This easy chicken enchilada casserole has everything you love about the classic, but comes together in a snap. Bonus points for the blow-your-mind homemade enchilada sauce!
Are you ready for some family-friendly, weeknight dinner magic? Meet this easy chicken enchilada casserole. Simply layer all of the ingredients you’ll find in classic chicken enchiladas, bake, slice, and serve.
What really sets this recipe apart is the homemade enchilada sauce. It packs in the flavor with tons of spices, tomato paste and sauce, and is thickened with a little flour. You can dial up the heat and use a spicy chili powder or bring the smoky spice with an extra dash of chipotle chile powder.
Can you substitute store-bought enchilada sauce? Sure. But homemade is so worth the extra effort…I swear!
How to make it weeknight-friendly…
- This recipe calls for cooked, shredded chicken. You can grab a store-bought roasted chicken and simply slice it off the bone and shred it, or you can poach skinless, boneless breasts and shred them when cool. The chicken can be poached and shredded over the weekend and stored in your refrigerator for use during the week.
- I really, really want you to make this homemade enchilada sauce! But I get it, it may not be in the cards on a Tuesday night. Make it over the weekend and store it in the refrigerator. And you might want to make a double batch, as it will keep for several days and is delicious drizzled over nachos or served with tacos.
Let’s make Easy Chicken Enchilada Casserole
- To make the enchilada sauce, heat the oil and whisk in the flour. Cook for 2 mins
- Whisk in all of the spices and cook for 2 more mins.
- Whisk in the tomato paste and tomato sauce.
- Stir in the stock and salt. Bring to a boil, reduce to a simmer and cook until slightly thickened and glossy, whisking occasionally.
- Saute the onion and peppers as the sauce cooks. When they are softened and golden, mix in the shredded chicken and 1 cup of the enchilada sauce.
- Grease a 9×13 inch baking dish and spread 1/2 cup of enchilada sauce in the bottom.
- Arrange the tortillas in a single layer, overlapping slightly. They’ll fit better if you cut them in half.
- Spread 1/3 of the chicken mixture over the tortillas.
- Sprinkle 1/3 of the shredded cheese evenly over the chicken.
- Drizzle 1/2 cup of the sauce over the cheese.
- Repeat two more times (like you’re making lasagna), ending with the cheese (omitting the sauce on the last layer). Bake until hot and bubbling, about 25-30 mins at 400 degrees.
Tips for success
- I recommend Wondra flour for making the enchilada sauce. Wondra is a quick mixing flour is a great for making smooth, lump-free sauces and gravies. If you don’t have it in your pantry, you can use all-purpose flour.
- The enchilada sauce and chicken can be made days in advance and stored in the refrigerator (you can find instructions on how to poach the chicken in the recipe).
- Cutting the round tortillas in half makes it easier to make an even layer with no gaps.
- You can prep all of your garnishes while the casserole bakes. I love to go a little crazy here…sliced avocado, scallions, and sour cream really take the casserole from good to great.
- Leftovers are easily reheated in the microwave and make an even easier weeknight meal!
More Mexican Favorites
- Chicken Burrito Bowls with Avocado Dressing
- Carne Asada Tacos
- Margarita Chicken Tacos
- Pork Carnitas with Pineapple Mango Salsa
Easy Weeknight Meals
- Creamy Goat Cheese Pasta with Chicken and Mushrooms
- Sausage Sheet Pan Dinner with Cauliflower and Broccoli
- Creamy Pasta with Sausage and Mushrooms
- Savory Dutch Baby
This easy chicken enchilada casserole has everything you love about the classic, but comes together in a snap. Bonus points for the blow-your-mind homemade enchilada sauce!
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Wondra flour (or AP flour)
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 /2 tsp dried oregano
- 1/4 tsp chipotle chile powder
- 2 tsp tomato paste
- 1 cup tomato sauce
- 1 1/2 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1 1/2 lbs cooked, shredded chicken
- 1 Tbsp extra virgin olive oil
- 1 green bell pepper, diced small
- 1 large onion, diced small
- 2 1/2 cups enchilada sauce
- 12 corn tortillas (6 inch)
- 12 oz shredded cheese (I like a blend of Mexican cheeses)
- sliced scallions, minced cilantro, sour cream, and avocado slices for garnish (optional)
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Heat the oil over medium heat until hot but not smoking. Whisk in the flour and cook for 2 mins.
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Whisk in all of the spices and cook for 2 mins. Add the tomato paste and the tomato sauce, whisking well. Bring to a simmer.
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Stir in the stock and salt. Bring to a boil and return to a simmer. Simmer, uncovered for 15 mins. Reserve.
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Preheat the oven to 400 degrees. Spray a 9 x 13 (or similar size) baking dish with cooking spray.
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Heat the oil in a nonstick saute pan. Add the peppers and onion and cook until softened and golden, about 10 mins.
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Stir the shredded chicken and 1 cup enchilada sauce into the peppers and onions.
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Spread 1/2 cup enchilada sauce in the bottom of the pan. Cut four tortillas in half and layer them in the bottom on the pan, overlapping slightly.
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Spread 1/3 of the chicken mixture over the tortillas, then 1/3 of the cheese, then drizzle with 1/2 cup of sauce. Repeat two more times, ending with the cheese (no extra sauce on the top layer).
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Bake for 25-30 mins, until the cheese is melted and bubbling. Slice and serve with garnishes if desired.
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**To poach chicken: place chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, and bring to a boil then reduce to a simmer. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove chicken and discard the rest. Allow chicken to cool slightly and shred. I keep mine for a few days in a large ziploc bag in the frig.
Recipe yields 2 1/2 cups Enchilada Sauce
- I recommend Wondra flour for making the enchilada sauce. Wondra is a quick mixing flour is a great for making smooth, lump-free sauces and gravies. If you don't have it in your pantry, you can use all-purpose flour.
- The enchilada sauce and chicken can be made days in advance and stored in the refrigerator (you can find instructions on how to poach the chicken in the recipe).
- Cutting the round tortillas in half makes it easier to make an even layer with no gaps.
- You can prep all of your garnishes while the casserole bakes. I love to go a little crazy here...sliced avocado, scallions, and sour cream really take the casserole from good to great.
- Leftovers are easily reheated in the microwave and make an even easier weeknight meal!
Love how easy this is! Gotta try!
I love the layers. Like a Mexican lasagna!