Chicken Enchilada Casserole

the smell alone could stop you mid-step… warm chili spice in the air, rich tomato and roasted garlic curling up from the oven like something halfway between comfort and joy. I remember standing in my tiny kitchen, windows all fogged over, trying to decide what on earth to do with last night’s leftover chicken – and well, this chicken enchilada casserole just happened. It sounds grand, but really, it’s humble food, stitched together out of pantry things and a little care. Layers of tortilla, tender chicken, gooey cheese – all soaking up a smoky, tomato-chili sauce that’s barely spicy but deeply flavorful. Not flashy. But if you’re anything like me, you’ll find yourself sneaking bites straight from the corner of the dish before it even hits the table.

Why You’ll Crave It

• It’s a perfect way to use up leftover chicken without repeating last night’s dinner – it feels fresh again, somehow.
• The sauce comes together quickly, yet tastes like it simmered all afternoon (a small kitchen miracle).
• Feeds a small crowd or just yourself all week – it’s generous and filling.
• You can prep it ahead, refrigerate, then bake when you’re ready – it even freezes beautifully.
• Each bite hits: soft tortillas, spiced tomato, melty cheese, and those crispy edges… oh!

My siblings and I once argued—seriously argued—over who got the last square of this casserole in the fridge. It still makes me laugh to think about it.

What You’ll Need

• Cooked leftover chicken: 2 packed cups, shredded or chopped into bite-size pieces (rotisserie works great)
• Olive oil: 2 tablespoons, for softening everything and giving the sauce its richness
• Yellow onion: 1 medium, diced small – it adds sweetness that sneaks in
• Garlic: 2 cloves, minced (don’t skip this – it’s the heart of the sauce)
• Bell pepper: 1 medium (red or orange is nice), diced
• Canned diced tomatoes: 1 can (14.5 oz), don’t drain – you want all the juice
• Chicken broth: 2 cups, low sodium if you can
• Sweet corn: 1 cup, fresh or frozen – pockets of sweetness in every bite
• Chili powder: 1 tablespoon – just warm and earthy, not too hot
• Cumin: 1 teaspoon, for depth that gives the sauce character
• Salt & black pepper: To taste, but don’t be shy with the pepper, it adds a floral kick
• Corn tortillas: 8 to 10, torn or cut into quarters
• Shredded cheese: 1 ½ to 2 cups – sharp cheddar plus a bit of monterey jack is my favorite
• Fresh cilantro: chopped, just a small handful, for garnishing at the end

Easy How-To

Sauté the Vegetables

In a big skillet, coat the bottom with olive oil and warm it over medium heat. Add the chopped onion, bell pepper, and garlic – let everything soften for about 5-6 minutes until the kitchen starts to smell cozy and the onions are translucent.

Simmer the Sauce

Pour in your canned tomatoes (juice and all), the chicken broth, chili powder, cumin, and a pinch each of salt and pepper. Let that bubble gently for 10-12 minutes uncovered – it should thicken just a little and mellow out. Sometimes I’ll mash the tomatoes a bit to break them down while they’re cooking, just roughly with a spoon.

Assemble the Layers

Set the oven to 375°F. In a 9×13 baking dish, spoon a bit of the sauce to coat the bottom. Then begin layering: torn tortillas, chicken, corn, a bit of cheese, a generous drizzle of sauce. Repeat until it’s all used up – always finish with more cheese on top. Don’t worry if it’s messy, that’s part of its charm.

Bake It to Bubbly Goodness

Slide the dish into the hot oven and bake uncovered for about 25-30 minutes, until the top is golden and bubbly and some of the edges have turned gorgeously crisp. Let it rest for 10 minutes before slicing (this part’s hard, I know).

Garnish & Serve

Scatter fresh cilantro over the top, maybe a few sliced jalapeños or a dollop of sour cream if you like. It’s hearty and warm, straight from the dish, served with a fork and contentment.

Good to Know

• If your tortillas are stiff or tearing, warm them briefly wrapped in a damp towel – makes layering way easier.
• If you love heat, add smoked paprika or a splash of hot sauce to the sauce when simmering – builds in layers of spice.
• Using a mix of cheeses adds depth – but don’t overdo it, too much and you’ll lose the balance of flavors.

Serving Ideas

• Serve with lime wedges and a fresh green salad dressed with olive oil and vinegar – keeps it wholesome and lightens the plate.
• A side of black beans or a scoop of guacamole pairs beautifully if you’re going heartier.

Top Tricks

• This dish is even better the next day – seriously, the flavors deepen. I often make it a day ahead for that reason.
• Cut leftovers into squares and freeze them individually – the perfect lunch tucked away for later.

Frequently Asked Questions

Can I use flour tortillas instead of corn?

Yes, you can – they’re softer and slightly sweeter, and they give the dish a different feel. Just know they might get a bit mushier, but still very good.

Can I make it vegetarian?

Definitely! Swap the chicken for black beans and perhaps some sautéed mushrooms or zucchini. The sauce works beautifully with both.

How do I reheat leftovers?

Oven is best – 350°F for about 15 minutes works well. Cover loosely with foil to keep it moist, then uncover at the end to get the top a bit crisp again.