Chicken Enchilada Casserole

I love chicken enchiladas, but let’s face it, they’re a little time consuming to make. That’s why I came up with faster alternatives. This popular green chile chicken enchilada skillet was my first lazy enchiladas recipe, followed by my beef enchilada skillet. Now I’m adding a casserole version with this chicken enchilada casserole!

This layered enchilada casserole takes about half the time to prep and assemble compared to traditional enchiladas, making it ideal for a weeknight dinner. You can easily customize the casserole with extra veggies, green enchilada sauce instead of red, and different toppings, all of which I’ve listed below.

This is a delicious and simple Mexican-inspired dinner to make for your family and it’s also a great casserole to make for parties. It can be made ahead of time for meal prep, the leftovers taste amazing, and you can freeze it! Because it’s made with corn tortillas it’s also naturally gluten-free. It’s my favorite kind of healthy comfort food!

Green onions – I love using green onions for the enchilada filling because they have a milder onion flavor, cook faster, and have a softer texture. If you prefer a stronger onion flavor, use a 1/2 cup diced white onion or yellow onion.

Green chiles – Canned diced green chiles are mild (unless you choose to use hot) in flavor with a little tang. The flavor is more elevated compared to using a bell pepper.

Black beans and corn – I like to bulk up the filling and add in a can of black beans and defrosted frozen corn. Not only does it add more flavor to the enchilada filling, but it increases the fiber and protein.

Cilantro – Fresh cilantro is a must for Mexican-inspired recipes. The flavors brightens up the flavor of the filling. If you don’t like cilantro omit it.

Chili powder, cumin, garlic powder – The flavorful Mexican-inspired spice blend. It’s earthy, fragrant, and not spicy unless you choose to use a spicy chili powder.

Chicken – Cooked chicken makes this casserole super easy to prepare. You can use leftover cooked chicken or rotisserie chicken is another great time saver. Be sure to remove the skin. My southwest chicken would taste amazing in the casserole.

Lime – A little bit of fresh lime juice brings the chicken filling to life. It’s zippy, citrusy, and pairs perfectly with all the other flavors. Avoid using bottled lime juice, the flavor isn’t nearly as fresh and pure tasting.

Corn tortillas – Chicken enchiladas traditionally use corn tortillas so that’s what we’re using in this casserole. The corn flavor works better with the enchilada sauce and they also absorb the enchilada sauce better than flour tortillas.

Enchilada sauce – Red enchilada sauce or green enchilada sauce can be used. You can make homemade enchilada sauce, but this should be a simplified enchilada recipe so I used canned enchilada sauce. There are two brands that I consistently use, Hatch and Siete Foods.

Cheese – Colby Jack and Monterey Jack are my top picks for enchilada casserole. They melt beautifully giving you the gooey, cheesy, consistency you want with enchiladas. Grate the cheese from the block instead of using pre-shredded cheese. The flavor is better and it melts better.

Make it Vegetarian – Leave out the chicken and add extra corn and beans or veggies to make this a vegetarian enchilada casserole.

Use a Different Protein – Substitute shredded chicken with shredded pork, my slow cooker beef barbacoa, ground beef or ground turkey. Try using the recipe for my turkey tacos.

Add Veggies – Increase the amount of veggies in the enchilada casserole. Zucchini, red bell pepper, or a few handfuls of spinach would all be delicious.

Dairy-Free – While cheese is an important ingredient when making enchiladas, this casserole version is still plenty flavorful without the cheese. You can also use dairy-free cheese such as Violife.

Flour Tortillas – If your family prefers flour tortillas you can use them instead of corn tortillas. I recommend using a thinner flour tortillas so they absorb the enchilada sauce better. I like this brand.

Toppings – I love topping this casserole with chopped cilantro, green onions, avocado, and chopped tomatoes. Black olives, pickled jalapenos, and sour cream or plain Greek yogurt would also taste great.

Side Dishes – This is a hearty casserole and can definitely be served on it’s own. If you want to make it a complete meal try serving it with a side of tortilla chips and green chile guacamole or pico de gallo, cilantro lime rice, and a classic skinny margarita, of course!

Make Ahead and Storage – You can make this chicken enchilada casserole a day ahead of time. Store it in the refrigerator covered with foil and then bake it in the oven for 25-30 minutes or until it’s hot and bubbly. Store the leftover enchilada casserole in an airtight container in the fridge for up 3 days.

Freezing – Prepare the casserole through all the steps before baking. Wrap it tightly with plastic wrap and then cover with foil. Freeze for up to 3 months. Remove the plastic wrap, but cover again with the foil. Bake the casserole from frozen at 350° F. for 50-60 minutes and then remove the foil and bake for another 15 minutes or until it’s heated through and bubbly.

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