Easy Chicken Enchilada Casserole Recipe

The aroma of bubbling cheese and spicy tortillas dances through the air as you pull your Chicken Enchilada Casserole from the oven. Just imagine a glorious dish layered with tender chicken, savory sauce, and a sprinkle of cheese that melts into gooey perfection. This dish doesn’t just fill your belly; it fills your heart with the warmth of home-cooked goodness.

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You might be wondering when the best time is to whip up this culinary delight. Let me tell you – whether it’s a cozy weeknight dinner or a lively gathering with friends, this Chicken Enchilada Casserole shines like a star on any occasion. Each bite sends waves of flavor crashing over your taste buds, making every meal an adventure worth savoring.

I still remember the first time I made this recipe; my family devoured it so quickly that I barely got a second serving!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts; adjust based on how many hungry mouths you’re feeding.
• Shredded Cheese: A mix of cheddar and Monterey Jack adds creaminess and flavor; don’t skimp on this!
• Enchilada Sauce: Choose your favorite store-bought or homemade for maximum flavor; spicy or mild works great.
• Tortillas: Corn tortillas are traditional but feel free to use flour tortillas if you prefer them more pliable.
• Onion: Chopped onions provide sweetness and depth; sauté until they turn soft and translucent.
• Bell Peppers: Add color and crunch; use a mix of red and green for visual appeal.
• Cilantro: Fresh cilantro adds brightness; sprinkle generously before serving for an extra pop of flavor.
• Sour Cream: Serve alongside for creaminess; it balances out the spice beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This will ensure everything bakes evenly and turns golden brown.

Sauté Aromatics: In a large skillet over medium heat, add a splash of oil and sauté chopped onions until they become soft and fragrant. Toss in diced bell peppers for added color.

Cook The Chicken: Add your boneless chicken breasts to the skillet. Season with salt and pepper. Cook until no longer pink inside, about 6-8 minutes per side depending on thickness.

Shred The Chicken: Once cooked through, remove the chicken from the skillet and let it cool slightly before shredding it with two forks. It should easily fall apart into tender pieces.

Layer The Ingredients: Spread a thin layer of enchilada sauce at the bottom of a greased baking dish. Layer tortillas over it followed by shredded chicken and cheese. Repeat until all ingredients are used up!

Bake It Up!: Pour any remaining enchilada sauce over the top layer of cheese before placing in the oven for about 25-30 minutes or until bubbly and golden brown.

Now you are ready to serve! Pair your delightful casserole with sour cream on top or alongside fresh cilantro garnish as you dig into this delicious Mexican-inspired feast!

Perfecting the Cooking Process

Start by sautéing the onions and garlic, then cook the chicken while you prepare the sauce. Layer everything in a casserole dish for even cooking.

Add Your Touch

Feel free to swap out chicken for beef or turkey. Add black beans or corn for extra texture and flavor. Experiment with your favorite toppings, like avocado or cilantro.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 20 minutes.

Cooking this Chicken Enchilada Casserole reminds me of family gatherings where everyone fought over the last piece, creating cherished memories around the dinner table.

FAQ

Can I make Chicken Enchilada Casserole ahead of time?

Yes, assemble it a day ahead and store it in the fridge before baking.

What can I substitute for chicken?

You can use shredded beef, turkey, or even roasted vegetables as alternatives.

How do I make it spicier?

Add diced jalapeños or use a spicier enchilada sauce to kick up the heat!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Chicken Enchilada Casserole

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• Author: tastyfoodonly
• Total Time: 45 minutes
• Yield: Serves 8

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Description

Chicken Enchilada Casserole is a cheesy, flavor-packed dish that’s quick to prepare and perfect for family gatherings or weeknight dinners. Dive into layers of tender chicken, spicy enchilada sauce, and gooey cheese that will leave everyone wanting more.

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Ingredients

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• 3–4 boneless, skinless chicken breasts
• 2 cups shredded cheese (cheddar and Monterey Jack)
• 2 cups enchilada sauce (store-bought or homemade)
• 8 corn or flour tortillas
• 1 onion, chopped
• 1 bell pepper, diced
• Fresh cilantro (for garnish)
• Sour cream (for serving)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Sauté chopped onions in a skillet until soft; add diced bell peppers and cook until tender.
3. Season chicken with salt and pepper; cook in skillet until no longer pink. Shred the chicken after cooling.
4. In a greased baking dish, layer enchilada sauce, tortillas, shredded chicken, and cheese. Repeat layers until ingredients are used.
5. Top with remaining enchilada sauce and cheese; bake for 25-30 minutes until bubbly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 320
• Sugar: 3g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 75mg