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Why You’ll Love This Chicken Enchilada Casserole
- Minimal effort: All the cozy flavors without tedious rolling.
- Divine texture: Soft tortillas, gooey cheese, and tender chicken in every bite.
- Forgiving & adaptable: Easily swap cheeses or add beans or corn.
- Fantastic leftovers: Even better the next day for easy lunches.
Ingredients & Tools
- 450 g cooked, shredded chicken breast
- 8 low-carb tortillas (or corn tortillas if not low-carb)
- 480 ml red enchilada sauce
- 200 g shredded Monterey Jack cheese
- 150 g shredded sharp cheddar cheese
- 1 small white onion, diced
- 2 cloves garlic, minced
- 120 ml sour cream
- 1 tsp ground cumin
- ½ tsp smoked paprika
- To taste salt and black pepper
- For garnish: fresh cilantro, sliced jalapeños, extra sour cream
Tools: 9×13 inch baking dish, mixing bowls, skillet
Notes: The quality of your enchilada sauce really makes a difference here—it’s the backbone of the flavor. And don’t be shy with the aromatics; that sautéed onion and garlic create a flavor base that takes the whole dish from good to unforgettable.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 18 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pre-cook your chicken. This recipe moves quickly, so having your chicken already cooked and shredded is a game-changer. A store-bought rotisserie chicken works perfectly here for maximum convenience and flavor.
- Warm your tortillas. If you’re using corn tortillas, quickly warming them in a dry skillet for a few seconds per side makes them more pliable and less likely to crack or become gummy in the casserole.
- Taste your enchilada sauce. Before you start assembling, give your sauce a little taste. Enchilada sauces can vary wildly in saltiness and spice level. Knowing its profile helps you season the rest of your filling perfectly.
- Don’t skip the sour cream in the filling. It might seem like a small addition, but it adds a subtle tang and creaminess that balances the acidity of the sauce and keeps the chicken mixture wonderfully moist.
How to Make Chicken Enchilada Casserole
Step 1: Preheat your oven to 190°C (375°F) and grab your 9×13 inch baking dish. Give it a light coating of cooking spray or a quick brush of oil. This little step is your insurance policy against any stubborn cheese sticking to the bottom—trust me, it’s worth it.
Step 2: Let’s build our flavor base. Heat a tablespoon of oil in a skillet over medium heat. Add your diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Now, stir in the minced garlic and cook for just another minute until it’s wonderfully fragrant. You don’t want to brown the garlic, just wake it up.
Step 3: In a large mixing bowl, combine your shredded chicken, the sautéed onion and garlic, sour cream, cumin, smoked paprika, and about half of your enchilada sauce. Give it all a really good stir until everything is evenly coated. This is your filling—taste it now and season with salt and pepper until it’s just right for you.
Step 4: Now for the fun part—assembly! Spread a thin, even layer of the remaining enchilada sauce over the bottom of your prepared baking dish. This creates a moist foundation so the bottom tortilla layer doesn’t dry out. Place a layer of tortillas over the sauce, tearing them as needed to fit and cover the surface completely.
Step 5: Spoon half of your chicken mixture over the tortilla layer and spread it out evenly. Then, sprinkle a generous handful of your mixed cheeses over the chicken. You’ll notice we’re building in layers—sauce, tortilla, filling, cheese—it’s the secret to that perfect texture in every bite.
Step 6: Repeat the layers one more time: another layer of tortillas, the rest of the chicken mixture, and another good sprinkling of cheese. Finally, pour the last of the enchilada sauce over the very top and use a spoon to spread it around, making sure the edges are covered. Finish with the remaining cheese—go on, be generous!
Step 7: Cover the dish loosely with aluminum foil and pop it into the preheated oven. Bake for about 20 minutes. This covered time allows everything to heat through gently and the flavors to meld together beautifully without the cheese burning.
Step 8: After 20 minutes, carefully remove the foil. The casserole should be bubbly around the edges. Now, let it bake uncovered for another 8-10 minutes, or until the cheese on top is completely melted, gloriously golden, and a little bit spotty-browned in places.
Step 9: Take the casserole out of the oven and this is crucial—let it rest for at least 10 minutes before you even think about cutting into it. This allows the layers to set, so when you serve it, you get clean, beautiful squares instead of a cheesy, saucy landslide. It’s a test of willpower, but you can do it!
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 4 days.
- Freezer: Assemble unbaked, wrap tightly, and freeze for up to 3 months. Thaw in fridge before baking.
- Reviving: Reheat in oven with a splash of sauce or water to maintain moisture.
Serving Suggestions
Complementary Dishes
- A crisp, simple side salad — The fresh, crunchy lettuce and a light lime vinaigrette provide a bright, clean contrast to the rich, cheesy casserole, balancing the whole meal perfectly.
- Mexican-style cauliflower rice — It soaks up any extra sauce on your plate and adds a wonderful, fluffy texture that mimics traditional rice without the carbs.
- Sautéed peppers and onions — Their sweet, slightly charred flavor is a fantastic addition that adds another vegetable element and a pop of vibrant color to your plate.
Drinks
- A classic margarita (skinny, if you prefer) — The sharp, citrusy tang of lime cuts through the richness of the cheese and cream, creating a refreshing palate cleanser with every sip.
- An ice-cold Mexican lager — Its light, crisp character is the perfect fizzy counterpart to the hearty, spiced flavors of the casserole, making for a truly satisfying combination.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and acidity are surprisingly effective at resetting your taste buds between bites of the savory, spiced dish.
Something Sweet
- Chocolate avocado mousse — It’s rich, creamy, and deeply chocolatey, offering a cool, smooth finish that feels indulgent without being overly heavy after a savory meal.
- Berries with whipped cream — The natural sweetness and slight tartness of fresh berries are a simple, light, and refreshing way to end your Mexican-inspired feast.
- A small square of dark chocolate — Sometimes, all you need is a single, intense bite of high-quality dark chocolate to satisfy that post-dinner sweet craving perfectly.
Top Mistakes to Avoid
- Using cold tortillas straight from the fridge. This can make them stiff and more likely to tear during assembly. Let them come to room temperature, or give them a quick warm-up for a more pliable result.
- Skimping on the bottom layer of sauce. That initial sauce layer is what steams and softens the bottom tortillas. Without it, you risk a dry, tough base that’s difficult to cut and eat.
- Forgetting to let it rest after baking. I know, the aroma is intoxicating and you want to dig right in. But cutting into it immediately will cause a saucy mess. Letting it set is the key to picture-perfect slices.
- Overbaking after removing the foil. You only need enough time for the cheese to melt and get a few golden spots. Leaving it in too long can evaporate too much liquid, leading to a dry casserole.
Expert Tips
- Tip: Mix your cheeses together in one bowl before assembling. This ensures every cheesy layer has the same perfect blend of melty Monterey Jack and sharp cheddar, so you get consistent flavor in every single bite.
- Tip: For a deeper flavor, try stirring a tablespoon of tomato paste into your sautéing onions and garlic. Let it cook for a minute until it darkens slightly—it adds a wonderful, rich umami base to the entire dish.
- Tip: If you have the time, let the assembled (but unbaked) casserole sit in the fridge for an hour or even overnight. This allows the tortillas to start absorbing the sauce, resulting in an even more cohesive and flavorful final product.
- Tip: For a bit of textural contrast, reserve a small handful of cheese to sprinkle on top for the last 5 minutes of baking. This creates a delightful, extra-crispy, cheesy crust that is absolutely irresistible.
FAQs
Can I make this Chicken Enchilada Casserole ahead of time?
Absolutely, and it’s a fantastic make-ahead meal! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. When you’re ready, just pop it straight into a preheated oven. You might need to add 5-10 minutes to the baking time since it will be starting from cold. It’s a lifesaver for busy weeknights or when you’re expecting guests.
What’s the best way to reheat leftovers?
The microwave is quick, but for the best texture, reheating in the oven is the way to go. Place a portion in an oven-safe dish, add a tiny splash of water or extra sauce to keep it moist, cover with foil, and warm at 175°C (350°F) for 15-20 minutes until heated through. This method helps it retain its wonderful layered texture much better than the microwave, which can make it a bit soggy.
Can I use flour tortillas instead of low-carb or corn?
You can, but keep in mind they will behave differently. Flour tortillas tend to become very soft and can make the casserole a bit more dense and doughy compared to the slightly firmer texture of corn or low-carb varieties. If you do use them, I’d recommend using a slightly thicker enchilada sauce, as the flour tortillas will absorb more liquid.
My casserole turned out a bit watery. What happened?
This usually happens if the enchilada sauce was particularly thin or if there was a lot of moisture in your chicken or other fillings. To fix it for next time, you can try simmering your enchilada sauce for a few minutes to reduce and thicken it before assembling. Also, make sure your shredded chicken is well-drained and not overly wet.
Can I freeze this casserole?
Yes, it freezes beautifully! For best results, assemble the casserole but do not bake it. Wrap the entire dish very tightly in both plastic wrap and then aluminum foil to prevent freezer burn. It will keep for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and then bake as directed, adding a few extra minutes to the cooking time since it will be cold.
Chicken Enchilada Casserole
Get the easiest Chicken Enchilada Casserole recipe! Layers of tender chicken, tortillas, and melty cheese bake into a comforting, fuss-free meal. Make it tonight!
Ingredients
For the main ingredients:
-
450 g cooked, shredded chicken breast
-
8 low-carb tortillas (or corn tortillas if not low-carb)
-
480 ml red enchilada sauce
-
200 g shredded Monterey Jack cheese
-
150 g shredded sharp cheddar cheese
-
1 small white onion (diced)
-
2 cloves garlic (minced)
-
120 ml sour cream
-
1 tsp ground cumin
-
0.5 tsp smoked paprika
-
salt and black pepper (to taste)
-
fresh cilantro, sliced jalapeños, extra sour cream (for garnish)
Instructions
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Preheat your oven to 190°C (375°F) and grab your 9x13 inch baking dish. Give it a light coating of cooking spray or a quick brush of oil.01
-
Heat a tablespoon of oil in a skillet over medium heat. Add your diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Now, stir in the minced garlic and cook for just another minute until it’s wonderfully fragrant.02
-
In a large mixing bowl, combine your shredded chicken, the sautéed onion and garlic, sour cream, cumin, smoked paprika, and about half of your enchilada sauce. Give it all a really good stir until everything is evenly coated. This is your filling—taste it now and season with salt and pepper until it’s just right for you.03
-
Spread a thin, even layer of the remaining enchilada sauce over the bottom of your prepared baking dish. Place a layer of tortillas over the sauce, tearing them as needed to fit and cover the surface completely.04
-
Spoon half of your chicken mixture over the tortilla layer and spread it out evenly. Then, sprinkle a generous handful of your mixed cheeses over the chicken.05
-
Repeat the layers one more time: another layer of tortillas, the rest of the chicken mixture, and another good sprinkling of cheese. Finally, pour the last of the enchilada sauce over the very top and use a spoon to spread it around, making sure the edges are covered. Finish with the remaining cheese.06
-
Cover the dish loosely with aluminum foil and pop it into the preheated oven. Bake for about 20 minutes.07
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After 20 minutes, carefully remove the foil. Now, let it bake uncovered for another 8-10 minutes, or until the cheese on top is completely melted, gloriously golden, and a little bit spotty-browned in places.08
-
Take the casserole out of the oven and let it rest for at least 10 minutes before you even think about cutting into it.09
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