Chicken Enchilada Casserole

There's something magical about a Chicken Enchilada Casserole bubbling away in the oven - the smell of warm spices, melted cheese, and tangy sauce filling the kitchen. It's been my go-to weeknight hero for years, especially when my kids start chanting "Enchilada night!" the minute they walk in the door after soccer practice. This dish gives you all the cozy comfort of traditional enchiladas without the fuss of rolling each one.

What makes this version special? You'll be amazed how quickly it comes together - we're talking under 40 minutes from chopping board to dinner table. The secret's in the layers: soft corn tortillas, juicy shredded chicken, and that homemade enchilada sauce with just the right kick of cumin and chili powder. It's the kind of meal that tastes like you spent hours in the kitchen, but really? Between you and me, it's almost too easy.

Why You'll Love This Chicken Enchilada Casserole

Trust me, this dish checks all the boxes:

• Weeknight lifesaver - ready in under 40 minutes!
• Packed with flavor from homemade enchilada sauce (but store-bought works in a pinch)
• One baking dish means minimal cleanup
• Endlessly adaptable - swap proteins, cheeses, or spice levels
• Leftovers taste even better the next day (if there are any!)

It's the kind of comforting meal that makes everyone come back for seconds - I always have to make a double batch!

Ingredients for Chicken Enchilada Casserole

Here's everything you'll need to make this cozy, flavorful dish - I've grouped them by sauce, filling, and assembly so you can prep like a pro:

For the Enchilada Sauce:

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• ½ teaspoon kosher salt
• 1 ½ teaspoons ground cumin
• 2 teaspoons chili powder
• 1 tablespoon all-purpose flour
• 1 can (15 oz) tomato sauce
• 1 cup chicken stock
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro

For the Filling:

• 3 cups cooked shredded chicken (rotisserie works great!)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (4.5 oz) diced green chiles
• 1 can (15 oz) black beans, drained and rinsed

For Assembly:

• 12 corn tortillas (6-inch size)
• 3 cups shredded Colby Jack cheese

Ingredient Substitutions

No Colby Jack? Monterey Jack or cheddar work beautifully. Tight on time? Use store-bought enchilada sauce and rotisserie chicken - I won't tell!

How to Make Chicken Enchilada Casserole

Okay, let's get this beauty in the oven! Here's exactly how I layer up my Chicken Enchilada Casserole - it's foolproof, I promise:

1. Heat things up: Preheat your oven to 375°F (190°C) - this gives your baking dish time to get perfectly hot while you prep.
2. Make that sauce: Heat oil in a saucepan over medium, then cook onions with salt until they're soft and translucent (about 5 minutes). Stir in cumin, chili powder, and flour - cook just 1 minute until fragrant. Add tomato sauce, chicken stock, garlic, and cilantro. Let it bubble gently for 5 minutes - you'll know it's ready when it coats the back of a spoon.
3. Mix the filling: In a big bowl, combine shredded chicken with salt, pepper, green chiles, and black beans - I like to get my hands in there to mix everything evenly!
4. Layer like a pro: Spread about ½ cup of sauce in your baking dish (I use a 9x13"). Arrange 6 tortillas over the sauce - overlap them slightly like shingles so no filling escapes. Top with half the chicken mixture and 1 cup cheese. Repeat layers: sauce, tortillas, remaining chicken, another cup of cheese.
5. Finish strong: Pour remaining sauce over everything and sprinkle with the last cup of cheese - don't skimp here!
6. Bake to bubbly perfection: 20-25 minutes until the cheese is golden and the edges are bubbling. Let it sit 5 minutes before serving - this keeps the layers intact when you slice.

Tips for Perfect Layering

Here's my secret: spread sauce evenly between layers so no dry spots sneak in. Overlap tortillas slightly - gaps mean saucy leaks! And always finish with cheese - that golden crust is everything.

Serving Suggestions for Chicken Enchilada Casserole

This Chicken Enchilada Casserole shines brightest with simple sides - I always serve it with cilantro-lime rice, a crisp avocado and radish salad, and plenty of cool sour cream. For extra fun, set out bowls of pickled jalapeños and fresh pico de gallo so everyone can customize their plate!

Storage and Reheating

This Chicken Enchilada Casserole keeps beautifully! Store leftovers covered in the fridge for up to 3 days - though honestly, mine never lasts that long. For freezer meals, wrap tightly and freeze for up to 2 months. When reheating, skip the microwave (soggy tortillas, no thanks!) and pop it back in a 350°F oven until bubbly again. The cheese gets gloriously crisp edges this way - just like fresh from the oven!

Chicken Enchilada Casserole FAQs

I get asked these questions all the time - here are my tried-and-true answers:

Can I use flour tortillas instead of corn? Absolutely! Flour tortillas make it softer, while corn gives that authentic texture. Just know flour tortillas soak up more sauce - you might need an extra ½ cup.

How can I make it spicier? My trick? Double the chili powder or add a chopped jalapeño to the sauce. For serious heat lovers, mix in ½ teaspoon cayenne pepper with the dry spices.

Can I prepare it ahead? You bet! Assemble everything (unbaked) up to a day in advance. Cover tightly and refrigerate - just add 5 extra minutes to the baking time since it'll be cold.

What about vegetarian? Easy swap! Replace chicken with sautéed mushrooms and bell peppers - the black beans still give it plenty of protein.

Nutritional Information

All nutritional values are estimates only - actual amounts will vary based on specific ingredients used and portion sizes. Remember, homemade always lets you control what goes in!

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If you loved this Chicken Enchilada Casserole as much as my family does, I’d be thrilled if you left a star rating or tagged me on social – nothing makes my day like seeing your kitchen creations!

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