Chicken Enchilada Casserole for an Easy Weeknight Dinner

There’s something truly magical about a homemade zesty chicken enchilada casserole, isn’t it? The tender chicken filling, infused with savory spices, mingles with vibrant red sauce, all cradled between soft tortillas and blanketed in melted cheese – a symphony of comforting flavors and textures!

My grandmother always said the best meals were shared with love, and this dish certainly brings people together. While my kitchen often smelled of sweet pastries, the joy of a hearty, flavorful meal reminds me that any dish can be an act of pure love.

This recipe is wonderfully approachable for busy weeknights and fantastic for feeding a crowd. My secret? A good quality chili powder makes all the difference in that rich, savory sauce, adding a depth that truly elevates the flavor!

What You Need to Make This Recipe

For this delightful chicken enchilada casserole, you’ll want tender cooked chicken, creamy cream cheese, and a rich red enchilada sauce. My secret for authentic taste? Spices like ground cumin and smoked paprika. Find the full list in the recipe card below!

How to Make chicken enchilada casserole

Creating this amazing chicken enchilada casserole is a joyful journey! You’ll first prepare that luscious red enchilada sauce from scratch, then combine your cooked chicken with a creamy, spiced filling. Next, layer everything beautifully with tortillas and cheese, bake until bubbly and golden, then serve with a sprinkle of fresh cilantro. It’s truly a labor of love that tastes even better!

Zesty Chicken Enchilada Casserole

This comforting chicken enchilada casserole layers tender shredded chicken in a vibrant homemade enchilada sauce with soft tortillas and plenty of melted cheese, baked to golden perfection. It’s an easy, crowd-pleasing weeknight meal.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American, Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken Filling

• 3 cups Cooked chicken breast shredded
• 8 oz Cream cheese 1 block, softened
• 4 oz Diced green chilies 1 can, undrained
• 1 tsp Ground cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper

For the Red Enchilada Sauce

• 2 tbsp Olive oil
• 2 tbsp All-purpose flour
• 2 tbsp Chili powder
• 1 tsp Ground cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Smoked paprika
• 2 cups Vegetable broth
• 2 tbsp Tomato paste
• 1/2 tsp Salt
• 1/4 tsp Sugar optional, to balance acidity

For Assembly & Garnish

• 12-15 count Corn or small flour tortillas 6-inch
• 3 cups Shredded Monterey Jack or Mexican blend cheese divided
• 1/4 cup Fresh cilantro chopped, for garnish
• Sour cream or plain Greek yogurt for serving, optional

Equipment

• 9×13 inch baking dish
• Large Mixing Bowl
• Large Skillet
• Whisk
• Measuring cups and spoons

Method

 

Prepare for Baking

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.

Make the Red Enchilada Sauce

1. In a large skillet over medium heat, warm the olive oil. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
2. Add the chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Cook for another minute, stirring frequently, until fragrant.
3. Gradually whisk in the vegetable broth until smooth. Stir in the tomato paste, salt, and optional sugar. Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

Prepare the Chicken Filling

1. In a large mixing bowl, combine the shredded cooked chicken breast, softened cream cheese, diced green chilies (undrained), ground cumin, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the cream cheese is evenly distributed.

Assemble the Casserole

1. Spread about 1/2 cup of the prepared red enchilada sauce evenly on the bottom of the greased 9×13 inch baking dish.
2. Lay 6-7 tortillas over the sauce, slightly overlapping them to cover the bottom of the dish. You may need to tear some to fit.
3. Spread half of the chicken filling evenly over the tortillas.
4. Sprinkle about 1 cup of shredded cheese over the chicken filling.
5. Spoon another 1/2 cup of enchilada sauce over the cheese layer.
6. Arrange the remaining 6-8 tortillas over the cheese and sauce.
7. Spread the remaining chicken filling over this tortilla layer.
8. Pour the remaining enchilada sauce over the chicken, ensuring it covers the tortillas as much as possible.
9. Generously sprinkle the remaining 2 cups of shredded cheese over the top of the casserole.

Bake and Serve

1. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
2. Remove from oven and let stand for 5-10 minutes before slicing and serving. This allows the casserole to set slightly.
3. Garnish with fresh chopped cilantro, and serve with sour cream or plain Greek yogurt on the side, if desired.

Notes

Spice Level: For a spicier casserole, add 1/4 teaspoon of cayenne pepper to the enchilada sauce or a pinch of red pepper flakes to the chicken filling.
Make Ahead: Assemble the casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
Variations: Try using different types of shredded cheese like cheddar or a habanero jack for a kick. Ground beef or turkey can also be substituted for chicken.

Pro Tips for Making This chicken enchilada casserole

Over the years, I’ve learned a few little tricks to make any dish sing, and this chicken enchilada casserole is no exception. Here are my tried-and-true tips for an absolutely unforgettable experience:

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  Shredding the Chicken Just Right: Use cooked chicken breast and shred it finely enough to blend beautifully with the cream cheese filling, but still retain satisfying texture. It’s all about balance for perfect spoonfuls!

  
  
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  My Secret Trick: Don’t Rush the Sauce! I always allow the red enchilada sauce to simmer gently for at least 10-15 minutes. This lets spices like chili powder and cumin truly bloom, deepening the flavor base for your casserole.

  
  
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  The Tortilla Softening Act: If using corn tortillas, a quick dip in warm broth or a very brief fry in oil makes them pliable. This prevents tearing during layering and helps them absorb that delicious sauce.

  
  

Fun Variations for chicken enchilada casserole

One of the things I adore about cooking is the freedom to play with flavors and make a recipe truly your own. While this classic chicken enchilada casserole is perfect as is, here are some delightful twists I’ve enjoyed:

Flavor Twists

• Spicy Kick: For a bolder flavor, try adding a pinch of cayenne pepper to the chicken filling, or a tablespoon of finely diced jalapeños (seeds removed) to the red enchilada sauce. My friend Elena loves the heat!
• Smoky Sweetness: I sometimes add a tablespoon of minced chipotle in adobo sauce to the chicken filling. It provides a wonderful depth and balances the savoriness beautifully, a real favorite.

Veggie Boosts

• Hearty Veggies: Want to sneak in extra goodness? Sautéed bell peppers, corn, or black beans can be added to the chicken filling. My sister always asks for black beans for extra fiber and texture!

What to Serve With chicken enchilada casserole

When I serve a comforting dish like this chicken enchilada casserole, I love to round out the meal with a few simple, fresh accompaniments. It’s all about creating a delightful spread that makes everyone feel cherished at the table!

• Fresh & Zesty: A simple green salad with a light vinaigrette is my go-to. Its crispness and tang cut through the richness beautifully. My mom always pairs it with a fresh corn and black bean salsa.
• Creamy Coolness & Garnish: A dollop of sour cream or plain Greek yogurt adds a lovely cool contrast. For an extra quick serving idea, I always have fresh cilantro, chopped and ready to sprinkle over each portion.

How to Store chicken enchilada casserole

After all the joy of baking and sharing, sometimes there are wonderful leftovers! Knowing how to properly store your chicken enchilada casserole means you can savor those delicious flavors again, just as fresh and comforting as the first time.

Storing and Reheating

• Fridge Friendly: Let your casserole cool completely, then transfer to an airtight container or cover the baking dish tightly. It will keep beautifully in the refrigerator for up to 3-4 days.
• Freezer Option: For longer storage, freeze individual portions for up to 2-3 months. My personal tip for reheating? A little extra cheese on top before warming in the oven brings it back to life!

Nutritional Benefits

While we often think of indulgence, this chicken enchilada casserole also offers wholesome goodness. With lean protein from the chicken and the fiber from corn tortillas, it’s a satisfying meal that nourishes both body and soul, proving that comforting food can also be delightfully balanced.

FAQs

Can I make this chicken enchilada casserole ahead of time?

Absolutely! You can assemble the entire chicken enchilada casserole a day in advance, cover it tightly, and store it in the refrigerator. When you’re ready to bake, just pull it out of the fridge about 30 minutes beforehand to come to room temperature, then bake as directed.

Can I use store-bought enchilada sauce?

Yes, you can for a quicker meal! While I adore homemade, a good quality store-bought red enchilada sauce works. Just taste and adjust seasonings, perhaps adding a pinch of extra cumin or chili powder to enhance that delicious flavor profile.

What kind of tortillas work best?

Both corn and small flour tortillas work wonderfully for this chicken enchilada casserole! Corn tortillas offer a more traditional flavor and texture, while flour tortillas tend to be softer. It really comes down to your personal preference; both create a comforting, delicious result.

How do I prevent my tortillas from getting soggy?

To prevent soggy tortillas in your chicken enchilada casserole, ensure your filling isn’t overly wet. Also, a quick dip of corn tortillas in warm broth or a very light fry in oil before layering can help them maintain structure and absorb sauce without becoming mushy.

Conclusion

There you have it, dear friends – a recipe for a truly memorable zesty chicken enchilada casserole that’s sure to become a beloved staple in your home. It’s more than just a meal; it’s an invitation to gather, share, and create those cherished memories around the table, proving that with a little love, every dish can be a sweet story waiting to be told. Happy baking, and even happier eating!