Easy and delicious, enchilada casserole is the ultimate crowd-pleasing dinner! It’s stuffed to the max with chicken, cheese, and cilantro and smothered in a rich homemade enchilada sauce.

Let’s Make Dinner Easier!

Whether it’s a busy weeknight or a table full of friends, healthy one-dish meals have always been my favorite way to serve up something easy and satisfying. There’s just something about a good casserole (like this one or my sweet potato cottage pie) that keeps everyone coming back for seconds.

My chicken cilantro enchiladas have been a staple in my kitchen for years, but I’ll be honest, they can be a little tricky to serve to a crowd. That’s why I created this version: it takes everything you love about homemade enchiladas and turns it into a simple casserole that’s perfect for every occasion.

What Makes this Recipe Special?

• Made with simple, real ingredients you can feel good about!
• Only 30 minutes of prep for a flavorful, from-scratch meal.
• Crowd-pleasing casserole kids and adults alike will love!

Ingredients

• Chicken breasts – Enchilada casserole often calls for shredded chicken, but for this recipe you’ll slice the chicken. It’s quicker and gives the casserole a heartier texture.
• Shredded cheddar cheese – You can use sharp or mild cheddar cheese depending on your flavor preference. Pre-shredded cheese typically contains additives that affect the flavor and prevent it from melting as smoothly, so it’s best to grate your own. 
• Tomato sauce
• Refried beans
• 8″ tortillas – Premade or homemade are both great options! For this recipe, I used sprouted Ezekiel tortillas. You can also use gluten-free tortillas like homemade almond flour tortillas.

Tools Needed

• 9″ x 13″ glass baking pan

Step-By-Step Instructions

Step 1: First, preheat your oven to 400 degrees.

In a large skillet, heat the oil on medium heat. Once the pan is hot, sauté the chopped onion until it’s translucent.

Add the garlic, spices, and salt to the skillet and stir until the onion is coated and the spices are fragrant (about 30 seconds).

Step 2: Now, add the chicken and stir until it’s well coated with the onion and spice mixture.

Step 3: Stir in the tomato sauce and water, and let the chicken simmer uncovered in the sauce for 10 minutes. Afterwards, remove the skillet from the heat.

Step 4: Using a slotted spoon or spatula, remove the chicken from the sauce and place in a large bowl with the refried beans and cilantro. Stir until the mixture is combined.

Next pour 1 cup of the tomato sauce into the bottom of a 9″ x 13″ glass baking dish.

Chef’s tip: If you’re putting this casserole together in advance and baking it later, make sure the chicken gets cooked through in the skillet. If you’re going to bake it right away, it doesn’t matter if it’s still slightly undercooked.

Step 5: Then place 2 tortillas in the dish. (Don’t worry about them overlapping.)

Step 6: Next evenly spread 1/3 of the chicken mixture across the tortillas.

Step 7: Now pour 1/3 of the remaining tomato sauce over the chicken and sprinkle 2 cups of the shredded cheese over top.

Step 8: Repeat steps 6-8 two more times for a total of 3 enchilada casserole layers.

Chef’s tip: When assembling the casserole, you can tear the tortillas and position them a little differently in each layer so the overlap is in different parts of the casserole.

Step 9: Place the enchilada casserole in the oven for 30 minutes or until it’s hot and bubbling. Let rest for about 15 minutes and then enjoy with all of your favorite toppings!

If you’re looking for more healthy chicken dinner ideas, check out my spaghetti squash chicken Alfredo and chicken and gravy with bone broth!

Tips for Success

Feel free to adjust the spice amounts – If you don’t like spicy foods or are serving this to kids, you may want to slightly reduce the spices, especially the cayenne pepper. However, if you love spicy foods, feel free to add a little more.

Don’t skimp on the cheese – I know, it takes a ton of cheese, but that’s one reason this casserole is so delicious!

Use fresh cilantro – Dried cilantro just won’t give this enchilada casserole the amazing flavor it deserves.

Lightly fry the tortillas – Frying the tortillas before using them in the casserole helps them to maintain a better texture and not get too soggy.

Don’t skip resting – The resting period helps the sauce thicken and the layers set up so it’s easier to serve. It also gives extra time for the flavors to meld for an even more delicious casserole!

Topping Ideas

For a fun, more unique topping, try serving with my fermented peppers!

Prep in Advance

When you’re preparing this casserole in advance, make sure the chicken gets fully cooked in the pan. Then assemble the enchilada casserole as usual, and, right before baking, cover the pan and refrigerate for up to 2 days. 

When you’re ready to bake, remove the casserole from the fridge to let it come to room temperature and then bake as usual.

If you’d like to prepare the casserole more than 2 days in advance, you can put it in the freezer for up to three months.

24-48 hours before baking, place it in the fridge to thaw. When you’re ready to bake it, remove from the fridge to let it come to room temperature and then bake.

FAQs

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome

Cheesy Chicken Enchilada Casserole with Fresh Cilantro

Easy & delicious, enchilada casserole is the ultimate crowd-pleaser! It's stuffed with chicken, cheese, and cilantro and smothered in a rich homemade sauce.

5 from 1 vote

Print Rate

Course: Clean Eating Dinner Recipes

Cuisine: Mexican

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 702kcal

Author: Violet Parcha

Equipment

• 9"x13" glass baking pan

Ingredients

• 6 chicken breasts sliced into 1/2" strips
• 6 cups shredded cheddar cheese
• 2 15-ounce cans tomato sauce
• 1 large yellow onion chopped
• 1 1/2 cups refried beans
• 1/2 cup fresh cilantro chopped
• 3 garlic cloves minced
• 1 1/2 tablespoons avocado oil
• 1 tablespoon cumin
• 1 tablespoon cayenne pepper
• 1 tablespoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 6 8-inch tortillas
• 2/3 cup water

Instructions

• Preheat your oven to 400 degrees.
• In a large skillet, heat the avocado oil on medium heat. Once the pan is hot, sauté the chopped onion until it’s translucent.
  1 1/2 tablespoons avocado oil, 1 large yellow onion
• Add the garlic, spices, and salt to the skillet and stir until the onion is coated and the spices are fragrant (about 30 seconds).
  3 garlic cloves, 1 tablespoon cumin, 1 tablespoon cayenne pepper, 1 tablespoon paprika, 3/4 teaspoon salt, 1/2 teaspoon pepper
• Add the chicken and stir until it’s well coated with the onion and spice mixture.
  6 chicken breasts
• Stir in the tomato sauce and water, and let the chicken simmer uncovered in the sauce for 10 minutes. Remove the skillet from the heat.
  2 15-ounce cans tomato sauce, 2/3 cup water
• Using a slotted spoon or spatula, remove the chicken from the sauce and place in a large bowl with the refried beans and cilantro. Stir until the mixture is combined.
  1 1/2 cups refried beans, 1/2 cup fresh cilantro
• Pour 1 cup of the tomato sauce into the bottom of a 9″ x 13″ glass baking dish.
• Place 2 tortillas in the pan (don't worry about them overlapping).
  6 8-inch tortillas
• Evenly spread 1/3 of the chicken mixture across the tortillas.
• Pour 1/3 of the remaining tomato sauce over the chicken.
• Sprinkle 2 cups of the shredded cheese over top.
  6 cups shredded cheddar cheese
• Repeat steps 8-11 two more times for a total of 3 enchilada casserole layers.
• Place the enchilada casserole in the oven for 30 minutes or until it's hot and bubbling.
• Let rest for about 15 minutes, and then serve.

Notes

• If you’re putting this casserole together in advance and baking it later, make sure the chicken is cooked through in the skillet (this may take longer than 10 minutes). If you’re going to bake it right away, it doesn’t matter.
• When assembling the casserole, you can tear the tortillas and position them a little differently in each layer so the overlap is in different parts of the casserole.
• Lightly frying the tortillas before putting in the casserole helps them maintain a better texture and not get too soggy.
• The resting period is essential, helping the sauce thicken and the layers set up so it’s easier to serve. It also gives extra time for the flavors to meld for an even more delicious casserole!

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 27g | Protein: 61g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 193mg | Sodium: 1901mg | Potassium: 1114mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2167IU | Vitamin C: 12mg | Calcium: 687mg | Iron: 4mg

If you tried this chicken casserole, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.