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Easy Cheesy Chicken Enchilada Casserole

Easy Cheesy Chicken Enchilada Casserole - featured image
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A quick and comforting casserole featuring layers of tender shredded chicken, creamy homemade enchilada sauce, melted cheese, and soft tortillas. Perfect for family dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups chicken broth (homemade or low sodium)
  • 1/2 teaspoon salt
  • 8–10 small flour or corn tortillas (soft, room temperature)
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla mix)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish to prevent sticking.
  2. Prepare the chicken filling: Heat a large skillet over medium heat. Add a splash of oil, then sauté the chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well and cook for about 3 minutes to warm through. Remove from heat.
  4. Make the enchilada sauce: In the same skillet, heat vegetable oil over medium heat. Whisk in flour and cook for 1-2 minutes until light golden.
  5. Slowly whisk in chili powder, garlic powder, onion powder, cayenne (if using), chicken broth, and salt. Continue whisking until sauce thickens and simmers, about 5 minutes. Add more broth if too thick. Remove from heat.
  6. Assemble the casserole: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Place 3-4 tortillas in a single layer over the sauce.
  7. Spoon half of the chicken mixture evenly over the tortillas, drizzle half the remaining sauce on top, and sprinkle with about 1 cup of shredded cheese.
  8. Repeat with another tortilla layer, the rest of the chicken, sauce, and cheese.
  9. Bake uncovered for 20-25 minutes, or until cheese is bubbly and golden around the edges.
  10. Let the casserole cool for 5 minutes before slicing. Garnish with chopped fresh cilantro if desired.

Notes

If edges brown too fast, cover loosely with foil halfway through baking. Toast the flour in oil properly to avoid raw flour taste in sauce. Let casserole rest before cutting to set layers. For gluten-free, use gluten-free flour and corn tortillas certified gluten-free. For dairy-free, use vegan cheese and plant-based broth.

Nutrition

Keywords: chicken casserole, enchilada casserole, cheesy chicken, Mexican casserole, easy dinner, family meal, weeknight dinner

Find it online: https://blixfood.com/easy-cheesy-chicken-enchilada-casserole-recipe-perfect-for-family-dinners/