Chicken Enchilada Casserole is an easy dish that can be made ahead and baked up to cheesy perfection just before serving.
I love casseroles, but so many casserole recipes involve canned soups. I am not a fan of "cream of" canned soups.
Okay, I suppose they make life easier. But, making a quick roux to thicken homemade chicken broth isn't that difficult. Add some chopped celery or mushrooms to the mix, if desired, and I think you get a much better tasting base.
Ingredients for Chicken Enchilada Casserole
cooked chicken: you can cube and cook boneless chicken specifically for this recipe, but it is a great use for leftover chicken (or grab a rotisserie chicken like I did).
flour and oil: this is needed to thicken the chicken broth. Corn starch or arrowroot can be used as a gluten free substitute if desired.
chicken broth: I make my own from the bones leftover from rotisserie chicken. Store bought is fine. Did you read that in an Ina Garten voice? haha!
milk: dairy or non dairy is fine. I think full fat is better here, but you do you.
onion: grate the onion on the side of a box grater and it will melt into the sauce leaving wonderful flavor with no onion pieces picky eaters will snub.
canned chiles: I don't bother to drain them and just dump in the whole can.
corn tortillas: I suppose you could go with flour tortillas here, but I fear they might get gummy baking in the sauce as opposed to corn which soften nicely and are more enchilada like.
cheese: use the cheese you prefer here: cheddar, Monterey Jack, Mexican blend, etc.
More Casserole Recipes from #OurFamilyTable
Time for some warm and hearty all in one meals with these wonderful casserole dishes.
Easy Casserole Recipes
- Broccoli Cheddar Chicken Casserole from Palatable Pastime
- Butternut Mac n Cheese with Bacon from Art of Natural Living
- Chicken Enchilada Casserole from That Recipe
- Chicken Parm Pasta Bake from A Kitchen Hoor's Adventures
- Kiftah bi Seniyeh - Palestinian Baked Meatballs from Pandemonium Noshery
- Make-Ahead Breakfast Casserole from Karen's Kitchen Stories
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Recipe
Ingredients
- 2 tablespoons vegetable oil or butter
- ¼ cup flour
- 3 cups chicken broth
- 1 cup milk
- 3-4 cups cooked chicken torn or cut in pieces (more or less to taste)
- ½ cup grated onion
- 7-8 ounces canned diced green chiles
- 16 corn tortillas
- 2 cups cheddar or Monterey Jack cheese (grated)
Instructions
- Preheat oven to 325° F.
- In a large saucepan, heat oil and mix in flour. Cook until light brown, about 2 minutes. Whisk in chicken broth and milk. Bring to a boil, then reduce heat and simmer 1 minute until thickened.
- Stir chicken, onion, and chiles into the sauce.
- Line a 9 x 13 inch baking pan with 8 tortillas. Top with chicken sauce mixture. Top with remaining tortillas. Sprinkle cheese on top. OPTIONAL: Casserole may be prepared to this point, covered and refrigerated up to 24 hours before baking.
- Bake at 325°F until heated throughout and cheese is melted, about 1 hour.
Sound fabulous? Share it!
More Casserole Recipes
Until next time, happy eating!
~Audrey
Christie
I love all chicken enchilada recipes! This one looks super delicious. I am adding it to the must make list.