Chicken Enchilada Casserole with Easy Homemade Enchilada Sauce
This chicken enchilada casserole is made from scratch with homemade enchilada sauce, corn tortillas, and a creamy cilantro lime crema.
This is one I have been making for years, and it is honestly one of my favorite “feed everyone and still have leftovers” meals. It is based on those Amy’s Mexican casserole bowls I used to buy from the freezer section and microwave back before I really learned how to cook from scratch. Once it clicked that I could make something similar at home, I started throwing this together with whatever I had, and it has been in our rotation ever since.
This meal was also part of one of my weekly meal plans that you can download and follow along here: 👉🏻 https://christinesnotebook.com/full-week-of-dinners-meal-plan/
Ingredients & Swaps
- Chicken: This is the main protein and makes the casserole filling and satisfying. I usually use shredded chicken because it stretches easily, but rotisserie chicken can work here as well if you need to save time.
- Corn tortillas: I suggest using corn tortillas over flour here. They tend to hold up better than flour tortillas and soak up the sauce really well. I also like using these becuase the the ingredients tend to be better than traditional flour tortillas.
- Homemade enchilada sauce: I like making it myself so I can control the spice and have control over the ingredients, but a good store bought sauce works just fine when time is tight.
- Zucchini: This is my sneaky veggie in this dish because it adds bulk without really changing the flavor. It blends right in and helps stretch the filling. Bell peppers would also work, or be a nice addition if you have it.
- Beans: These make the casserole more filling and help turn it into a full meal, especially when feeding a crowd. They also add great texture and extra fiber to the meal. Black beans or pinto beans both work perfectly here.
- Corn: I love the little bit of sweetness corn adds because it balances the enchilada sauce and adds texture throughout the casserole. Fresh or frozen.
- Shredded cheese: This is what holds everything together and gives you that melty, golden top everyone loves. I usually use a Mexican blend or colby jack, but whatever you have will work.
- Cilantro lime crema: This really finishes the whole dish and keeps it from feeling heavy. The freshness balances the rich casserole. If you are short on time and want to keep it more simple you can sub this out for plain sour cream.
How I Make It
I start by cooking the chicken and shredding it. Most of the time, I use my Instant Pot because it’s quick and hands off. I add about a cup of water and 1 tsp salt, then cook it until the chicken is tender and easy to shred. If you already have cooked chicken or a rotisserie chicken, you can skip this step.
While the chicken cooks, I make the enchilada sauce. Everything goes straight into the blender, which makes this recipe oh so easy. After I blend, I let it simmer on the stove for a bit so the flavors can build. I always give it a taste and adjust if needed.
Next, I sauté the onion and zucchini in a large pan with a little oil and salt. I let them cook until they soften and get a little color. Cooking off the extra moisture from the zucchini is important so the casserole doesn’t turn watery. Then I add the garlic and let it cook just until fragrant.
Once the veggies are ready, I stir in the shredded chicken, beans, and corn. I add enough enchilada sauce to coat everything without drowning it. At this point, the filling should look saucy but not soupy.
To assemble, I layer corn tortillas in a greased casserole dish, followed by the chicken mixture, cheese, and a little extra sauce. I repeat the layers one more time and don’t worry about making it perfect.
The casserole bakes until the cheese melts and the top turns golden with a little crisp around the edges. While it bakes, I blend up the cilantro lime crema so it’s ready to go. I serve it warm with the crema spooned over the top.
Chicken Enchilada Casserole
Ingredients
Method
- Cook the chicken first. Add the chicken to the Instant Pot with about 1 cup of water and a pinch of salt. Cook until tender, then shred and set aside.
- Make the enchilada sauce. Add all sauce ingredients to a blender and blend until smooth. Pour into a saucepan and simmer for 15 to 20 minutes. Taste and adjust salt and sugar as needed.
- Heat avocado oil in a large pan over medium heat. Add the onion and zucchini with a pinch of salt. Cook until softened and lightly browned. Add the garlic and cook briefly.
- Stir in the shredded chicken, beans, and corn. Add 1 to 2 cups of enchilada sauce and mix until everything is evenly coated.
- Preheat the oven to 350°F.
- Grease a casserole dish. Layer corn tortillas on the bottom, followed by the chicken mixture, cheese, and a little extra sauce. Repeat the layers once more.
- Bake for about 30 minutes, until the cheese is melted and the top is lightly golden.
- While it bakes, make the crema. Blend all crema ingredients until smooth, adding water as needed to thin.
- Serve warm with the crema spooned over the top.
My entire family loved this meal! I substituted black beans for refried beans. An amazing way to make Maxican night a one pot meal, thanks Christine!!