I have a soft spot for easy, cheesy, ridiculously good comfort food, and this easy chicken enchiladas casserole with red sauce checks all the boxes. I remember the first time I made this dish—it was one of those chaotic weeknights when I barely had time to think, let alone cook an elaborate dinner.
My kids were circling the kitchen like hungry sharks, my husband was asking what’s for dinner, and I was standing there staring at a pack of tortillas, some leftover rotisserie chicken, and a jar of homemade red enchilada sauce.
The light bulb moment? Casserole. Instead of rolling individual enchiladas and baking them, why not layer everything together? A few quick chops, some strategic layering, a generous handful of cheese (okay, maybe two), and 20 minutes later, we had the easiest, most satisfying Mexican dinner on the table. No rolling, no fuss, just layers of bold, comforting flavors stacked in a single baking dish. And the best part? My family devoured it, and I had exactly one dish to wash. Victory.
Why You’ll Love This Dish
1. It’s Ridiculously Easy to Make
This is not one of those enchilada recipes that require rolling tortillas for an hour. Nope, we’re talking layers. Stack, bake, enjoy. That’s it. If you can make a lasagna, you can make this Mexican enchilada recipe.
2. Only 20 Minutes to Make
From start to finish, you’ll have dinner on the table in just 20 minutes. Perfect for those busy weeknights when time is tight, but you still want something homemade and comforting.
3. Packed with Bold Mexican Flavors
The combination of tender shredded chicken, melty cheese, and a rich, homemade red enchilada sauce makes this dish taste like it came straight from a Mexican restaurant.
4. One Pan, Minimal Cleanup
Everything bakes in one dish, which means fewer dishes to wash. No rolling individual enchiladas, no frying, no mess. Just assemble and bake.
5. Customizable to Your Taste
Swap out the chicken for beef, add some beans, go extra cheesy—this casserole is highly adaptable. You can make it as spicy or as mild as you like.
6. Great for Meal Prep
This dish reheats beautifully, making it perfect for leftovers or meal prepping ahead of time. If you’re looking for easy dinner recipes with enchiladas that last a few days, this is a winner.
7. Feeds a Crowd
Need to feed a group? This casserole is an excellent option for potlucks, family gatherings, or just those nights when you need extra comfort food on hand.
8. Kid-Friendly
Even picky eaters love this dish. It’s cheesy, mild enough for little ones, and easy to sneak in some extra veggies.
Ingredients You’ll Need
For the Casserole:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 8 small corn tortillas, cut into quarters
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 can (4 oz) diced green chilies (optional for extra flavor)
- 1 cup frozen corn (optional but adds a nice texture)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Homemade Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 cup tomato sauce
Cooking Equipment:
- 9×13-inch baking dish
- Medium saucepan
- Mixing bowls
- Whisk
How to Make This Recipe
Step 1: Make the Red Enchilada Sauce
- Heat the oil in a medium saucepan over medium heat.
- Whisk in the flour and chili powder, stirring for about a minute until it’s fragrant.
- Add the cumin, garlic powder, onion powder, and salt.
- Slowly whisk in the chicken broth and tomato sauce.
- Let simmer for about 5 minutes, stirring occasionally until slightly thickened. Remove from heat.
Step 2: Assemble the Casserole
- Preheat your oven to 375°F.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Arrange a layer of tortilla quarters to cover the bottom.
- Top with half the shredded chicken, half the black beans, half the green chilies, and a sprinkle of cumin, garlic powder, and onion powder.
- Pour over a layer of enchilada sauce, then sprinkle with cheese.
- Repeat the layering process until all ingredients are used, finishing with a generous layer of cheese on top.
Step 3: Bake
- Cover with foil and bake for 15 minutes.
- Remove foil and bake for another 5 minutes until the cheese is bubbly and golden.
- Let it sit for a few minutes before serving.
Notes & Tips
1. Make It Spicy
If you love heat, add a chopped jalapeño to the layers or use a spicier chili powder in the sauce.
2. Use Store-Bought Sauce for Even More Convenience
Short on time? A good-quality store-bought red enchilada sauce works too. But trust me, homemade is worth the extra 5 minutes.
3. Swap the Protein
This dish is great with ground beef, shredded pork, or even just beans for a vegetarian version.
4. Add More Veggies
Chopped bell peppers, zucchini, or spinach blend right in and add extra nutrients without changing the flavor.
5. Serve with Toppings
Top with sour cream, avocado slices, fresh cilantro, or a squeeze of lime for extra freshness.
6. Freezer-Friendly Option
Make ahead and freeze for later! Assemble the casserole but don’t bake. Cover tightly and freeze for up to 3 months. Bake straight from frozen at 375°F for about 45 minutes.
Macronutrients for the Recipe
- Calories: Approximately 350 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 6g
- Sodium: 600mg
Bonus Pro Tips for the Recipe
1. Use Pre-Cooked Chicken
Shredded rotisserie chicken saves time and makes this dish even easier. If you meal prep shredded chicken ahead of time, you’re golden.
2. Toast Your Tortillas
Lightly toasting the tortillas in a dry pan before layering them in the casserole prevents sogginess and adds a slight crunch.
3. Customize the Spice Level
Love spice? Add more chili powder, a pinch of cayenne, or top with sliced jalapeños for extra heat.
4. Add a Crunchy Topping
A sprinkle of crushed tortilla chips on top before baking gives this casserole a fun, crispy texture.
5. Cheese Matters
A mix of cheddar and Monterey Jack provides the best gooey, melty texture. For extra flavor, throw in some smoked gouda.
6. Let It Rest
Giving the casserole a few minutes to cool after baking helps it set, making it easier to cut into clean slices.
Q & A Section: “Enchilada Chronicles”
1. What Can I Serve With This Recipe?
Pair it with Mexican rice, refried beans, a crisp side salad, or some guacamole and chips for the ultimate feast.
2. Can I Make This Ahead of Time?
Yes! Assemble the casserole ahead of time and store it in the fridge. When ready to eat, pop it in the oven and bake as directed.
3. How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
4. Can I Freeze This Dish?
Absolutely! Freeze the unbaked casserole, wrapped tightly, for up to 3 months. Bake from frozen at 375°F for about 45 minutes.
5. How Can I Make This Dish Healthier?
Use whole wheat tortillas, reduce the cheese, and add extra veggies like bell peppers or spinach for a more nutritious twist.
6. Can I Use a Different Meat?
Definitely! Swap the chicken for ground beef, shredded pork, or even black beans for a vegetarian version.
Wrap-Up: “The Final Bite”
If you’re looking for a delicious, quick, and family-approved Mexican dinner, this easy chicken enchiladas casserole with red sauce is a total game-changer. With bold flavors, gooey cheese, and effortless prep, this dish will quickly become a weeknight staple.
Give it a try and make it your own—add extra spice, throw in some fun toppings, and enjoy the magic of a one-pan meal. And hey, don’t forget to let me know how it turns out!
