Chicken Enchilada Casserole
The flavors in my Chicken Enchilada Casserole are so authentic, it tastes like you’re eating from your favorite Mexican restaurant! Hot, bubbly, and so delicious, you’ll add it to your weekly rotation.
Be sure to check out Chicken with Orange Juice Marinade next!
Weeknight Wonder or Weekend Winner
Because this easy casserole can be assembled ahead of time and refrigerated for later baking, it’s ideal for a busy weeknight or a weekend no-brainer. Even the parts of the whole can be made at different times to speed up the execution of this meal. Veggies can be washed, chopped, and put away when you bring them home from the store. Chicken can be cooked quickly in the Instant Pot in advance, or you can use store-bought rotisserie chicken. Enchilada sauce can come from a can, but I recommend purchasing sauce from your favorite local Mexican restaurant! There are two advantages here: you’re getting high-quality sauce that’s perfectly suited for your meal, and you’re supporting a local business!
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How to Make Chicken Enchilada Casserole
You probably have most of these ingredients on hand. In just a few easy steps, you can make Chicken Enchilada Casserole from start to finish in no time! There are four major components:
- Prep your ingredients
- Combine your mixture
- Layer like lasagna
- Bake your casserole
Make sure your chicken is cooked and shredded, ready to go. Then chop all your veggies and sauté. Step one done!
Pour your enchilada sauce into a baking dish, and coat the bottom. Then dip some tortillas into the sauce and spread them over the bottom of the pan.
Next, spread your cooked chicken over the tortillas and add your veggie mixture. Combine well and spread evenly.
Then sprinkle in some cheese, like a sharp cheddar or a Mexican blend. Pour your favorite jarred or homemade salsa over everything.
Now, it’s time to put the final layer on. Add 6 more corn tortillas to cover your chicken and veggies, and pour the remaining enchilada sauce on top. Sprinkle with more cheese to top it off. At last, you are ready to bake! Note: Although this casserole can be baked immediately, I recommend covering it and refrigerating overnight. This softens up the corn tortillas and allows the flavors to really meld. Plus, you now have a ready-made meal for tomorrow!
What Is The Secret To Good Enchiladas?
Here are my best pro tips. The “secret” to most of my recipes is to use as much homemade as you can. Whether it’s salsa that you’ve canned or a whole chicken that you’ve cooked, use simple, quality ingredients in your meals. Enchilada sauce can be homemade, but I love using my favorite restaurant’s sauce in this recipe! If you can purchase the veggies from your local farmer’s market, that’s a win too!
My favorite way to serve Chicken Enchilada Casserole is on a Sunday afternoon after church. I can assemble it on Saturday and pull it out on Sunday to bake while we’re at church. It’s a great recipe to have in your back pocket; it comes together without a fuss! This casserole freezes well, too. Save it for a backup meal when you don’t want to cook, or offer it up to a friend via Meal Train.
Mexican food is always in season- so you can enjoy year-round! I like to serve this dish with a side of black beans and greens, like a simple salad! It’s comforting, it’s nourishing, and easy to make! Don’t miss this one!
Other Recipes You Might Enjoy:
- Instant Pot Vegan Black Bean Soup
- Homemade Taquitos
- GF Corn Tortillas
- Instant Pot Salsa Brown Rice & Chicken
Chicken Enchilada Casserole
Ingredients
- 2 cups Enchilada Sauce
- 12 corn tortillas
- 2-3 cups shredded chicken, cooked
- 2 cups shredded cheese
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 1 yellow zucchini squash, diced
- 1/2 cups salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the diced veggies in a skillet with a little olive oil. Once soft (5 minutes), add seasonings and stir to coat. Turn off heat, and set aside.
- In a 9 x 13 baking dish pour half of the enchilada sauce, and spread evenly.
- Dip 6 corn tortillas into the sauce and cover the bottom of the dish evenly with the tortillas.
- Sprinkle shredded, cooked chicken over the tortillas.
- Sprinkle half of the cheese over the chicken.
- Spread all of the cooked veggies over the cheese.
- Pour salsa over the veggies.
- Layer 6 corn tortillas over the casserole to cover.
- Pour remaining enchilada sauce and spread evenly.
- Top with remaining cheese.
- Put the casserole in the refrigerator overnight, covered.
- When ready, bake in a 350° oven for 45 minutes. I used the delayed start function so that the casserole cooks while we are at church. This casserole freezes well too.
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