Mexican-Style Chicken and Cheese Enchilada Casserole
A baked dish of cheesy enchiladas filled with shredded chicken, smothered in spicy tomato sauce and topped with melted cheese. This mexican-inspired chicken ready in about 60 minutes pairs enriched flour tortillas, shredded cooked chicken, enriched flour 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.
Ingredients
- 8 pieces enriched flour tortillas
- 2 cups shredded cooked chicken
- 2 tbsp enriched flour
- 1 cup canned enchilada sauce
- 1 cup, shredded cheddar cheese
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, mix shredded chicken with 2 tbsp flour, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Layer 4 tortillas in a 9x13-inch baking dish. Top with half the chicken mixture, then 1/2 cup enchilada sauce, and 1/3 cup cheese. Repeat with remaining tortillas, chicken, sauce, and cheese.
- Step 3: Drizzle remaining 1/2 cup enchilada sauce over the top. Sprinkle with remaining 2/3 cup cheese.
- Step 4: Bake for 25-30 minutes, until bubbly and golden. Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican-Style Chicken and Cheese Enchilada Casserole take to make?
Total time is about 60 minutes (25 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 Mexican-Style Chicken and Cheese 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 tortillas from drying out.
Can I substitute ingredients in Mexican-Style Chicken and Cheese 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-Style Chicken and Cheese 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 Mexican-Style Chicken and Cheese 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.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
