Chicken Enchilada Casserole – Cheesy, Creamy & Comforting
Introduction
This Chicken Enchilada Casserole is a hearty dish that layers tender chicken, flour tortillas, melty cheese, and a creamy pepper‑infused sauce. It’s baked until golden and bubbly, making it the perfect comfort food for family dinners or gatherings.
Why You’ll Love This Recipe
One‑dish meal: Easy to assemble and bake.
Creamy sauce: Yogurt and broth create a rich, tangy base.
Cheesy goodness: Italian blend adds melty flavor.
Customizable: Swap tortillas, add veggies, or spice it up.
Ingredients
2 tbsp olive oil, divided
2–3 cups cooked shredded chicken
2 cups shredded Italian cheese blend, divided
8 medium flour tortillas
1 red bell pepper, diced
⅛ tsp salt
3 tbsp butter
3 tbsp all‑purpose flour
2 cups chicken broth
1 cup plain yogurt
Salt & black pepper to taste
1 tsp Italian seasoning
1 tbsp chopped fresh parsley, divided
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 425°F (220°C). Grease a 9×13 baking dish.
Step 2: Chicken Mixture
Heat 1 tbsp olive oil in skillet. Warm shredded chicken, then stir in 1 cup cheese. Divide mixture among tortillas, roll tightly, and place seam‑side down in dish.
Step 3: Peppers
Heat remaining olive oil. Sauté diced red pepper with ⅛ tsp salt for 2–3 minutes. Set aside.
Step 4: Sauce
Melt butter in skillet. Whisk in flour, cooking 1 minute. Gradually add broth until thickened. Reduce heat, stir in yogurt, peppers, Italian seasoning, half parsley, salt, and pepper.
Step 5: Assemble
Pour sauce over rolled tortillas. Sprinkle remaining cheese evenly on top.
Step 6: Bake
Bake 20–25 minutes until golden and bubbly. Cool 7–10 minutes. Garnish with remaining parsley.
Tips & Tricks
Extra creamy: Add a spoonful of cream cheese to sauce.
Spice boost: Mix in diced jalapeños or chili flakes.
Make ahead: Assemble casserole, refrigerate, and bake next day.
Storage: Refrigerate leftovers up to 3 days.
Variations
Mexican Style: Use corn tortillas and cheddar cheese.
Veggie Version: Add spinach, mushrooms, or zucchini.
Southwest Twist: Top with avocado slices and tortilla strips.
Low‑Carb: Swap tortillas for zucchini or eggplant slices.
Serving Ideas
Pair with Mexican rice or refried beans.
Serve with a fresh green salad.
Garnish with lime wedges for brightness.
Add sour cream or guacamole on the side.
FAQs
Q: Can I use rotisserie chicken?
Yes, it’s a great shortcut—just shred and use.
Q: Can I substitute yogurt?
Yes, sour cream works perfectly.
Q: Can I freeze this casserole?
Yes, freeze before baking for up to 2 months.
Recipe Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: ~380 kcal per serving
Final Thoughts
This Chicken Enchilada Casserole is creamy, cheesy, and full of flavor. It’s a comforting dish that’s easy to make and sure to please a crowd.