Enchilada Casserole

This Tex Mex favourite combines all the lovely flavours enchiladas into one layered casserole dish. What we love about this Enchilada Casserole recipe is that it’s easy to make into a big batch perfect for feeding large groups of people as well as making everyone happy.

You may ask what the difference is between this enchilada casserole recipe and regular enchiladas. In terms of flavour, not much, it’s just the way they’re prepared by stacking layers of tortillas, filling and cheese. It’s very similar to the way that you would make a lasagna. We find that you’re able to pack more of the filling and cheese in between layers of soft tacos, compared to lasagna sheets, and then you’re able to feed more people with the same size baking dish which is a plus. 

This enchilada recipe is enough to feed 6 well-served portions, or 8 if you’re serving with other dishes in mind. For a small family, prepare half of the recipe in a smaller baking dish.

Tips and Tricks:

• To make this recipe in no time we recommend cooking the chicken in advance or using leftover rotisserie chicken. When cooking from scratch, place two raw chicken breasts in a saucepan and cover them with water. Then add a piece of onion, garlic clove, a bay leaf, and a bit of salt and pepper. Bring to a boil, then simmer at a lower temperature for 20 minutes (approx). When ready, remove the chicken from the liquid let it cool down and then shred the meat.
• This chicken enchilada casserole can be prepared ahead, ready to be popped into the oven when you’re ready to serve.
• If you’re thinking about what to serve with an easy enchilada casserole, why not try our recipes for Refried Beans, Arroz Primavera or Mexican Salad?