Oh, my dears, there’s just something so comforting about a hearty casserole, isn’t there? And when it comes to bringing vibrant, heartwarming flavors to your table, this Mediterranean Chicken Enchilada Casserole truly sings! It’s that perfect blend of familiar comfort food with a sunny, zesty twist that makes every forkful a delightful surprise. You’ll find yourself reaching for seconds, I promise.
I remember countless afternoons in my grandmother’s kitchen, the air thick with the scent of simmering sauces and baking treats. She always said the best meals were made with love and simple, fresh ingredients. This recipe brings back those cherished memories, proving that even a casserole can be a canvas for delicious culinary adventures.
This Mediterranean Chicken Enchilada Casserole is not only wonderfully flavorful, but it’s also incredibly family-friendly and surprisingly easy to whip up on a busy weeknight. My top tip? Don’t be shy with the fresh herbs – they truly elevate the whole dish!
What You Need to Make This Recipe
Crafting this delightful casserole calls for some of my favorite Mediterranean-inspired ingredients, like sun-dried tomatoes and crumbled feta, which infuse the dish with incredible depth and tang. The tender chicken and fresh spinach create a beautiful balance, making this Mediterranean chicken enchilada casserole a truly satisfying meal. You’ll find the complete list of ingredients and precise measurements waiting for you in the recipe card below.
How to Make Mediterranean Chicken Enchilada Casserole
Bringing this delicious dish to life is a journey of joyful layers! You’ll start by preparing the tender chicken and a flavorful, herby filling, then simmer a bright and zesty Mediterranean-inspired sauce. Once those foundations are ready, it’s all about assembling the casserole with love, layering everything into a cozy baking dish, and letting your oven work its magic.
Mediterranean Chicken Enchilada Casserole
Ingredients
Equipment
Method
- Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through. Remove chicken, let cool slightly, then shred using two forks or an electric mixer.
- In a large mixing bowl, combine the shredded chicken, chopped spinach, drained and chopped sun-dried tomatoes, crumbled feta cheese, sliced Kalamata olives, 2 tbsp fresh parsley, and 1 tsp dried oregano. Mix well to combine.
- In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add finely chopped yellow onion and sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, 1 tbsp dried oregano, dried basil, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- Remove from heat and stir in the fresh lemon juice.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spread about 1/2 cup of the Mediterranean enchilada sauce on the bottom of the prepared baking dish.
- Warm the tortillas slightly in the microwave for 15-30 seconds to make them more pliable.
- Spoon approximately 1/4 to 1/3 cup of the chicken filling onto the center of each tortilla. Roll up the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer in the dish.
- Pour the remaining Mediterranean enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded mozzarella cheese over the top of the sauce.
- Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
Vegetarian Option: Omit the chicken and replace with 2 cans (15 oz each) drained cannellini beans or chickpeas, or 1.5 cups cooked quinoa, for a delicious meat-free alternative.
Spice Level: Adjust the red pepper flakes in the sauce to your preference for a spicier kick.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Pro Tips for Making This Mediterranean Chicken Enchilada Casserole
Over the years, I’ve picked up a few little secrets that make all the difference in a casserole, especially for a vibrant dish like this Mediterranean Chicken Enchilada Casserole.
My Secret Trick: I always like to give my chicken a quick marinade in a splash of olive oil, a pinch of oregano, and a squeeze of lemon juice before cooking. It tenderizes the chicken beautifully and deepens that lovely Mediterranean flavor right from the start!
When you’re assembling, don’t overfill your tortillas. A generous but manageable amount of filling ensures they roll up nicely and cook evenly, preventing any messy spills.
For the sauce, allow it to simmer gently for a good 10-15 minutes. This gives all those wonderful crushed tomatoes, garlic, and herbs a chance to meld together, creating a truly rich and robust flavor base for your casserole.
And finally, always let your casserole rest for 5-10 minutes after it comes out of the oven. This little pause allows the flavors to settle and makes for much cleaner, more elegant servings.
Fun Variations for Mediterranean Chicken Enchilada Casserole
One of the things I adore most about home cooking is the freedom to get creative! This Mediterranean Chicken Enchilada Casserole is wonderfully adaptable, and I love encouraging you to make it your own.
- Vegetable Boost: My friend Sarah always loves adding extra veggies! Try stirring in some sautéed bell peppers, zucchini, or even some artichoke hearts to the filling for an extra burst of goodness and texture.
- Spice It Up: If you enjoy a little heat, a pinch more red pepper flakes in the sauce or a dash of cayenne pepper in the chicken filling can add a delightful kick. It’s wonderful for those chilly evenings.
- Cheese Please: While feta and mozzarella are classics, don’t hesitate to experiment! A little crumbled goat cheese mixed into the filling or a sprinkle of grated Parmesan on top before baking would be divine.
- Grain Free Goodness: For a lighter twist, you could even try wrapping the filling in grilled eggplant slices instead of tortillas, creating a lovely gluten-friendly option that’s just as delicious.
What to Serve With Mediterranean Chicken Enchilada Casserole
Oh, my dears, a beautiful casserole like our Mediterranean Chicken Enchilada Casserole truly shines when accompanied by a few thoughtful sides. It turns a simple meal into a delightful feast!
I love serving this with a crisp, refreshing green salad dressed simply with a lemon vinaigrette – the brightness is a wonderful contrast to the rich flavors of the casserole. For something a little heartier, a side of fluffy couscous or a warm, crusty baguette for soaking up any extra sauce would be perfect. My mom always said a good piece of bread made any meal feel complete! And for a truly easy addition, a bowl of warmed olives on the side offers a lovely little salty bite.
How to Store Mediterranean Chicken Enchilada Casserole
Keeping your delicious Mediterranean chicken enchilada casserole fresh for enjoyment later is delightfully simple! It’s one of those wonderful dishes that often tastes even better the next day.
Refrigerator Storage
Once the casserole has cooled completely, you can cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. I like to press the wrap directly onto the surface to prevent any air from drying it out.
Freezer Tips
For longer storage, once cooled, you can wrap individual portions or the entire casserole (if using a freezer-safe dish) very well in plastic wrap, then an additional layer of aluminum foil. It will keep beautifully in the freezer for up to 2-3 months. Just be sure to label it with the date!
Reheating Instructions
To reheat, simply pop individual portions into the microwave until warmed through, or place the covered casserole in a preheated oven at 350°F (175°C) until bubbly and hot. My personal tip for frozen casserole is to thaw it in the fridge overnight before reheating for the best texture and flavor.
Nutritional Benefits
This Mediterranean chicken enchilada casserole is packed with wonderful ingredients! It offers a good source of lean protein from the chicken, alongside beneficial fiber and vitamins from the fresh spinach and crushed tomatoes. It’s a treat that’s both satisfying and nourishing, embodying my philosophy of combining indulgence with simple, wholesome ingredients to create a truly balanced and delightful meal.
FAQs
Faq 1
Can I prepare the Mediterranean Chicken Enchilada Casserole ahead of time?
Absolutely! You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time if it’s going into the oven cold.
Faq 2
What kind of tortillas work best for this recipe?
I recommend using large flour tortillas (10-inch) as they are pliable and hold the generous filling perfectly without tearing. Corn tortillas can work, but sometimes crack more easily.
Faq 3
Can I make this Mediterranean Chicken Enchilada Casserole vegetarian?
Yes, easily! Omit the chicken and double up on the spinach, sun-dried tomatoes, and Kalamata olives. You could also add some chickpeas or cannellini beans for extra protein and texture.
Faq 4
Is it possible to use a different cheese blend?
Of course! While feta and mozzarella give that classic Mediterranean flair, feel free to experiment. A blend of provolone and Parmesan, or even a smoky Gouda, could add an interesting twist to your Mediterranean chicken enchilada casserole.
Conclusion
And there you have it, my sweet friends, a truly enchanting Mediterranean Chicken Enchilada Casserole that’s ready to bring warmth and joy to your kitchen. It’s a testament to how simple ingredients, combined with a little love and creativity, can transform into a dish that’s both comforting and vibrant. I truly hope this recipe inspires you to gather your loved ones around the table and create your own sweet memories, one delicious bite at a time. Happy baking, and even happier eating!