Chicken Enchilada Casserole

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A baked casserole with chicken, enchilada sauce, cheese, and crispy tortillas. This Mexican-inspired chicken recipe (vegetarian-friendly), ready in about 50 minutes, pairs chicken breast, enchilada sauce, cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 onion, diced into 1/4-inch cubes, and sauté for 3-4 minutes until translucent and fragrant. Add 400g chicken breast, cut into 1-inch cubes, and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and no longer pink in the center. Tip: Don't overcrowd the pan—cook in batches if needed to ensure even browning.
  2. Step 2: Preheat your oven to 200°C (400°F). In a 9x13-inch baking dish, spread 1 cup enchilada sauce evenly across the bottom. Place 4 tortillas in a single layer, then top each with 1/4 of the cooked chicken, 1/4 of the 150g cheddar cheese, and 1/4 of the remaining enchilada sauce. Repeat with the remaining 4 tortillas, cheese, and sauce. Tip: Overlap tortillas slightly to fit them all in the dish without crowding.
  3. Step 3: Bake for 25 minutes, or until the top is golden brown and the cheese is bubbly and slightly browned. If the top begins to brown too quickly, cover the dish with aluminum foil for the last 5 minutes. Tip: For a crispier top, broil for 2-3 minutes at the end, watching closely to avoid burning.

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