If you are craving a comforting, crowd-pleasing dish that combines layers of tender shredded chicken, melty cheese, and zesty enchilada sauce, this Chicken Enchilada Casserole Recipe will quickly become one of your go-to meals. It’s like all the best parts of classic enchiladas, but with less fuss and more ease, baked into a rich, flavorful casserole that’s perfect for family dinners or feeding a hungry group. Every bite is a delicious balance of savory, cheesy, and slightly spicy notes that invite seconds and smiles around the table.
Ingredients You’ll Need
These simple yet essential ingredients come together to deliver an amazing depth of flavor, texture, and color in the casserole. Each element plays a crucial role in making the dish hearty, cheesy, and satisfyingly saucy.
- Enchilada sauce – Provides the bold, spicy base that soaks into every layer for irresistible flavor.
- Flour tortillas – Soft and pliable, they act as the perfect layers to hold the filling and sauce.
- Chicken (shredded) – Tender shredded meat that adds protein and heartiness to the casserole.
- Taco seasoning – Adds that classic Mexican-inspired spice mix to elevate the chicken filling.
- Yellow onion (diced) – Brings a subtle sweetness and crunch to balance the spices.
- Cheddar cheese (shredded) – Melts beautifully, giving the casserole its gooey, cheesy goodness and golden top.
How to Make Chicken Enchilada Casserole Recipe
Step 1: Preheat and Prepare Filling
Start by preheating your oven to 350 degrees Fahrenheit, ensuring it’s hot and ready when your casserole is assembled. In a skillet over medium-high heat, combine the shredded chicken, diced onions, taco seasoning, and a splash of water. Cook for about five minutes until the water mostly evaporates, allowing the flavors to meld and the onions to soften perfectly. This simple step is key to infusing the chicken with vibrant seasoning that will shine through in every bite.
Step 2: Layer the Base
Grease an 11-by-9-inch casserole dish and spread half a cup of enchilada sauce evenly across the bottom. This sauce layer prevents the tortillas from sticking and infuses moisture throughout. Next, arrange two 8-inch flour tortillas side by side on top of the sauce, covering the base completely. These tortillas form the foundation for the layers to come, soaking up the flavors and providing a tender structure for the filling.
Step 3: Add the Filling and Cheese
Now, spoon one-third of the cooked chicken mixture over the tortillas. Spread half a cup of enchilada sauce over the chicken, followed by a generous cup of shredded cheddar cheese. This combination creates a harmonious blend of texture and flavor with each layer contributing moisture, spice, and cheesy richness that will bake into a luscious casserole.
Step 4: Repeat the Layers
Repeat the layering process two more times: tortillas, chicken mixture, enchilada sauce, and cheese. Building these layers gradually ensures that every bite is balanced with the wonderful blend of saucy, cheesy, and chicken-filled goodness that makes this Chicken Enchilada Casserole Recipe so irresistible.
Step 5: Top and Bake
Finish with the last two tortillas on top, pouring the remaining enchilada sauce evenly over them and sprinkling on the last of the cheddar cheese. Cover the dish with aluminum foil to keep moisture locked in, then bake for 30 minutes. Remove the foil and bake an additional 10 minutes to brown the cheese to golden, bubbly perfection. This final step gives the casserole that classic, inviting melty top that everyone loves.
How to Serve Chicken Enchilada Casserole Recipe
Garnishes
Brighten up your Chicken Enchilada Casserole Recipe with fresh garnishes like chopped cilantro, sliced green onions, or a dollop of cooling sour cream. These fresh toppings add pops of color and fresh contrast that cut through the richness, making every serving pop with layers of flavor and texture.
Side Dishes
Pair this hearty casserole with simple sides such as Spanish rice, refried beans, or a crisp garden salad. These accompaniments bring balance and additional texture to the meal, rounding it out perfectly without overpowering the casserole’s bold flavors.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or slice the casserole into squares and skewer them with small forks for a party appetizer. You can also sprinkle cotija or queso fresco on top just before serving for a more authentic touch that adds tangy, crumbly texture.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Enchilada Casserole Recipe, store any leftovers in an airtight container and refrigerate for up to 4 days. This makes it easy to reheat simple, satisfying meals during busy weekdays without sacrificing taste.
Freezing
You can freeze the casserole before baking by wrapping it tightly with plastic wrap and foil to prevent freezer burn. It will keep well for up to 3 months. When you’re ready, thaw it overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for about 20 minutes, or until heated through and bubbly. Cover loosely with foil to retain moisture, removing the foil in the last few minutes to refresh the cheesy top layer.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will add a more traditional texture and flavor, but they may be a bit more delicate, so handle them gently when layering to prevent tearing.
Is it possible to make this recipe vegetarian?
Yes, substitute the shredded chicken with cooked black beans, sautéed vegetables, or a meat substitute to keep that hearty, flavorful essence without meat.
What type of cheese works best in the casserole?
Cheddar is classic for its flavor and meltability, but you can mix in Monterey Jack or a Mexican cheese blend for extra creaminess and depth.
How spicy is this Chicken Enchilada Casserole Recipe?
The dish has a mild to moderate spice level from the taco seasoning and enchilada sauce, but you can adjust the heat by choosing mild or spicy sauces to suit your preference.
Can I prepare this casserole ahead and bake it later?
Definitely! Assemble it a day in advance, keep it covered in the fridge, and bake it fresh when you’re ready to serve. This makes it an ideal make-ahead meal.
Final Thoughts
This Chicken Enchilada Casserole Recipe is pure comfort food magic that’s simple to make and guaranteed to impress. Whether you’re feeding a crowd or craving a cozy dinner, this casserole delivers big on flavor and warmth. I hope you give it a try soon and enjoy all those layers of cheesy, saucy, chicken deliciousness as much as I do!
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 layered Mexican-inspired dish featuring tender shredded chicken cooked with onions and taco seasoning, layered between flour tortillas, enchilada sauce, and melted cheddar cheese. Baked to perfection, it offers a comforting and flavorful meal perfect for family dinners or gatherings.
Ingredients
For the Chicken Mixture
- 2 lbs shredded chicken
- ½ cup diced yellow onion
- ¼ cup taco seasoning
- ¼ cup water
For the Casserole
- 2.5 cups enchilada sauce
- 8 – 8 inch flour tortillas
- 12 ounces shredded cheddar cheese
- Butter or non-stick spray for greasing the casserole dish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Chicken Mixture: In a skillet over medium-high heat, combine the 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 mixture is well combined and flavorful.
- Prepare Casserole Base: Grease an 11×9 inch casserole dish lightly with butter or non-stick spray. Pour ½ cup of enchilada sauce evenly on the bottom of the dish to prevent sticking and add moisture.
- First Layer: Lay two flour tortillas on top of the enchilada sauce in the dish so they cover the bottom evenly.
- Assemble Layers: Spoon one-third of the chicken mixture over the tortillas. Drizzle ½ cup of enchilada sauce on top, then sprinkle with 1 cup of shredded cheddar cheese.
- Repeat Layers: Repeat the layering process two more times with two tortillas, chicken mixture, enchilada sauce, and cheese for a total of three layers.
- Final Layer: Place the final two tortillas on top of the casserole. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the remaining cheese to cover the surface.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to trap moisture and bake for 30 minutes.
- Bake Uncovered: Remove the foil and bake the casserole for an additional 10 minutes to allow the cheese to brown and bubble.
- Serve: Remove from the oven and let it cool slightly before slicing and serving for best texture and flavor.
Notes
- You can use rotisserie chicken for convenience to save time on shredding and cooking.
- If you prefer a spicier casserole, add jalapenos or extra taco seasoning to the chicken mixture.
- For a lower-fat option, use reduced-fat cheddar cheese or substitute with a Mexican cheese blend.
- This casserole can be prepared in advance and refrigerated before baking; just add a few extra minutes to the baking time if cooking from cold.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
