If you’re craving a comforting, hearty meal that wraps up the bold flavors of Mexican cuisine in one warm, cheesy dish, this Chicken Enchilada Casserole Recipe is your new best friend. Layers of tender shredded chicken, tangy enchilada sauce, melty cheddar cheese, and soft flour tortillas come together beautifully for a crowd-pleasing meal that feels like a big, cozy hug. It’s straightforward to prepare but totally impressive on the table, making it perfect for family dinners or casual entertaining.
Ingredients You’ll Need
This Chicken Enchilada Casserole Recipe relies on simple, staple ingredients that combine to bring vibrant flavor, richness, and texture to every bite. Each element works harmoniously to create a casserole that’s more than the sum of its parts.
- Enchilada sauce: Provides the tangy, spicy foundation that keeps every layer moist and flavorful.
- Flour tortillas (8-inch): Soft but sturdy, they create perfect layers that soak up sauce without falling apart.
- Chicken (shredded, 2 lbs): The star protein with tender, juicy bites infused with seasoning.
- Taco seasoning (¼ cup): Adds a lively depth of spices that brings excitement to the chicken filling.
- Yellow onion (½ cup, diced): For a sweet, aromatic backbone that balances the spice.
- Cheddar cheese (12 oz, shredded): Melts over the layers for creamy, gooey richness and that classic cheesy finish.
How to Make Chicken Enchilada Casserole Recipe
Step 1: Preheat and Prepare
Start your culinary adventure by preheating the oven to 350 degrees F. This sets the perfect environment to meld all those delicious flavors and melt the cheese beautifully towards the end of cooking.
Step 2: Cook the Chicken Mixture
Combine shredded chicken, diced onions, taco seasoning, and a splash of water in a skillet. Cook over medium-high heat for about five minutes until the water has mostly evaporated and the chicken is fully infused with the spices and sweet onion goodness. This step ensures every bite is packed with flavor and nicely moist.
Step 3: Layering Begins
Grease an 11×9-inch casserole dish and spread half a cup of enchilada sauce on the bottom. Place two flour tortillas so they cover the base completely. This saucy start helps keep the casserole from sticking and adds that essential saucy kick right from the bottom.
Step 4: Add the First Layer
Spoon one-third of the cooked chicken mixture over the tortillas, top with half a cup of enchilada sauce, and sprinkle one cup of shredded cheddar cheese. The layering makes sure the flavors distribute evenly, giving each portion a perfect balance of melty cheese, tangy sauce, and flavorful chicken.
Step 5: Repeat the Layers
Create two more identical layers by repeating Step 4. It’s all about building those luscious layers that define the Chicken Enchilada Casserole Recipe and make each bite sensational.
Step 6: Final Tortilla and Topping
Place the last two tortillas on top. Pour the remaining enchilada sauce evenly over, then generously sprinkle the rest of the cheddar cheese. This topping layer melts into a glorious cheesy crust that seals in the moisture.
Step 7: Bake to Perfection
Cover your casserole tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes so that the cheese on top turns bubbly and golden. This final bake locks in flavors while giving you that irresistible, melty finish.
How to Serve Chicken Enchilada Casserole Recipe
Garnishes
A little fresh garnish can turn this casserole from delicious to dazzling. Try chopped fresh cilantro for a dash of brightness or dollops of sour cream to balance the spice. Sliced avocado or jalapeños add creaminess or a little kick, perfect for customizing your meal.
Side Dishes
The Chicken Enchilada Casserole Recipe pairs wonderfully with simple sides like Mexican rice or refried beans to keep the meal grounded and hearty. A crisp green salad with a light lime vinaigrette complements the richness and adds some refreshing crunch.
Creative Ways to Present
Bring some fun to your table by serving individual portions in mini casserole dishes or cast iron skillets—impressive and practical! You can also drizzle some extra enchilada sauce on top before serving or sprinkle with chopped green onions to amp up color and flavor.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Chicken Enchilada Casserole tightly with plastic wrap or foil and store in the refrigerator. It stays fresh for up to 3 days, making it a fantastic option for next-day lunches or quick dinners.
Freezing
This casserole freezes beautifully! Assemble as usual, but wrap tightly with foil and plastic wrap before freezing. It can last up to 3 months in the freezer, so you can enjoy this favorite dish any time you want with minimal effort.
Reheating
To warm up leftovers, bake covered at 350 degrees F until heated through, about 20-25 minutes. For a quicker option, microwave individual servings, but be prepared for slightly less crispiness. Either way, the flavors remain just as delicious.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas bring a classic authentic touch and add a slightly different texture. Just warm them beforehand so they don’t break easily when layering.
Is it possible to make this casserole spicy?
For sure! Add some chopped jalapeños or use a spicy enchilada sauce to bring the heat. Adjust the level of taco seasoning too for a custom spicy kick.
Can I substitute the chicken for another protein?
Yes, shredded beef or pork works wonderfully here. For a vegetarian version, try seasoned beans or sautéed vegetables like mushrooms and zucchini instead.
How do I make this recipe gluten-free?
Swap out the flour tortillas for gluten-free versions or corn tortillas to keep it safe for gluten sensitivity. Make sure your taco seasoning and enchilada sauce are also gluten-free brands.
Can I prepare this casserole ahead of time?
Definitely! Assemble the casserole a day before and store it in the fridge, then bake it when you’re ready. This makes meal prep super easy and helps the flavors meld beautifully.
Final Thoughts
This Chicken Enchilada Casserole Recipe is a total winner that’s both simple and spectacular. It’s a dish that brings warmth, comfort, and bold flavors to your table with every bite. Give it a try and watch it become one of your go-to favorites for family meals or gatherings—you won’t regret it!
Print
Chicken Enchilada Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Casserole is a comforting, layered Mexican-inspired dish that combines shredded chicken cooked with taco seasoning and onions, layered with flour tortillas, enchilada sauce, and melted cheddar cheese. Baked until bubbly and golden, this casserole serves as a perfect family-friendly meal with rich, savory flavors and a satisfying cheesy finish.
Ingredients
Chicken Mixture
- 2 lbs shredded chicken
- ½ cup yellow onion, diced
- ¼ cup taco seasoning
- ¼ cup water
Other Ingredients
- 2.5 cups enchilada sauce
- 8 – 8 inch flour tortillas
- 12 ounces cheddar cheese, shredded
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
- Cook the 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, stirring occasionally until most of the liquid evaporates and the mixture is heated through and flavorful.
- Prepare the Casserole Base: Grease an 11×9-inch casserole dish. Pour ½ cup of enchilada sauce evenly onto the bottom of the dish. Layer two flour tortillas over the sauce, covering the dish’s bottom completely.
- Layer the Filling: Spread one-third of the chicken mixture evenly over the tortillas. Spoon ½ cup of enchilada sauce over the chicken, then sprinkle 1 cup of shredded cheddar cheese on top.
- Repeat Layers: Repeat the layering process two more times: tortillas, chicken mixture, enchilada sauce, and cheese, creating three layers in total.
- Top the Casserole: Finish by placing the remaining two tortillas on top of the last layer, pouring the remaining enchilada sauce over them, and sprinkling the rest of the shredded cheese evenly on top.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the dish to heat evenly.
- Bake Uncovered: Remove the foil cover and bake for an additional 10 minutes until the cheese on top is melted, bubbly, and slightly golden brown.
- Cool and Serve: Let the casserole cool for a few minutes after baking to set, then slice and serve hot.
Notes
- You can substitute the flour tortillas with corn tortillas for a gluten-free option, though the texture will be slightly different.
- Adjust the amount of taco seasoning to taste if you prefer more or less spice.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding some chopped cilantro or sliced jalapeños on top before serving adds fresh flavor and heat.
- Using rotisserie chicken can save time in preparing the shredded chicken.
