Step into the comforting world of a classic chicken enchilada casserole! This recipe brings all the hearty flavors you love without the fuss of rolling individual tortillas. Imagine creamy, savory chicken, tangy enchilada sauce, and gooey cheese, all layered together for an irresistible dish. It’s perfect for a satisfying family meal that comes together with ease, promising delicious results every time.
Why You’ll Love This Chicken Enchilada Casserole
This simplified take on a Mexican favorite quickly becomes a weeknight hero in your kitchen.
- Effortless Assembly: Forget tedious rolling; simply layer and bake.
- Rich and Flavorful: Every bite offers a creamy, savory blend of chicken and spices.
- Weeknight Winner: Prepare it quickly for a satisfying dinner without much stress.
- Crowd-Pleaser: Easily serves a family or a small gathering, making entertaining simple.
- Customizable: Adjust the heat or add extra veggies to suit your taste.
- Make-Ahead Friendly: Assemble it earlier in the day or freeze for later enjoyment, making this layered chicken enchilada dish incredibly convenient.
Ingredients
Gather these simple ingredients for your delicious chicken enchilada casserole. These fresh components ensure a vibrant flavor in every bite.
- 2 tbsp. canola oil
- 3 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 large onion, diced
- 3 c. shredded cooked chicken
- 2 (4-ounce) cans diced green chiles
- 1/2 tsp. paprika
- Kosher salt, to taste
- Black pepper, to taste
- 3 (10-ounce) cans green enchilada sauce
- 2/3 c. sour cream
- 18 corn tortillas, cut in half
- 3 c. grated Monterey Jack cheese (about 12 ounces)
- Fresh cilantro, chopped, for serving
Notes & Substitutions
- Chicken: For ultimate speed, use a rotisserie chicken and shred it. Leftover cooked chicken also works wonderfully.
- Cheese: While Monterey Jack melts beautifully, feel free to experiment with cheddar, Colby Jack, or a Mexican blend for different flavor profiles.
- Heat: Control the spice by adjusting the amount of jalapeño. For more heat, leave some seeds in, or add a dash of your favorite hot sauce.
- Tortillas: Corn tortillas provide an authentic texture and flavor, but you can use flour tortillas for a softer, chewy casserole.
- Sauce: Enhance the flavor even more with your favorite homemade enchilada sauce instead of canned.
Equipment
You won’t need many specialized tools to create this fantastic chicken enchilada casserole.
- Large skillet
- 9×13-inch baking dish
- Measuring cups and spoons
- Cutting board and knife
Instructions
Creating this comforting chicken enchilada casserole is straightforward. Follow these steps for a perfectly layered and baked dish.
- Prep Oven & Dish: Preheat your oven to 350°F (175°C). Have your 9×13-inch baking dish ready for assembly.
- Sauté Aromatics: In a large skillet, heat the canola oil over medium heat. Add the finely chopped garlic, seeded and chopped jalapeño, and diced onion. Sauté these aromatics for about 3 minutes until they have softened and become fragrant.
- Build Chicken Mixture: Stir in the shredded cooked chicken, canned diced green chiles, paprika, and a pinch each of kosher salt and black pepper. Mix everything well to combine the flavors.
- Incorporate Sauce & Cream: Reserve 1/2 cup of one can of green enchilada sauce for the base layer. Pour the remaining two and a half cans of enchilada sauce into the skillet with the chicken mixture. Stir thoroughly to combine all ingredients. Cook until the mixture is warmed through, which typically takes 1 to 2 minutes.
- Finish Filling: Turn off the heat from the skillet. Stir in the sour cream until it is fully incorporated into the chicken and sauce mixture, creating a rich and creamy filling for your chicken enchilada casserole.
- Layer First: Spread the reserved 1/2 cup of enchilada sauce evenly across the bottom of your 9×13-inch baking dish. This prevents the first layer of tortillas from sticking and adds moisture.
- Add Tortillas: Arrange 12 corn tortilla halves over the sauce in the baking dish. Overlap them as needed to create a single, continuous layer that covers the bottom.
- Layer Filling & Cheese: Spread one-third of the creamy chicken mixture evenly over the tortilla layer. Then, sprinkle 1 cup of the grated Monterey Jack cheese over the chicken mixture.
- Repeat Layers: Repeat the layering process two more times: another layer of 12 tortilla halves, then one-third of the chicken mixture, and finally 1 cup of Monterey Jack cheese. You will have a total of three complete layers of tortillas, chicken, and cheese, finishing with cheese on top.
- Bake Casserole: Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and golden brown.
- Rest & Garnish: Once baked, remove the chicken enchilada casserole from the oven. Let it rest for 10 minutes before serving. This resting period allows the layers to set, making it easier to cut and serve.
- Serve Hot: Sprinkle generously with fresh chopped cilantro just before serving. Enjoy your homemade, cheesy casserole!
Pro Tips for the Best Chicken Enchilada Casserole
Achieve perfect results with these simple pro tips.
- Chicken Prep: Shred your chicken finely. This ensures it distributes evenly throughout the casserole and blends seamlessly with the sauce.
- Tortilla Prep: Cut tortillas uniformly in half. This helps create neat, even layers that cook consistently and look appealing.
- Flavor Depth: Do not skip sautéing the garlic, jalapeño, and onion. This step builds a foundational layer of aromatic flavor for the entire dish.
- Cheese Melt: Use freshly grated cheese whenever possible. For a truly smooth and cohesive melt, understand why anti-caking agents in pre-shredded varieties can hinder this process. Pre-shredded cheese often contains anti-caking agents that can hinder a smooth, gooey melt.
- Even Cooking: Spread each layer of chicken mixture and cheese uniformly. This promotes even baking and ensures every serving gets a balanced taste.
- Resting Time: Always allow your casserole to rest for 10 minutes after baking. This helps the layers set and prevents it from falling apart when served.
Serving, Storage, and Make-Ahead Tips
This versatile chicken enchilada casserole is fantastic for any occasion and handles well for leftovers.
Serving Suggestions
Serve your cheesy casserole with fresh avocado slices, a dollop of extra sour cream, diced tomatoes, a squeeze of lime wedges, or a sprinkle of green onions. A simple side salad, rice, or black beans complete the meal beautifully.
Refrigerating Leftovers
Store any leftover chicken enchilada casserole in an airtight container in the refrigerator for up to 4 days. To ensure safety and quality, the USDA provides clear guidelines for the safe storage of cooked chicken casseroles. Reheat individual portions in the microwave or a larger portion in the oven until warmed through.
Freezing Instructions
To freeze, assemble the casserole as directed but do not bake. Wrap the entire baking dish tightly with plastic wrap, then with aluminum foil. Freeze for up to 3 months.
Thawing & Reheating
Thaw the frozen casserole overnight in the refrigerator. Remove the plastic wrap, cover loosely with foil, and bake at 350°F (175°C) for 45-60 minutes, or until bubbly and hot in the center. Uncover for the last 10 minutes for golden cheese.
Variations
- Meat Alternatives: Swap chicken for cooked ground beef, shredded pork carnitas, or even a hearty blend of black beans and corn for a vegetarian option.
- Veggie Boost: Stir in canned corn, black beans, or finely diced bell peppers into the chicken mixture for added nutrition and texture.
- Spice Level: Kick up the heat by increasing the amount of jalapeño, adding a pinch of cayenne pepper, or drizzling with a spicy salsa before serving.
- Cheese Blend: Explore different cheese combinations. A “Tex-Mex” or “Mexican” cheese blend often includes cheddar, Monterey Jack, and Colby for a robust flavor.
Nutrition Information
This estimated nutrition information helps you understand the dietary contribution of your homemade chicken enchilada casserole.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 28-32g |
| Saturated Fat | 15-18g |
| Cholesterol | 80-90mg |
| Sodium | 900-1000mg |
| Carbohydrates | 25-30g |
| Fiber | 3-4g |
| Total Sugar | 3-5g |
| Protein | 25-30g |
*This nutritional information is an estimate based on common ingredients and serving sizes (1/8 of casserole). Actual values may vary.*
Frequently Asked Questions (FAQ)
Find quick answers to common questions about making this delightful casserole.
- Can I make this chicken enchilada casserole ahead? Yes, you can assemble the entire dish and refrigerate it for up to 24 hours before baking, or freeze it for up to three months.
- How long does it last in the fridge? Leftovers keep well in an airtight container in the refrigerator for up to 4 days, making it great for meal prep.
- What kind of chicken is best for this recipe? Shredded rotisserie chicken offers the most convenience, but any pre-cooked chicken breast or thigh works perfectly.
- Can I use flour tortillas instead of corn? Absolutely! While corn tortillas provide an authentic taste, flour tortillas create a softer texture in the finished casserole.
- Is it spicy? The recipe includes one jalapeño, offering a mild heat. You can adjust the amount of jalapeño to your preference, or omit it entirely.
- What side dishes pair well with it? Classic pairings include Spanish rice, refried beans, a crisp green salad, or fresh guacamole and salsa.
Conclusion
This easy chicken enchilada casserole proves that delicious, comforting meals don’t have to be complicated. With simple ingredients and straightforward steps, you can create a truly satisfying dish bursting with creamy, cheesy flavor. It’s perfect for busy weeknights or feeding a crowd, making it an instant family favorite. Go ahead, give this fantastic recipe a try and enjoy the magic of a homemade, no-fuss chicken enchilada casserole tonight!