

2. Shred the Chicken:

   • Once the chicken has rested, use two forks to shred it into bite-sized pieces. You can also use a hand mixer to quickly shred the chicken, but be careful not to overdo it.

   • Set the shredded chicken aside for later use.

Step 2: Prepare the Casserole Base

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) to ensure that it’s hot and ready to bake the casserole.

2. Prepare the Tortillas:

   • While the chicken is resting, you can prepare the tortillas. If using corn tortillas, heat them briefly in a dry skillet or microwave them for 20-30 seconds to make them pliable. This step prevents the tortillas from breaking when you layer them in the casserole.

   • If using flour tortillas, there’s no need to heat them as they are already soft and pliable.

3. Prepare the Casserole Dish:

   • Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil to prevent sticking.

   • Begin by layering the bottom of the casserole dish with 3 or 4 tortillas. If you’re using corn tortillas, you might need to tear them into pieces to cover the bottom of the dish evenly.

Step 3: Assemble the Chicken Enchilada Casserole

1. Layer the Ingredients:

   • First Layer: Spread half of the shredded chicken evenly over the first layer of tortillas. If you’re using black beans and/or corn, sprinkle them over the chicken for extra flavor and texture.

   • Second Layer: Pour 1/2 cup of the enchilada sauce over the chicken and beans (if using), then spread a small dollop of sour cream if you want a creamier texture. If you like a bit more heat, this is a great place to add the diced green chilies.

   • Third Layer: Sprinkle a layer of shredded cheese on top. You can use a mix of cheddar and Monterey Jack cheese or any other cheese you prefer. This will melt and create a gooey, cheesy layer that binds everything together.

2. Repeat the Layers:

   • Repeat: Add another layer of tortillas, followed by the remaining shredded chicken, more sauce, sour cream, and cheese. Continue layering until you run out of ingredients or fill the casserole dish.

   • Finish the casserole with a final layer of tortillas, the remaining enchilada sauce, and the remaining cheese on top. This top layer of cheese will melt into a golden, bubbly crust while baking.

3. Optional Garnishes:

   • If you like, sprinkle some diced red onion over the top for an added burst of flavor. Sliced jalapeños can also be added for extra heat.

   • Optionally, you can save a little cheese to sprinkle on top toward the end of the baking process to ensure it’s perfectly melted and golden brown.

Step 4: Bake the Casserole

1. Cover and Bake:

   • Cover the casserole with aluminum foil to prevent the top from over-browning and to keep the casserole moist while it bakes.

   • Place the casserole in the preheated oven and bake for about 20-25 minutes. This will allow the casserole to heat through, the cheese to melt, and the flavors to combine.

2. Uncover and Continue Baking:

   • After 20-25 minutes, remove the aluminum foil and continue baking the casserole for an additional 5-10 minutes. This will allow the top layer of cheese to become golden and bubbly.

3. Rest and Serve:

   • Once the casserole is done, remove it from the oven and let it rest for 5-10 minutes. This helps it set, making it easier to slice and serve.

Step 5: Garnish and Enjoy

1. Garnish:

   • Before serving, garnish the casserole with fresh cilantro for a burst of color and freshness. You can also add a few lime wedges on the side for a zesty kick.

   • If you enjoy a bit more spice, top with additional sliced jalapeños or even a drizzle of hot sauce.

2. Serve:

   • Serve your Chicken Enchilada Casserole hot, either as a main dish with a side of Mexican rice, refried beans, or a simple green salad. It also makes a great meal on its own.

Tips and Variations

• Make it Spicy: If you prefer a spicier casserole, add extra chili powder to the chicken or mix in diced jalapeños or hot sauce into the enchilada sauce.

• Substitute Ground Chicken or Turkey: For a lighter version, you can substitute the shredded chicken with cooked ground chicken or turkey. These options will still give you a satisfying texture and flavor but with a leaner protein.

• Vegetarian Version: To make this casserole vegetarian, omit the chicken and add extra black beans, corn, or roasted vegetables such as zucchini, bell peppers, and mushrooms. The beans will add protein and make the casserole just as hearty.

• Dairy-Free Option: For a dairy-free casserole, skip the cheese and use a dairy-free alternative. You can also substitute sour cream with a plant-based version, such as cashew sour cream or a vegan yogurt.

• Make Ahead: This casserole is perfect for making ahead. You can assemble it up to 24 hours in advance, then bake it just before serving. The flavors will meld even more after sitting in the refrigerator overnight.

• Freezing: Chicken Enchilada Casserole also freezes well. To freeze, assemble the casserole, cover it tightly with plastic wrap and aluminum foil, and freeze it for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight, then bake as instructed, adding an extra 10-15 minutes of baking time.

Conclusion

This Easy Chicken Enchilada Casserole is a flavorful and satisfying meal that brings all the delicious flavors of traditional enchiladas into a simple, one-pan dish. Whether you’re preparing it for a busy weeknight dinner or serving it to a crowd at a gathering, this casserole is sure to be a hit. The combination of shredded chicken, gooey cheese, hearty beans, and the tangy, flavorful enchilada sauce makes for an irresistible meal that’s both easy to prepare and incredibly comforting. With its versatility, ease of preparation, and mouthwatering flavors, this dish will quickly become a go-to favorite in your kitchen.

Yield: 8

Easy Chicken Enchilada Casserole Recipe

Print

Mexican cuisine has given us many beloved dishes, and enchiladas are one of the most popular. Traditionally, enchiladas are corn tortillas filled with meat, cheese, or beans, topped with chili sauce, and then baked. However, making enchiladas can be time-consuming due to the process of rolling tortillas individually and baking them. Enter the Chicken Enchilada Casserole—a simple and easy-to-make version of enchiladas that delivers all the rich, comforting flavors without the hassle of rolling tortillas.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Casserole:
• 3 cups cooked, shredded chicken (about 2 medium chicken breasts)
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies (optional for extra heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies (optional)
• 1 1/2 cups shredded cheddar cheese (or Mexican blend cheese)
• 1 cup sour cream (for a creamy texture)
• 10-12 corn tortillas (cut into strips or quarters)
• 1 small onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)
• Sliced jalapeños (optional, for garnish)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C).
   
2. Prepare the Casserole Base:
   In a large bowl, combine the shredded chicken, enchilada sauce, diced green chilies (if using), black beans, diced tomatoes, sour cream, onion, cumin, chili powder, salt, and pepper. Mix until well combined.
   
3. Layer the Casserole:
   Lightly grease a 9x13-inch baking dish.
   Begin by layering the bottom with a few of the corn tortilla strips or quarters. Then, add half of the chicken mixture and spread it evenly. Sprinkle with half of the shredded cheese.
   Repeat with another layer of tortilla strips, the remaining chicken mixture, and the rest of the cheese on top.
   
4. Bake the Casserole:
   Cover the dish with foil and bake for 20 minutes.
   After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
   
5. Serve and Garnish:
   Let the casserole cool for a few minutes before serving.
   Garnish with fresh cilantro and sliced jalapeños for a bit of spice, if desired.

Notes

• Chicken: You can use rotisserie chicken or cook chicken breasts in the slow cooker for an easy option. Just shred the chicken once cooked.
• Tortillas: Feel free to use flour tortillas if you prefer, but corn tortillas give it a more authentic enchilada flavor.
• Add-Ins: Customize your casserole by adding sautéed bell peppers, olives, or even corn to the mixture.