Cheesy Chicken Enchilada Casserole

If your family loves Mexican flavors but you don’t want to spend hours rolling individual enchiladas, this Cheesy Chicken Enchilada Casserole is your answer. With tender shredded chicken, a creamy cheese sauce, and soft tortillas, it’s a one-dish dinner that’s kid-approved, hearty, and full of flavor.

This casserole combines the taste of classic enchiladas with the ease of a baked casserole, perfect for busy weeknights, meal prep, or casual dinner parties.

Why This Recipe Stands Out

Traditional enchiladas are delicious but can be labor-intensive. By assembling the ingredients in a casserole pan instead of rolling each tortilla individually, you save time while still achieving the classic cheesy, saucy flavor everyone loves.

Here’s why this chicken enchilada casserole is a must-try:

• Kid-Friendly: Mild, creamy, and cheesy flavors appeal to all ages.
• Quick Weeknight Meal: Ready in under an hour with minimal prep.
• Protein-Packed: Shredded chicken provides a filling, nutritious base.
• One-Dish Convenience: Less mess, easy assembly, and simple cleanup.
• Customizable: Use whole-grain or corn tortillas, adjust spice levels, and add vegetables like peppers or corn.

Why You’ll Love This Cheesy Chicken Enchilada Casserole

• Creamy White Sauce: Combines chicken broth, cheese, green chiles, and sour cream for a rich, indulgent flavor.
• Balanced Flavor Profile: Mild spice from cumin and chili powder, complemented by tangy sour cream and shredded cheese.
• Flexible Ingredients: Substitute tortillas, adjust cheese, or use salsa verde for variety.
• Make-Ahead Friendly: Assemble, cover, and refrigerate until ready to bake.
• Family Favorite: Perfect for picky eaters who enjoy mild Mexican flavors.

Ingredients Breakdown

This recipe serves 8 enchiladas, about 4–6 servings depending on portion size.

Chicken Filling:

• 2 cups shredded cooked chicken breast
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup salsa (no sugar added) or optional salsa verde

White Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups fat-free chicken broth
• 1/2 teaspoon cumin
• 1 cup shredded reduced-fat Mexican-style cheese
• 4 ounces diced green chiles (canned)
• 8 ounces reduced-fat sour cream
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Assembly & Tortillas:

• 8 whole-grain flour tortillas (6-inch), optional corn tortillas
• 1/2 cup shredded cheese for topping
• 1/4 cup finely chopped fresh cilantro for garnish

Nutrition Estimate Per Serving:

• Calories: 316 kcal
• Carbs: 24 g
• Protein: 18 g
• Fat: 17 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sodium: 380 mg

Tools & Equipment Needed

• 9×13-inch casserole pan
• Large mixing bowl
• Medium saucepan for cheese sauce
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Optional: grater for shredding cheese if not pre-shredded.

Step-by-Step Instructions

1. Preheat Oven: Set oven to 375°F (190°C) and grease a 9×13-inch casserole pan.
2. Prepare Chicken Filling:
   • Combine shredded chicken, 1/2 teaspoon cumin, chili powder, and salsa in a large bowl.
3. Assemble Tortillas:
   • Lay tortillas flat and evenly distribute the chicken mixture over the center of each tortilla.
   • Roll tortillas and place seam side down in the casserole pan.
4. Make White Cheese Sauce:
   • Melt butter in a medium saucepan over medium heat.
   • Sprinkle in flour and cook for 1 minute, stirring constantly.
   • Gradually pour in chicken broth while stirring. Cook about 6 minutes until thickened.
   • Add remaining 1/2 teaspoon cumin, 1 cup shredded cheese, diced green chiles, sour cream, salt, and pepper. Stir until cheese is fully melted and sauce is smooth.
5. Assemble Casserole:
   • Pour cheese sauce evenly over the rolled tortillas in the pan.
   • Sprinkle remaining 1/2 cup cheese on top.
6. Bake:
   • Bake uncovered for 25 minutes until cheese is lightly golden and bubbly.
7. Garnish & Serve:
   • Remove from oven and sprinkle finely chopped cilantro over the top.
   • Serve warm.

Tips & Variations

• Tortilla Options: Use whole-grain flour tortillas for added fiber or corn tortillas for traditional flavor.
• Extra Veggies: Add sautéed onions, bell peppers, or corn to the chicken filling for additional nutrition.
• Spice Level: Adjust cumin and chili powder for more heat, or add jalapeños for a kick.
• Cheese Variations: Mix in Monterey Jack or part-skim mozzarella with Mexican blend cheese.
• Make-Ahead: Assemble the casserole without topping cheese, cover tightly, refrigerate up to 24 hours, and bake when ready.

Flavor Profile & Pairings

• Taste: Creamy, cheesy, and lightly spiced with a hint of green chile.
• Texture: Tender chicken and tortillas with a smooth, rich white sauce and a golden cheese crust.
• Best Side Dishes: Serve with a simple salad, guacamole, or Mexican-style rice for a complete meal.

Make-Ahead & Meal Prep Tips

• Advance Assembly: Roll tortillas and place in casserole pan. Refrigerate until ready to bake.
• Storage: Cover leftover casserole tightly in an airtight container; store in fridge for up to 3 days.
• Reheating: Oven preferred at 350°F (175°C) for 10–15 minutes; microwave works for convenience.

FAQs

1. Can I use rotisserie chicken?
Yes! Rotisserie chicken is perfect and saves prep time.

2. Can I make this dairy-free?
Yes. Use dairy-free cheese, sour cream alternatives, and plant-based milk for sauce.

3. Can I freeze this casserole?
Yes, assemble without topping cheese and freeze for up to 2 months. Bake from frozen or thaw overnight.

4. Can I use corn tortillas?
Absolutely. Slightly soften in the oven or microwave before rolling to prevent cracking.

Cooking Timeline (At a Glance)

Step	Time
Prep chicken & tortillas	10 mins
Make cheese sauce	10 mins
Assemble casserole	5 mins
Bake	25 mins
Cool & garnish	5 mins
Total Time	55 mins

Serving Suggestions

• Garnish with chopped cilantro for freshness.
• Serve with avocado slices, salsa, or sour cream.
• Pair with Mexican-style rice, roasted vegetables, or a side salad.

Recipe Variations

1. Spicy Version: Add diced jalapeños to chicken mixture and increase chili powder.
2. Vegetable Enchiladas: Add corn, bell peppers, or zucchini to chicken mixture.
3. Cheese Lover’s: Double cheese on top for a golden, bubbly crust.
4. Low-Carb Option: Use low-carb tortillas or roll chicken mixture in large lettuce leaves.

Ingredient Spotlight

Shredded Chicken:

• Use rotisserie chicken for convenience or cook your own.
• High in protein and works perfectly with Mexican seasonings.

Green Chiles:

• Adds subtle flavor without overwhelming spice.
• Use canned diced green chiles for convenience.

Pro Cooking Tips

• Pour sauce evenly over all tortillas to ensure consistent flavor and moisture.
• Slightly soften corn tortillas before rolling to prevent cracking.
• Let casserole rest 5 minutes after baking to set sauce and make slicing easier.

Storage & Freezing Guide

• Refrigerate: Store leftovers in airtight container up to 3 days.
• Freeze: Assemble without topping cheese; freeze up to 2 months.
• Reheat: Oven preferred to keep cheese melty and sauce creamy; microwave works for individual portions.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	316 kcal
Protein	18 g
Carbohydrates	24 g
Fat	17 g
Saturated Fat	8 g
Fiber	2 g
Sodium	380 mg

Dietary Notes: Kid-friendly, gluten-free if using corn tortillas, protein-packed, moderate carb.

Conclusion

This Cheesy Chicken Enchilada Casserole is easy, flavorful, and family-approved. It brings all the classic enchilada flavors into one baked dish, saving time without sacrificing taste.

Perfect for weeknights, meal prep, or casual entertaining, this casserole is creamy, cheesy, and just the right level of spice. Assemble it, bake it, and enjoy a comforting, kid-friendly Mexican dinner that everyone will love.

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