simple chicken enchilada casserole recipe

Written ByJenny Smyth Posted on
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The Best simple chicken enchilada casserole recipe

I’ve been making this simple chicken enchilada casserole recipe for years, and it’s always a hit with my family. The dish originated in Mexico, where it’s known as ‘casserola de pollo y tortillas.’

It’s a hearty, comforting meal that’s perfect for a weeknight dinner or a special occasion. The combination of tender chicken, flavorful sauce, and melted cheese is irresistible.

My kids love helping me assemble the dish, and they always ask for seconds. I’m happy to oblige, since it’s so easy to make and reheats well for leftovers.

The key to this recipe is using high-quality ingredients and taking the time to brown the chicken and onions before adding the sauce. This step makes all the difference in the flavor and texture of the dish.

I like to serve it with a side salad or some crusty bread for a satisfying meal. Whether you’re cooking for one or ten, this recipe is sure to please.

It’s also relatively healthy, thanks to the lean protein of the chicken and the fiber-rich tortillas.

Simple Chicken Enchilada Casserole

4.6 from 517 votes

A comforting and easy-to-make chicken enchilada casserole. This dish features tender chicken, flavorful sauce, and melted cheese, all baked together in a convenient casserole.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Mixture

1 lb boneless, skinless chicken breast
1 packet taco seasoning
1 cup water

For the Enchilada Sauce

1 can (10 oz) enchilada sauce
1 can (10 oz) diced tomatoes with green chiles

For the Casserole

4 medium flour tortillas
1 cup shredded Mexican cheese blend
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
Sour cream for serving

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large mixing bowl, combine chicken, taco seasoning, and 1 cup of water.
3Stir to coat the chicken evenly.
4Cover and let it marinate while you prepare the other ingredients.
5Heat a skillet over medium heat and add the chicken mixture.
6Cook, stirring occasionally, until the chicken is cooked through and no longer pink.
7Remove from heat and set aside.
8In a separate bowl, mix the enchilada sauce and diced tomatoes with green chiles.
9Spread a thin layer of the sauce mixture on the bottom of a greased 8×8-inch baking dish.
10Place one flour tortilla in the baking dish and spread 1/4 of the cooked chicken mixture evenly over the tortilla.
11Top with 1/4 of the cheese, and then roll up the tortilla tightly and place it seam-side down in the dish.
12Repeat with the remaining tortillas, chicken, and cheese.
13Pour the remaining sauce mixture over the rolled tortillas.
14Sprinkle the remaining cheese evenly over the top.
15Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
16Remove from the oven and let it rest for 5 minutes.
17Top with shredded lettuce, diced tomatoes, and chopped cilantro.
18Serve with sour cream on the side.

🔧Equipment

Mixing bowl
Skillet
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use leftover chicken or rotisserie chicken to save time. Add your favorite vegetables like bell peppers or onions to the chicken mixture for extra flavor and nutrition.

This simple chicken enchilada casserole recipe is always a good idea for any occasion – whether it’s a family gathering or a quick weeknight dinner. It’s easy to make ahead of time and reheats beautifully for leftovers.

My kids love helping me assemble it, and they always ask for seconds. For storage, let the casserole cool completely before refrigerating it in an airtight container for up to three days or freezing it for up to two months.

When reheating, make sure to let it come to room temperature first before serving.

❓ Frequently Asked Questions About Chicken Enchilada Casserole

Q1: What is the best type of cheese to use in this recipe?

A1: You can use shredded Monterey Jack or Cheddar cheese for this recipe. Both options will give you a delicious, melty texture. If you want a slightly different flavor profile, you can also try using Queso Fresco or Oaxaca cheese.

Q2: Can I use store-bought enchilada sauce instead of making my own?

A2: Yes, you can use store-bought enchilada sauce if you prefer a quicker option. However, keep in mind that homemade sauce has a richer flavor and is often healthier than store-bought options.

Q3: How do I prevent the tortillas from getting soggy?

A3: To prevent sogginess, make sure to coat the tortillas with enough oil before adding them to the casserole dish. You can also try baking them in the oven for a few minutes before assembling the dish.

Q4: Can I add other ingredients to customize this recipe?

A4: Absolutely! Feel free to add your favorite vegetables, such as diced bell peppers or sliced mushrooms, to make this recipe more interesting.

Q5: How do I reheat leftover casserole?

A5: To reheat leftover casserole, cover it with foil and bake it in a preheated oven at 350°F (180°C) for about 20-25 minutes or until heated through.

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