Looking for a delicious, easy-to-make comfort food recipe? This creamy and cheesy enchilada casserole is the perfect answer. Instead of rolling tortillas, this recipe uses a layered approach, saving time without compromising on flavor. It’s endlessly customizable—add black olives, tomatoes, or onions for extra flair, or spice it up with taco seasoning for a punch of heat.
Rich, gooey, and packed with layers of flavor, this casserole is a family favorite that will leave everyone asking for seconds. Let’s get cooking!
Ingredients for Creamy and Cheesy Enchilada Casserole
- 3 boneless, skinless chicken breasts (1.5 lbs / 680 g)
- 10–20 corn tortillas (depending on the size of your baking dish, approximately 6-inch / 15 cm tortillas)
- 8 oz sour cream (240 ml)
- 2–3 cups Mexican blend shredded cheese (200–300 g)
- 1–2 cans refried beans (15 oz / 425 g each)
- 10–15 oz red enchilada sauce (300–450 ml)
Optional Add-Ons:
- Diced tomatoes
- Sliced black olives
- Chopped onions
(Measurements for optional ingredients are flexible—adjust to your taste and the size of your dish.)
How to Make Creamy and Cheesy Enchilada Casserole
Preheat the oven
Set your oven to 350°F (175°C) to preheat while you prepare the casserole.
Cook the chicken
Place the chicken breasts in a pot of boiling water. Add your preferred spices—try dried chili peppers or red pepper flakes for extra flavor. Boil for about an hour, or until the chicken is cooked through and easily shreds with a fork.
Shred the chicken
Remove the chicken from the pot and shred it on a cutting board. Drain the water from the pot and return the shredded chicken to the pot.
Mix the creamy chicken filling
Add 8 oz (240 ml) of sour cream and 1–2 cups (200–300 g) of shredded cheese to the shredded chicken. Stir until well combined.
Prepare the baking dish
Choose a baking dish that fits your desired portion size. Coat the bottom with a layer of enchilada sauce to prevent sticking.
Start layering
Cover the bottom of the dish with tortillas (approximately 4 per layer, depending on the size of your dish). Spread a thin layer of warmed refried beans over the tortillas for easier spreading.
Add the chicken layer
Spread a layer of the creamy chicken mixture over the tortillas and beans.
Customize with toppings
Sprinkle diced tomatoes, black olives, or chopped onions over the chicken layer. Pour a layer of enchilada sauce on top, then repeat the layering process—tortillas, beans, chicken, toppings, and sauce—until the dish is nearly full.
Finish with cheese
End with a layer of tortillas topped with the remaining cheese and enchilada sauce. Cover the dish with aluminum foil.
Bake the casserole
Place the covered dish in the preheated oven and bake for 15 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the casserole is bubbly and the cheese is melted and gooey.
Serve and enjoy
Let the casserole cool for a few minutes before cutting into portions. Serve with extra sour cream on top for added creaminess. Enjoy this hearty and delicious meal!
Why You’ll Love This Recipe
This enchilada casserole is the perfect blend of creamy, cheesy, and flavorful goodness. Its layered approach makes it much easier to prepare than traditional rolled enchiladas, and it’s versatile enough to suit your family’s tastes. Serve it for dinner, a potluck, or even meal prep—it reheats beautifully!
Dive into this satisfying dish and experience the ultimate comfort food. Your family will thank you!
