Cheesy Chicken Enchilada Casserole Recipe

If you’ve been dreaming of a comforting, crowd-pleasing dish that brings together gooey cheese, tender chicken, and zesty enchilada flavors, look no further than this Cheesy Chicken Enchilada Casserole Recipe. It’s a vibrant, layered casserole that combines simple ingredients into a warm, hearty meal perfect for family dinners or anytime you want to impress with minimal effort. Bursting with Mexican-inspired spices and topped with melty cheese, this dish manages to feel special while still being wonderfully easy to prepare.

Ingredients You’ll Need

All the ingredients in this recipe are straightforward but make a huge difference in the final flavor and texture of your casserole. Each one plays a vital role, from the tender shredded chicken providing protein, to the smooth sour cream that adds richness, and the enchilada sauce that ties everything together with a perfect punch of savory spice.

• 2 cups cooked chicken, shredded: Use leftover chicken or rotisserie for maximum flavor and convenience.
• 8 flour tortillas: Soft and pliable, they form the delicious layers that hold the casserole together.
• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix): Choose your favorite melty cheese blend for gooey, golden topping.
• 1 (10 oz) can enchilada sauce (red or green, your preference): Adds a signature tangy and spicy note that defines this dish.
• 1 cup sour cream: Gives a creamy balance to the spicy flavors and keeps the casserole moist.
• 1 small onion, finely chopped: Adds a subtle sharpness and crunch to the filling.
• 1/2 cup diced green chiles (optional): Bring extra heat and a fresh bite if you love some zing.
• 1/4 cup chopped cilantro (for garnish): A fresh herbaceous finish that brightens every bite.
• 1/2 cup sliced black olives (optional): Adds salty richness and a pop of color on top.
• 1/2 tsp garlic powder: Deepens the savory flavor without overpowering the dish.
• 1/2 tsp cumin: Provides earthy warmth, essential for that authentic enchilada taste.
• 1/2 tsp chili powder: Adds a mild, smoky spice that complements all the other ingredients.
• Salt and pepper to taste: Always the final, crucial touch to balance flavors.

How to Make Cheesy Chicken Enchilada Casserole Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 375°F (190°C). Warming up the oven early ensures a perfectly cooked and bubbly casserole at the end of your prep time.

Step 2: Prepare the Chicken Filling

In a large bowl, mix together the shredded chicken, finely chopped onion, diced green chiles if you’re using them, garlic powder, cumin, chili powder, and half of your shredded cheese. This mixture is where all the flavors begin to meld, creating a savory, spiced base that’s simply irresistible.

Step 3: Assemble the Casserole Layers

Grab a 9×13 baking dish and spread a thin layer of enchilada sauce across the bottom. This prevents sticking and infuses the first tortilla layer with flavor. Next, take each flour tortilla, spoon in about 2 to 3 tablespoons of the chicken mixture, and roll them up tightly. Arrange the rolled tortillas seam-side down in the dish, forming a snug, cheesy lineup.

Step 4: Add Sauce, Sour Cream, and Cheese

Pour the remaining enchilada sauce evenly over the wrapped tortillas, ensuring every bite stays moist and flavorful. Dollop the sour cream across the top and spread gently to create a creamy, tangy layer beneath the final cheese sprinkle. Then, top with the rest of the shredded cheese for that iconic cheesy crust.

Step 5: Bake Until Golden and Bubbling

Cover your casserole with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes or until the cheese is wonderfully bubbly and golden brown. The foil lock keeps everything moist while the final uncovered bake gives you all the cheesy goodness you crave.

Step 6: Garnish and Serve

Once out of the oven, sprinkle chopped cilantro and sliced black olives over your enchilada casserole for fresh flavor and a pop of color. Let the casserole cool just a bit so it sets and becomes easier to serve. This is when all those layers come together beautifully, creating a feast both to the eyes and the palate.

How to Serve Cheesy Chicken Enchilada Casserole Recipe

Garnishes

A handful of freshly chopped cilantro adds a zingy brightness that cuts through the richness. Black olives lend a salty complexity, and a dollop of extra sour cream or creamy guacamole on the side creates a cool counterpoint to the warm, cheesy casserole.

Side Dishes

Pair this casserole with a crisp green salad dressed in lime vinaigrette or some Mexican rice to round out your meal with complementary textures and flavors. Refried beans or a simple corn salad also make fantastic sides that highlight the dish’s authentic roots.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins for an elegant touch, or layer the ingredients in a clear glass dish for a colorful visual effect. You can even sprinkle some crushed tortilla chips on top for extra crunch before baking to add a playful contrast in texture.

Make Ahead and Storage

Storing Leftovers

This Cheesy Chicken Enchilada Casserole Recipe keeps well in the fridge for up to 3 days. Store leftovers in an airtight container to maintain moisture and flavor, making it easy to reheat for a quick, satisfying meal the next day.

Freezing

You can freeze the casserole before baking or after it’s cooked. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. It will keep in the freezer for up to 2 months, making it a perfect dish to prepare in advance for busy weeks.

Reheating

To reheat, cover the casserole with foil and warm in a 350°F oven until heated through, about 20 minutes if thawed, or 40 minutes if frozen. This method preserves the cheesy texture and fresh taste, unlike microwaving, which can sometimes dry out the dish.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas will give a more traditional texture and flavor, though you may want to warm them first to prevent cracking when rolling.

Is there a way to make this recipe vegetarian?

Yes! Simply swap the shredded chicken for sautéed vegetables like bell peppers, zucchini, and black beans, and you’ll still get a deliciously hearty casserole.

Can I use homemade enchilada sauce?

Definitely. Homemade enchilada sauce can take your casserole to the next level with fresh flavors tailored to your spice preference.

How spicy is this casserole?

The level of spice is mild to moderate, but you can easily adjust by adding more chili powder or green chiles if you like things hotter.

What’s the best cheese to use?

A combination of cheddar and Monterey Jack works beautifully because they melt well and provide a great balance of sharp and creamy flavors.

Final Thoughts

This Cheesy Chicken Enchilada Casserole Recipe is truly one of those dishes that feels like a warm hug in food form. It’s easy to make, loaded with flavor, and perfect for sharing with loved ones. Whether you’re an enchilada newbie or a seasoned fan, this casserole promises comfort and joy in every cheesy, spicy bite—so don’t hesitate to give it a try and watch it become a staple in your recipe rotation!

Cheesy Chicken Enchilada Casserole Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Cheesy Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish featuring shredded chicken rolled in flour tortillas, smothered in enchilada sauce, sour cream, and loads of melted cheese. Perfect for a family dinner, this easy baked casserole combines warm spices, tender chicken, and gooey cheese in every bite.

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Ingredients

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Chicken Filling

• 2 cups cooked chicken, shredded
• 1 small onion, finely chopped
• 1/2 cup diced green chiles (optional)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

Assembly & Topping

• 8 flour tortillas
• 1 (10 oz) can enchilada sauce (red or green, your preference)
• 1 cup sour cream
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1/4 cup chopped cilantro (for garnish)
• 1/2 cup sliced black olives (optional)

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Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
2. Prepare Chicken Filling: In a large bowl, combine the shredded chicken, finely chopped onion, diced green chiles if using, garlic powder, cumin, chili powder, salt, and pepper along with half of the shredded cheese. Mix all ingredients thoroughly to ensure the spices and cheese are evenly distributed.
3. Assemble the Casserole: Spread a thin layer of enchilada sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking and add flavor. Then, take each flour tortilla, spoon about 2-3 tablespoons of the chicken mixture onto it, and roll up tightly.
4. Place Tortillas: Arrange the rolled tortillas seam-side down in the baking dish in an even layer.
5. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Next, spread the sour cream over the sauce layer, then sprinkle the remaining shredded cheese evenly on top to create a cheesy crust.
6. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
7. Garnish: Remove the casserole from the oven and sprinkle the chopped cilantro and sliced black olives, if using, over the top to add freshness and a burst of color.
8. Serve: Allow the casserole to cool slightly before serving. This dish pairs wonderfully with extra sour cream, guacamole, or a fresh salad on the side. Enjoy!

Notes

• Use either red or green enchilada sauce according to your preference for flavor variety.
• For a spicier dish, add jalapeños or increase chili powder to taste.
• Flour tortillas can be substituted with corn tortillas if desired, but flour tend to hold up better in baking.
• Shredded rotisserie chicken works great for a quick shortcut.
• Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican