Chicken Enchilada Casserole

Why You’ll Love This Recipe

I love how this casserole blends homemade and hearty in one dish. The homemade enchilada sauce comes together quickly and adds way more flavor than anything from a can. It’s a perfect weeknight dinner that feeds a crowd, reheats like a dream, and gives me all the warm, cheesy comfort food vibes. Plus, I can customize the filling depending on what I have in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• yellow onion (finely diced)

• ground cumin

• chili powder

• garlic (minced)

• corn starch

• cold water

• chicken broth

• tomato sauce

• salt

• shredded chicken

• black pepper

• chopped green chiles

• black beans

• sweet corn

• corn tortillas

• cheddar cheese

• Monterey Jack cheese

• sour cream (for serving)

• fresh cilantro (chopped, for garnish)

Directions

Make the Enchilada Sauce

1. I preheat the oven to 350°F and prepare a 9×13-inch casserole dish.

2. In a skillet over medium-high heat, I heat the olive oil, then sauté the diced onion until translucent—about 4–6 minutes.

3. I stir in the cumin, chili powder, and minced garlic, cooking for 30 seconds until fragrant.

4. In a small bowl, I mix corn starch with cold water to create a slurry.

5. I pour the chicken broth into the skillet, stir in the tomato sauce and salt, then whisk in the slurry.

6. I bring the sauce to a simmer and cook it for 5–7 minutes, stirring occasionally. Once thickened slightly, I remove it from the heat.

Assemble the Casserole
7. In a large bowl, I combine the shredded chicken, a pinch of salt and pepper, green chiles, black beans, sweet corn, and ½ cup of the enchilada sauce.
8. I spread another ½ cup of sauce on the bottom of the casserole dish.
9. I dip 6 corn tortillas in the remaining sauce and layer them on the bottom of the dish.
10. I spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of cheddar cheese.
11. I dip the remaining 6 tortillas in sauce and layer them on top.
12. I top with the remaining chicken mixture, pour over any remaining sauce, and sprinkle with 1 cup of cheddar and 1 cup of Monterey Jack cheese.
13. I bake the casserole for 25 minutes, until the cheese is melted and bubbly.

Servings and timing

This recipe makes 8 servings and takes about 45 minutes total—including 20 minutes of prep and 25 minutes of bake time.

Variations

• I switch up the beans with pinto or refried beans when I want a creamier texture.

• I swap the chicken for ground beef or shredded pork depending on what I have on hand.

• To add a smoky kick, I use chipotle chili powder or add a spoonful of adobo sauce to the enchilada sauce.

• I mix in sautéed spinach or zucchini for a veggie boost.

• For a spicier version, I stir in diced jalapeños or hot sauce to the chicken mixture.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave or the oven at 350°F until warmed through. This casserole also freezes well—either baked or unbaked. I wrap it tightly and freeze for up to 2 months. When I’m ready to use it, I thaw it overnight in the fridge and bake as usual.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. It’s flavorful and shreds easily.

Can I make this ahead of time?

Definitely. I assemble the casserole the night before, cover it, and store it in the fridge. When I’m ready, I bake it straight from the fridge—just adding an extra 5–10 minutes to the cook time.

Do I have to make the sauce from scratch?

No, I can use canned enchilada sauce if I’m short on time, but the homemade version gives the dish a fresher, deeper flavor.

Can I use flour tortillas?

Yes, but they’ll be softer and less traditional. Corn tortillas hold up better and bring that classic enchilada texture.

How do I keep the tortillas from getting soggy?

Dipping them in the sauce before layering helps soften them without making them too soggy. I also avoid overloading the filling with liquid.

Conclusion

Chicken Enchilada Casserole is one of those recipes I keep coming back to when I want something filling, flavorful, and easy to prepare. It’s packed with layers of tender chicken, bold spices, and melted cheese, all baked to perfection in one cozy dish. Whether I’m feeding a crowd or stocking the freezer, this is one meal I know will always deliver comfort and satisfaction.

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