Mexican-Style Chicken and Cheese Enchilada Casserole

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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 dish of cheesy enchiladas filled with shredded chicken, smothered in spicy tomato sauce and topped with melted cheese. This Mexican-inspired chicken recipe, 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.

Prep: 25 min Cook: 35 min Serves 6 Mexican cuisine 380 cal/serving

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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

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Wilton Gold Non-Stick Bakeware Mini Loaf - Baking Pan for Mini Banana Breads, Cakes & More - Made Without PFAS - Offers Even Heat Distribution & Hassle-Free Cleaning - 15 x 10 x 1.6 Inch, 8 Cavity
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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.