Chicken Enchilada Casserole

From the kitchen of Carly

Stack instead of roll. The casserole approach to enchiladas: layered tortillas, sauce-poached shredded chicken, and a generous Monterey Jack pour. Less fiddly than rolling, same flavor, feeds the table. Make this a day ahead and refrigerate before baking; the layers set up firmer and slice cleaner.

Chicken Enchilada Casserole

Chicken cooks right in the enchilada sauce, no extra steps, then gets shredded hot and layered with corn tortillas and melted Monterey Jack. Forty-five minutes flat and you've got something bubbling and deeply savory, with the chicken so tender it falls apart. The trick is cooking the chicken in the sauce itself, which seasons it all the way through and saves a pan.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
easy

Ingredients

4 servings

  • 14 oz jarred enchilada sauce (mild or medium)
  • 3 cupsMonterey Jack cheese, shredded
  • 6 tortillascorn tortillas
  • 2boneless skinless chicken breasts

Instructions

  1. Cut each chicken breast into 3 pieces so they cook faster. Place in a small saucepan.

  2. Pour the enchilada sauce over the chicken. Cover and cook on low to medium heat for 20 minutes, stirring occasionally so the sauce doesn't scorch on the bottom. The chicken cooks straight in the sauce; no extra water needed.

  3. Lift the chicken out with tongs onto a plate. Reserve the sauce in the pan.

  4. Shred the chicken with two forks while it's still hot. It pulls apart easier this way.

  5. Heat the oven to 375°F (190°C).

  6. Spread about 1/4 cup of the sauce across the bottom of a baking dish. A long rectangular dish works best so two tortillas fit side by side.

  7. Layer 1: lay 2 tortillas on the sauce. Top with 1/3 of the shredded chicken, 1/3 of the remaining sauce, and 1/3 of the cheese.

  8. Layer 2: 2 more tortillas, then chicken, sauce, cheese.

  9. Layer 3: 2 final tortillas, then the rest of the chicken, sauce, and cheese on top.

  10. Bake uncovered for 20 to 30 minutes, until bubbly and the cheese on top has started to brown.

  11. Rest 5 minutes before scooping into bowls.

Tips from the kitchen

  • Cut the chicken breasts into thirds before cooking in the sauce. Smaller pieces cook evenly in 20 minutes and shred faster while still hot.
  • Shred the chicken with two forks while it's warm straight from the pan. Cold chicken is harder to pull apart cleanly.
  • Spread a thin layer of sauce on the bottom of the dish first so the bottom tortillas don't stick. Use a rectangular baking dish so two tortillas fit side by side for even assembly.
  • Don't cover the casserole while baking. You want the cheese on top to brown and the whole thing to bubble at the edges, which signals it's done.

Variations

  • Green enchilada version: swap the red sauce for a 10 oz can of green chile sauce or salsa verde and use a sharp white cheddar instead of Monterey Jack.
  • Add black beans: stir a drained can of black beans into the shredded chicken before layering to stretch it further and add earthiness.
  • Cheese blend: use half Monterey Jack and half cotija for a tangier, more crumbly finish, or add sharp cheddar for deeper flavor.
  • Crispy top: after the casserole is done baking, turn the broiler on and run it under the flame for 1 to 2 minutes until the cheese browns and blisters slightly.

Make ahead and storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350°F for 15 minutes until warm through. Freezing is fine for up to 2 months, thaw overnight in the fridge before reheating.

Substitutions
  • Monterey Jack to sharp cheddar, pepper jack, or queso quesadilla. Pepper jack adds heat. Quesadilla cheese melts like Jack but tastes a touch milder.
  • chicken breasts to rotisserie chicken or leftover roast chicken. Skip the poaching; warm the shredded meat in 1 cup of the sauce for 5 minutes instead.
  • enchilada sauce to salsa or fire-roasted tomato sauce. Salsa is chunkier; tomato sauce is smoother. Both work; adjust salt to taste.

Pairs well with: Cilantro lime rice and black beans on the side, A green salad with avocado and lime vinaigrette, Cold Mexican lager or a margarita