Thinking of ways to spice up your dinner? This chicken enchilada casserole brings a French and Mexican fusion in the comforts of your own home. Now, a typical enchilada closely resembles a burrito. But you can tell the difference as enchiladas are smaller and they’re wrapped using corn tortilla chips. Enchiladas are a Mexican staple while Casseroles are French. The latter provides an easy, oven-baked meal with a handful of ingredients. We’re bringing these two together by giving you the best Chicken Enchilada Casserole recipe. Yes, we’re turning a Mexican wrap into a casserole and with minimum ingredients!
For the base of our enchilada we’re using tortilla chips which hold pretty well in the oven. They also have a light corn flavor, that stays true to the Mexican enchilada. You can choose to mix the ingredients together for a smooth pour-over like in this recipe but you can also layer them. Spread your tortillas the same way then throw in the chicken, salsa, and cheese in order until you have formed your desired layers. Shred your cheese if you plan to do this for a smooth consistency once it’s finished baking. You can add your own fillings as well. Onions, corn, and even beans incorporate delicious Mexican flavors into the dish.
With each bite, you can immediately taste the velvety cheese and bits of salsa. Our salsa packs a sweet, tomato punch with a mildly spicy kick accompanied by the green chilies. Even more, enjoy moist and tender baked chicken pieces and crisp tortilla chips. Now, who wouldn’t want a taste of that? Luckily, you can serve this anytime, anywhere! This recipe is perfect for dinners, barbecues, or any type of gatherings. If you’re sold on Mexican cuisine, try our Mexican Black Bean Salad recipe. Or, you can have it as a side together with your enchilada casserole. Mexican cuisine is a great place to start if you plan to up your cooking game. So, grab your ingredients, and let’s start making a delicious batch of enchilada casserole!
Copycat On The Border Enchilada Lover’s Casserole Recipe Video
How To Make Copycat On The Border Enchilada Lover's Casserole
Indulge in every bite of tender chicken pieces and crisp tortillas in creamy and savory salsa sauce! This quick and easy enchilada recipe serves a casserole bursting with flavors.
Preheat the oven at 350 degrees F.
In a saucepan, combine the salsa, milk, chilies, & half of each cheese. Simmer until the cheese has melted, roughly 5 to 8 minutes. Stir occasionally.
Fill a baking casserole of your choice with tortilla chips. Pour the sauce over the chips, making sure it’s well distributed. Sprinkle with the remaining cheese on top.
Bake the casserole for 20 minutes or until the mixture starts to bubble.
Roughly 10 minutes into baking, sprinkle your chicken on top & continue baking.
Garnish with your desired topping and serve warm. Enjoy a delicious enchilada casserole oozing in cheese and salsa goodness!
Commonly Asked Questions
What sides go with an enchilada casserole?
An enchilada casserole has all sorts of flavors and textures but they’re mainly cheesy and crunchy. To balance that out, we recommend serving it with a side of guacamole, coleslaw, corn pudding, and even elote! Elote means corn on the cob and we highly recommend this buttery snack. Check out our Corn on the Cob with Garlic and Chives Butter for an easy side dish!
Can you make an enchilada casserole ahead of time?
Definitely! Store them in air-tight containers and they can last up to 4 days in the fridge. If you plan to freeze them, thaw them in the refrigerator overnight before reheating. Reheat your casserole in an oven preheated to 350 degrees F for about 30 minutes.
I don’t have Monterey Jack on hand. Is there another type of cheese I can use?
You can actually use any type of cheese you want! Although, Colby Jack and Provolone make great substitutes especially since Colby Jack is a mixture of Colby cheese and Monterey Jack cheese. Provolone is an ideal cheese for casseroles too!
Bring in a French and Mexican fusion in the comforts of your own home. Plus, it’s a flavorful dish all in one pan. First, we have a layer of cheese married with chunky bits of salsa. Next, we have tender chicken breasts joined with crunchy pieces of tortilla chips. And, to top it all off, it wouldn’t be an enchilada without that spicy kick from the green chilies. This recipe is perfect for those who are new in the kitchen or for a last-minute dinner that’ll be ready in a snap!
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