Mexican Chicken Enchilada Casserole

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

A baked casserole with chicken, enchilada sauce, cheese, and crispy tortillas. This mexican-inspired chicken (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

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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Frequently asked questions

How long does Mexican Chicken Enchilada Casserole take to make?

Total time is about 50 minutes (20 min prep + 30 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 Mexican Chicken 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 chicken breast from drying out.

Can I substitute ingredients in Mexican Chicken 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 Mexican Chicken Enchilada Casserole for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Mexican Chicken Enchilada Casserole vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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