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A freshly baked Chicken Enchilada Casserole in a white baking dish, topped with melted cheese and fresh cilantro.

Zesty Chicken Enchilada Casserole

This comforting Zesty Chicken Enchilada Casserole layers tender shredded chicken, a vibrant homemade enchilada sauce, soft tortillas, and melty cheese for an irresistible family-friendly meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups cooked shredded chicken rotisserie chicken works great!
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Homemade Enchilada Sauce
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 2 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Assembly
  • 10-12 corn or flour tortillas 6-inch
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1/4 cup chopped red onion for garnish, optional
  • Sour cream or plain Greek yogurt for serving, optional
  • Extra fresh cilantro for garnish, optional

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Large mixing bowl
  • Saucepan
  • Measuring cups and spoons
  • Whisk

Method
 

Prepare the Enchilada Sauce
  1. Heat olive oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Stir in chili powder, cumin, garlic powder, and oregano. Cook for another minute until fragrant.
  3. Gradually whisk in chicken broth and tomato sauce until smooth. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Season with salt and pepper. Remove from heat and set aside.
Prepare the Chicken Filling
  1. In a large mixing bowl, combine the shredded chicken, sour cream, chopped cilantro, cumin, salt, and pepper. Mix well until everything is evenly coated.
Assemble the Casserole
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread about 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
  3. Dip each tortilla briefly into the remaining enchilada sauce (this makes them more pliable and flavorful).
  4. Lay 4-5 tortillas in a single layer over the sauce in the baking dish, overlapping slightly if necessary to cover the bottom.
  5. Spread half of the chicken filling evenly over the tortillas.
  6. Sprinkle about 3/4 cup of shredded cheese over the chicken filling.
  7. Arrange another layer of 4-5 sauce-dipped tortillas over the cheese.
  8. Top with the remaining chicken filling and another 3/4 cup of shredded cheese.
  9. Place the final layer of 2-3 sauce-dipped tortillas on top. Pour any remaining enchilada sauce over the top layer of tortillas.
  10. Sprinkle with the remaining 1/2 cup of shredded cheese.
Bake and Serve
  1. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly golden.
  2. Remove from oven and let stand for 5-10 minutes before serving. This allows the casserole to set slightly.
  3. Garnish with fresh cilantro and chopped red onion, if desired. Serve with extra sour cream or Greek yogurt on the side.

Notes

For a quicker meal, you can use a good quality store-bought red enchilada sauce (about 20-24 oz). Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. Feel free to add a can of drained black beans or corn to the chicken filling for added texture and nutrition.