Saucy, cheesy, and mildly spicy, count Tex-Mex Chicken Enchilada Casserole as a weeknight winner.
I’m no historian, but it’s safe to say that enchiladas have ancient roots. The Aztecs and earlier Mesoamericans were rolling and eating tortillas (they called them tlaxcalli) way before the Spaniards showed up to add their own twist.
Fast-forward a few thousand years, and Tex-Mex is born. What is Tex-Mex? It’s a gloriously greasy mash-up born of Mexican tradition and that American urge for excess. Like most millennials, my Tex-Mex introduction came courtesy of late-night apps at Chili’s and Applebee’s—sizzling steak fajitas, greasy southwestern egg rolls, and jalapeño nachos with so much cheese you’d be pressed to find any chips in that globby mess.
Tex-Mex is essentially a marriage of cultures. When it comes to food, that means you’re usually in for a treat, and Tex-Mex chicken enchilada casserole is a match made in heaven. It’s mildly spicy, cheesy, and over the top in the best sense.
I like to think of this casserole as enchiladas for the lazy and the busy. You get all the flavor, without all that rolling. Toss the chicken in smoky spices, green chiles, and a red enchilada sauce of your choice. And you can’t have a Tex-Mex dish without an excess of cheeses, which this recipe rightfully indulges. Broil the casserole for that final minute to enjoy a golden, gooey, and slightly crisp topping.
Squirt some lime on top and open a can of your favorite cold one. With a little over half an hour from prep to plate, you’ll actually have time to enjoy it.
Corn vs. flour
You could use flour tortillas to make enchiladas—I usually do. However, for this saucy recipe, I think corn tortillas work best. Not only are corn tortillas more traditional, but they also have a practical benefit. Corn tortillas soak up the enchilada sauce without turning all gummy. Instead, the corn gives the casserole that perfect layered texture, with the broiler crisping the top while the sauce keeps the other half tender. Think of this casserole as a Tex-Mex lasagna!
How do I store leftovers?
I store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the oven (375°F) for 10 to 15 minutes or until the cheese bubbles and the top slightly crisps. Leftovers (without toppings) can also be transferred to a freezer-safe container and frozen for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
This casserole is quite hearty, so I serve it with “lighter” sides like Elote (Mexican Street Corn Recipe) or this Esquites Recipe (Mexican Street Corn Salad)—both complement Tex-Mex flavors. You can also keep it simple with some Instant Pot Pinto Beans and Roasted Peppers. End the feast with Arroz con Leche (Mexican Rice Pudding), a creamy, mildly sweet dessert dusted with cinnamon.
Tex-Mex Chicken Enchilada Casserole
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cups shredded cooked chicken
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 4 ounces mild diced green chiles
- 2 1/2 cups red enchilada sauce
- 6 corn tortillas (6-inch) cut into strips
- 2 cups shredded cheddar or Mexican blend cheese
- Cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onions optional toppings
Instructions
- Preheat the oven to 425°F.
- In a large nonstick skillet, heat olive oil over medium-high heat. Add the diced onion and cook until tender, about 3-5 minutes.
- Reduce heat to medium-low and add the shredded chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix in the green chiles and enchilada sauce.
- Stir in the tortilla strips until well coated with the sauce. Let simmer for 2 minutes to soften the tortillas.
- Transfer everything to a baking dish and sprinkle the shredded cheese evenly over the top. Bake in the preheated oven for 7-10 minutes, or until the cheese is melted and bubbly.
- If desired, broil for a minute to brown the cheese, but watch closely to prevent burning. Let rest for 5 minutes before serving.
- Serve warm with optional toppings as desired.
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