Cheesy Chicken Enchilada Casserole with Fresh Cilantro

Closeup of chicken enchilada casserole in a baking dish garnished with chopped tomatoes and fresh cilantro.

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

Course: Clean Eating Dinner Recipes

Cuisine: Mexican

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

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