Warm the tortillas before assembling—either heat them one at a time in a skillet or wrap them in foil and place in a 350˚F oven for about 15 minutes. This softens them and makes rolling easier. Be careful not to overfill the tortillas, as doing so can make them hard to roll and may cause tearing. Roll the enchiladas tightly to help them hold their shape during baking. Make sure to spread the sauce evenly over the top to enhance flavor and keep the enchiladas from drying out while in the oven. While cooked shredded chicken is the classic choice, you can easily substitute with shredded turkey, chopped shrimp, or even tofu for a different twist.
Chicken Enchilada Casserole
Chicken Enchilada Casserole combines the bold, comforting flavors of enchiladas with the ease of a layered bake, making it perfect for weeknight dinners or gatherings. Packed with protein, flavor, and customizable ingredients, it’s a family favorite that adapts to any dietary preference or spice level.
Ingredients
- 2 tablespoons olive oil divided
- 2 to 3 cups cooked shredded chicken
- 2 cups shredded Italian cheese blend divided
- 8 flour tortillas
- 1 red bell pepper diced
- 1/8 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup plain yogurt
- Salt and freshly ground black pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley divided
Instructions
- Preheat the oven to 425˚F. Lightly coat a 9×13-inch casserole dish with cooking spray and set it aside. In a skillet, heat 1 tablespoon of olive oil over medium heat, then add the shredded chicken and cook until just warmed through. Remove the skillet from heat, stir in 1 cup of shredded cheese, and evenly divide the chicken mixture among the flour tortillas. Roll each tortilla and place them seam-side down in the prepared baking dish; set aside. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced red bell pepper, season with 1/8 teaspoon salt, and cook for about 2 minutes, stirring occasionally, until the peppers are tender. Remove the peppers and set them aside. Melt the butter in the skillet over medium-high heat, then stir in the flour and mix until fully incorporated. Gradually whisk in the chicken broth, continuing to whisk until the sauce becomes smooth and thickens. Add the plain yogurt and the cooked peppers to the sauce, then season with salt, freshly ground black pepper, Italian seasoning, and 1/2 tablespoon of chopped parsley. Stir until everything is well combined and heated through. Take the sauce off the heat and pour it evenly over the rolled tortillas in the casserole dish. Sprinkle the remaining shredded cheese on top. Bake for 20 to 25 minutes, or until the dish is bubbly and the top is golden brown. Remove from the oven and allow it to cool for 7 to 10 minutes before serving. Garnish with the remaining parsley and serve warm.