Who doesn’t love a warm, cheesy casserole? Chicken enchiladas casserole is one of those dishes that fills your home with a comforting aroma and brings a big smile to anyone who takes a bite. It’s perfect for evenings when you’re craving a homemade meal that feels like a treat.
I love this recipe because it combines all the flavors of a classic enchilada without the hassle of preparing it for a long time. The first time I made this, I was experimenting with different fillings and sauces, hoping to create a dish that wasn’t too heavy but still satisfying. It quickly became a favorite, and I’m thrilled to share it with you. And as I’m all about small-batch cooking for one or two, this dish is an easy recipe to adapt to just the right amount.
Making Enchilada with Corn or Flour Tortillas
When it comes to making enchiladas, choosing between corn and flour tortillas is really a matter of personal preference. Corn tortillas give a more traditional flavor, with a nice, slightly earthy taste that holds up well under the sauce. They do tend to break more easily, so I like to warm them up a bit before filling them.
Flour tortillas, on the other hand, are softer and a bit easier to roll. They’re great if you’re after a milder flavor and a smoother texture. I like to alternate between the two, depending on what I have on hand. For this casserole, both work well, so feel free to pick the one that suits your taste or use up what’s in your pantry.
Homemade Enchilada Sauce or Store-Bought
Let’s talk about enchilada sauce. I love making my own because it lets me control the flavors and spice levels. It’s always fresh, with no added preservatives. If you’ve never made enchilada sauce from scratch, it’s pretty simple and really rewarding. You’ll just need some tomato sauce, chili powder, garlic, and a few other spices.
However, store-bought enchilada sauce can be a big time-saver and tastes great too. There are lots of good options out there, and it’s perfect for those days when you want to prepare dinner in a hurry. I’ve tried a few brands, and I find that a medium spice level works best for this casserole. Whichever you choose, the sauce will add that zesty, tangy flavor we all love in enchiladas.
Best Time to Make Enchilada Casserole
Chicken enchiladas casserole is perfect for those cooler days when you’re craving something warm and comforting. It’s great for weeknight dinners because it’s easy to prepare, and leftovers taste even better the next day. I often make this recipe when I know I’ll have a busy week, as it reheats wonderfully for lunch or dinner, perfect when meal prepping.
Easy Instructions for Creating an Easy Chicken Enchilada Casserole Recipe
Must-Have Tools for Your Kitchen
- Casserole Dish or Baking Dish: A small casserole dish is perfect for my tiny batch style.
- Ladle: Helps you evenly spread the sauce.
- Bowl: Use it to mix or hold the ingredients as you prep.
Key Ingredients:
- Tortillas: You can use flour or corn tortillas, as we discussed earlier.
- Shredded Chicken Breasts: This gives you a lean protein that soaks up all the saucy goodness. Rotisserie Chicken is a good option since it is already flavored and easy to shred.
- Enchilada Sauce: Store-bought or homemade, both work perfectly fine.
- Shredded White Cheese and Cheddar: The mix of cheeses melts beautifully, giving a rich, gooey texture. Jack cheese can also be used for this.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Making the Best Chicken Enchiladas
One: Prepare All Ingredients
Start by shredding some cooked chicken breasts and grating the cheese. Set out your tortillas and have the enchilada sauce ready. This setup makes the assembly a breeze.
Two: Layer Enchilada Sauce at the Bottom
Spread a layer of enchilada sauce on the bottom of your casserole dish. This helps to prevent the tortillas from sticking and keeps everything nice and moist.
Three: Fill the Tortilla and Wrap
Take each tortilla, fill it with the shredded chicken, a bit of both cheeses, and a spoonful of sauce. Roll it up and place it seam-side down in the casserole dish.
Four: Arrange in the Casserole Dish
Place the rolled tortillas side by side in the casserole dish. Once they’re all snugly in place, pour the remaining enchilada sauce over the top, and sprinkle with the rest of the cheese.
Five: Bake and Garnish
Pop the casserole in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes or until the cheese is bubbly and golden. Once out, I like to top it with a bit of sour cream, fresh cilantro, and maybe some sliced avocado for an extra burst of flavor.
Pro Tips for Best Results
- Warm up the tortillas before filling them to prevent breaking.
- Add a bit of extra sauce on top if you like it extra saucy only add the remaining sauce in the middle to see the crispy ends from the layer of tortillas.
- Bake until the cheese is just bubbling to avoid overcooking.
Common Questions Answered
What Are the Perfect Pairings for Layered Chicken Enchiladas Casserole?
I love serving this casserole with a side of Mexican rice, a fresh salad, or some refried beans. You could also add a dollop of guacamole or a handful of tortilla chips on the side for that extra crunch. For something refreshing, a glass of iced tea or a light Mexican beer goes perfectly with this dish.
Let the casserole cool down to room temperature before putting it in the fridge. This prevents condensation, which can make the casserole soggy. Transfer any leftovers to an airtight container, or cover the casserole dish tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days.
How Do I Freeze Chicken Enchiladas Casserole?
Let the casserole cool down completely after baking. This helps prevent ice crystals from forming, which can alter the texture when you reheat it. If you’re freezing the entire casserole, cover the dish with a layer of plastic wrap, then cover it again with aluminum foil. For smaller portions, you can place individual servings into airtight containers or freezer-safe bags.
Additional Easy Small-Portion Recipes You’ll Love
If you’re into small-batch cooking like I am, you’ll love trying out my other recipes. Check out my air fryer cabbage steak, beef veggie casserole, or caprese chicken recipe. These are comforting dishes that are perfect for one or two people.
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Chicken Enchiladas Casserole
Equipment
- 1 Casserole Dish or Baking Dish
- 1 Ladle
- 1 Bowl
Ingredients
- 4 Tortillas
- 1 Cooked Chicken Breasts shredded
- 1 Cup Enchilada Sauce
- 1 Cup Shredded White Cheese
- 1/4 Cup Shredded Cheddar Cheese
Instructions
- Start by shredding some cooked chicken breasts and grating the cheese. Set out your tortillas and have the enchilada sauce ready. This setup makes the assembly a breeze.
- Spread a layer of enchilada sauce on the bottom of your casserole dish. This helps to prevent the tortillas from sticking and keeps everything nice and moist.
- Take each tortilla, fill it with the shredded chicken, a bit of both cheeses, and a spoonful of sauce. Roll it up and place it seam-side down in the casserole dish.
- Place the rolled tortillas side by side in the casserole dish. Once they’re all snugly in place, pour the remaining enchilada sauce over the top, and sprinkle with the rest of the cheese.
- Pop the casserole in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes or until the cheese is bubbly and golden. Once out, I like to top it with a bit of sour cream, fresh cilantro, and maybe some sliced avocado for an extra burst of flavor.
Notes
- Warm up the tortillas before filling them to prevent breaking.
- Add a bit of extra sauce on top if you like it extra saucy only add the remaining sauce in the middle to see the crispy ends from the layer of tortillas.
- Bake until the cheese is just bubbling to avoid overcooking.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
