Chicken and Vegetable Enchilada Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, cheesy baked casserole packed with tender chicken, roasted veggies, and smoky enchilada sauce. This mexican-inspired chicken ready in about 65 minutes pairs enriched flour, vegetable oil, chicken for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (13 ratings) Prep: 30 min Cook: 35 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1/3 cup vegetable oil.
  2. Step 2: In a skillet, cook 1/2 cup diced onion over medium heat for 5 minutes until softened. Add 1/2 cup diced bell peppers and 1 cup diced tomatoes; cook for 3 minutes until the vegetables are tender.
  3. Step 3: Stir in 1 lb shredded chicken, 1 tsp chili powder, and 1/2 tsp cumin. Cook for 5 minutes until the chicken is heated through.
  4. Step 4: Layer 12 enriched corn tortillas in the prepared dish. Top with the chicken and vegetable mixture, then spread 2 cups enchilada sauce over the top.
  5. Step 5: Sprinkle 1 cup grated cheese evenly over the sauce. Bake for 25-30 minutes until the cheese is bubbly and golden.
  6. Step 6: Let cool slightly, then serve warm.

Frequently asked questions

How long does Chicken and Vegetable Enchilada Casserole take to make?

Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Vegetable Enchilada Casserole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep enriched flour from drying out.

Can I substitute ingredients in Chicken and Vegetable Enchilada Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Vegetable Enchilada Casserole for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Vegetable Enchilada Casserole?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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