Enchilada Casserole is a delicious easy to make dinner that can be prepared ahead and frozen for convenience. We make ours a chicken enchilada casserole with red enchilada sauce and lots of cheese.
Enchilada casserole is one of the first recipes I made and published here way back in 2009. And while it’s undergone some revisions for simplification, the end result is still the same delicious chicken enchilada casserole!
We love to serve it with some sour cream, yellow rice and black bean soup!
Enchilada Casserole Ingredients
- Flour tortillas – You’ll want the large soft tortillas. You could also use large soft corn tortillas as well.
- Tomatoes – We used canned diced tomatoes to simplify the recipe, but fresh could also be used. Or try subbing in our fresh pico de gallo recipe!
- Chicken breasts – Part of the process for this recipe is cooking the chicken before assembling the casserole, but if you’re in a hurry you could use precooked chicken.
- Onions – I like to use sweet yellow onions, finely chopped.
- Minced garlic – Fresh garlic will give you the most bang for your buck, but pre-minced garlic from a jar will work as well.
- Green peppers – I like to use fresh green peppers and cook them with the chicken and onions (as described in the recipe), but if you’re wanting to make quicker work of it you could use frozen chopped peppers and onions. They will be softer from the freezing/thawing process and can be added directly to the casserole without cooking first.
- Enchilada sauce – We use the red enchilada sauce for this recipe, but feel free to play with it and try other flavors as well!
- Shredded cheese – We use Mexican blend shredded cheese (sometimes referred to as Fiesta Blend).
How do you make enchilada casserole?
To make chicken enchilada casserole, we use large flour tortillas, chicken breast, green bell peppers, onion, garlic, tomatoes, cheese, and enchilada sauce.
⭐ First, add peppers, onions, garlic, and a drizzle of olive oil to a large roasting pan. Toss gently. Lay chicken breasts over top of peppers and onions, season with salt and pepper. Cover tightly with foil and bake .
⭐ Next, drain off excess liquid (or save to use as the broth base in Black Bean Soup or Tortilla Soup!), and place peppers, onions, and garlic in a large bowl.
⭐ Then, shred chicken, then add to the bowl along with some cheese, and the drained tomatoes. Stir so ingredients are evenly distributed.
⭐ Then, When your dish is full and you’re out of stuffing/tortillas (no worries if it’s a tight fit!), Pour the entire can of enchilada sauce over top. Use a spoon to coax it into the nooks and crannies.
Can you freeze chicken enchilada casserole?
Yes, you can freeze chicken enchilada casserole! This recipe serves about ten, so if you’re cooking for a small group, it’s a great idea to make the casserole in two smaller casserole dishes, then freeze one. I like to freeze ours before baking.
If you’re cooking for a crowd or have a giant family like mine, go ahead and double the recipe.
How long do you bake chicken enchilada casserole?
Once everything is cooked and assembled (we use already cooked chicken, peppers, and onions), then you’ll bake the casserole for about an hour. The cook time, if you start with raw ingredients, is two hours but this can be cut down significantly if you start with pre-cooked chicken and frozen/thawed vegetables. I like to have cooked chicken on hand all the time, but a rotisserie chicken would work in a pinch as well.
What goes well with chicken enchiladas?
Also, corn or sweet corn soup! Can you tell I love soup? Mmmmmm.
More delicious Mexican inspired recipes
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Tools we love
- Roasting pan – This is the Ikea roasting pan that you see us use on the live show all the time, and it’s pictured here too in the image with the chicken and peppers. Love this pan!
- Garlic Press & Chopper – Best tool evvvvah. Love this garlic press, it’s so nice for making super quick minced garlic. No more mincing with a knife for me!
- Stainless Steel Spatula – There’s nothing worse than trying to grab the perfect serving of casserole from your dish and having the plastic spatula bend. Stainless steel spatulas are where it’s at!
- Stainless Steel Mixing Bowls – Classic, basic, mixing bowls that everyone should have in your kitchen. You’ve seen me use them on the cooking show at least seventy bajillion time. Ish.
- Solid wood cutting board – P.S. I love cutting boards. I have a massive collection of cutting boards. Loveeee them.
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How to Make Chicken Enchilada Casserole
Enchilada Casserole with Chicken
- 10 - 12 large flour tortillas
- 2 cans diced tomato drained
- 4-5 chicken breasts
- 4 small yellow onions chopped
- 1 heaping TBS minced garlic
- 5 green peppers cut in strips
- 1 can red enchilada sauce 15 oz
- 1/2 lb Mexican shredded cheese mix
- olive oil
- salt & pepper
- Add peppers, onions, garlic, and a drizzle of olive oil to a large roasting pan. Toss gently. Lay chicken breasts over top of peppers and onions, season with salt and pepper.
- Cover tightly with foil and bake on center rack of oven at 425 degrees for about 1 hour, until chicken is cooked through and peppers and onions are soft.
- Drain off excess liquid (or save to use as the broth base in Black Bean Soup or Tortilla Soup!), and place peppers, onions, and garlic in a large bowl.
- Shred chicken, then add to the bowl as well. Also add 2/3rds of the cheese (you want to reserve 1/3 for the top of the casserole), and the drained tomatoes. Stir so ingredients are evenly distributed.
- Lightly grease your casserole dish with olive oil, then stuff each tortilla with an even amount of enchilada filling. I like to make mine very full, and tuck the ends in burrito-style so the filling doesn't ooze out. Place in casserole dish.
- When your dish is full and you're out of stuffing/tortillas (no worries if it's a tight fit!), Pour the entire can of enchilada sauce over top. Use a spoon to coax it into the nooks and crannies.
- Top with the remaining cheese and pop back in the oven at 350 degrees for about 60 minutes.
- Serve with sour cream, fresh pico de gallo or roasted salsa, and enjoy!