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A square serving of chicken tortilla casserole on a white plate, topped with sour cream and cilantro, next to a fresh salad.

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
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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

  • 9x13 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 9x13 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 9x13 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.