This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up. And made with the best homemade enchilada sauce recipe.
Whenever anyone asks what food I miss most in the States, my instant answer is still the same as it was on week one after moving to Europe — Mexican food.
Oh my goodness. I’ve been away from my favorite Mexican restaurants back home (with their glorious tradition of complimentary chips and salsa that we will never ever take for granted again) for going on eight months now. And while I had wondered whether the Mexi cravings would begin to subside with time, they instead seem to be getting stronger and stronger. Which means that the friendly owner of the Latin American grocery (where I make special trips to stockpile tortilla chips) now knows me by name, our food processor has now become known as the “salsa machine”, all of our Spanish friends have officially been introduced to our favorite margs, and I find myself digging back into the blog’s archives weekly to make my favorite Mexican dinner recipes. And the latest fave?!
This easy chicken enchilada casserole recipe.
I first shared it on the blog about four years ago, as a stackable casserole riff on my favorite chicken enchilada recipe. And in the years since, it has continued to be a regular in my rotation, as well as a total fave with family and friends. It’s made with my favorite easy homemade enchilada sauce, which automatically bumps any enchilada recipe up a mega notch. It’s easy to customize with any of your favorite enchilada fillings. It makes a big batch, which is perfect for a party, or wrapping up to take to a friend in need, or just having extras for leftovers. It’s made with corn tortillas and is naturally gluten-free. And it is downright delicious comfort food, wherever in the world life may find you.
I’ve tweaked and updated the recipe a tad on my own over the years. So today, I thought I would bump this chicken enchilada bake back to the top of the blog and give it a quick refresh with some new photos and recipe tweaks. Because in case you’ve never tried it…it’s time. :)
Alright, before we get to the full ingredient list, a quick word about the homemade enchilada sauce included in the recipe. In my opinion, it’s simply the best. It’s irresistibly delicious, and made in the New Mexican tradition (without tomatoes, which I love). It calls for a simply ingredient list that you likely already have in your pantry. And it’s absolutely worth the extra 5 minutes of prep time (plus 20 or so minutes simmering on the stove, which you can multitask) that it requires to make. Thousands of readers have made it and agree — it’s a total keeper!
That said, if you’re absolutely in a hurry, you can sub in some store-bought green or red enchilada sauce instead. But I’d urge you to go homemade if you can. The sauce is the main seasoning in this recipe, and makes all the difference.
Here’s my full post about how to make enchilada sauce.
As I mentioned above, the ingredient list for this recipe is super-flexible, so feel free to add in any of your favorite fillings for chicken enchiladas. I like to use:
To make this chicken enchilada casserole, simply:
Looking to mix things up? Feel free to:
Let’s make this a meal! Some classic Mexican recipes to go with this chicken enchilada bake could include:
Or as always, feel free to check out our Mexican recipe archives here on the blog for more inspiration.
This chicken enchilada casserole recipe is easy to make, naturally gluten-free, and full of the BEST flavors!
*To make this recipe gluten-free, double check the labels of all ingredients to ensure that they are certified gluten-free.
*This recipe was originally published in April 2014, and updated in July 2018.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!