• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Main Dish Recipes » Easy Chicken Enchilada Casserole

Easy Chicken Enchilada Casserole

Cathy Roma Published: Apr 26, 2019

276 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
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!
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!

Easy Chicken Enchilada Casserole in a baking dish sprinkled with scallions and cilantro.

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!

Homemade enchilada sauce in a glass jar stacked on tortillas with a spoon next to it.

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

Step by step photos of how to make Easy Chicken Enchilada Casserole. Cook the oil and flour for the enchilada sauce (1), stir in the tomato paste and spices (2), whisk in the tomato sauce (3), add the stock and cook until slightly thickened (4), cook the onions and peppers in a separate saute pan (5), mix the chicken and enchilada sauce into the peppers and onions (6).

  1. To make the enchilada sauce, heat the oil and whisk in the flour. Cook for 2 mins
  2. Whisk in all of the spices and cook for 2 more mins.
  3. Whisk in the tomato paste and tomato sauce.
  4. Stir in the stock and salt. Bring to a boil, reduce to a simmer and cook until slightly thickened and glossy, whisking occasionally.
  5. 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.

Step by step photos of how to make Easy Chicken Enchilada Casserole. Spread enchilada sauce in the baking dish (7), layer corn tortillas (8), spread chicken mixture over tortillas (9), sprinkle with cheese (10), drizzle with enchilada sauce (11), repeat two more time and bake (12).

  1. Grease a 9×13 inch baking dish and spread 1/2 cup of enchilada sauce in the bottom.
  2. Arrange the tortillas in a single layer, overlapping slightly. They’ll fit better if you cut them in half.
  3. Spread 1/3 of the chicken mixture over the tortillas. 
  4. Sprinkle 1/3 of the shredded cheese evenly over the chicken.
  5. Drizzle 1/2 cup of the sauce over the cheese.
  6. 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.

Easy Chicken Enchilada Casserole in a baking dish sprinkled with scallions and cilantro and cut into 8 servings.

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!

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!

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
5 from 1 vote
Easy Chicken Enchilada Casserole in a baking dish sprinkled with scallions and cilantro.
Print
Easy Chicken Enchilada Casserole
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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!

Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, enchilada casserole
Servings: 8 Servings
Calories: 463 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
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
Chicken Enchilada Casserole
  • 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)
Instructions
Homemade Enchilada Sauce
  1. Heat the oil over medium heat until hot but not smoking. Whisk in the flour and cook for 2 mins.

  2. 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.

  3. Stir in the stock and salt. Bring to a boil and return to a simmer. Simmer, uncovered for 15 mins. Reserve.

Chicken Enchilada Casserole
  1. Preheat the oven to 400 degrees. Spray a 9 x 13 (or similar size) baking dish with cooking spray. 

  2. Heat the oil in a nonstick saute pan. Add the peppers and onion and cook until softened and golden, about 10 mins.

  3. Stir the shredded chicken and 1 cup enchilada sauce into the peppers and onions.

  4. 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.

  5. 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).

  6. Bake for 25-30 mins, until the cheese is melted and bubbling. Slice and serve with garnishes if desired. 

  7. **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 Notes

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!
Nutrition Facts
Easy Chicken Enchilada Casserole
Amount Per Serving
Calories 463 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 96mg32%
Sodium 1625mg71%
Potassium 676mg19%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 9g10%
Protein 34g68%
Vitamin A 1635IU33%
Vitamin C 18mg22%
Calcium 333mg33%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
2

Main Dish Recipes, Recipe cinco de mayo, Mexican, tortillas, enchilada, enchilada sauce, homemade enchilada sauce, chicken enchiladas, enchilada casserole, chicken enchilada casserole

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Pork Carnitas with Pineapple Mango Salsa
Next Post: Jalapeño Paloma »

Reader Interactions

Comments

  1. Karly says

    April 28, 2019 at 6:23 pm

    Love how easy this is! Gotta try!

    Reply
    • Cathy Roma says

      April 30, 2019 at 9:32 pm

      I love the layers. Like a Mexican lasagna!

  2. Mary Ellen says

    November 2, 2020 at 1:36 pm

    5 stars
    I doubled & made for friend’s family also. I loved the enchilada sauce. Will use less green pepper next time as my family was picking them out LOL. Thank you for a great recipe.

    Reply
    • Cathy Roma says

      November 2, 2020 at 2:00 pm

      I’m so glad you guys liked it Mary Ellen. My kids can be picky about green pepper too sometimes so I totally get it!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts
  • Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background. Mexican Mule
  • A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon. One Pot Creamy Chicken Pasta
  • Overhead shot of Pan Seared Lamb Chops with garlic and thyme scattered around. Pan Seared Lamb Chops
  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service