Easy Stacked Chicken Enchiladas: Your Ultimate Weeknight Casserole Recipe
When the craving for vibrant, savory Mexican food strikes, there’s nothing quite like a plate of warm, cheesy enchiladas. However, the traditional process of rolling each tortilla can sometimes feel like a daunting task, especially after a long day. That’s where the magic of Stacked Chicken Enchiladas comes in. This incredible casserole transforms all the beloved flavors of classic chicken enchiladas into an incredibly easy, layered dish that’s perfect for busy weeknights. Less fuss, same phenomenal taste, and dinner is on the table in record time!
Our household absolutely adores Mexican cuisine, and it’s a staple we enjoy frequently. One of my secret weapons for satisfying these cravings is having a batch of Homemade Enchilada Sauce ready in the freezer. It’s a game-changer that ensures I’m always prepared to whip up something delicious, whether it’s Pork Enchiladas or this quick chicken version.
Why Stacked Enchiladas are a Weeknight Game Changer
While I cherish making traditional enchiladas, like my favorite Chicken Enchiladas with Green Chili Sauce, the rolling and assembly can be a bit time-consuming. These are often reserved for relaxed weekends. But what happens when plans shift, or you suddenly crave enchiladas mid-week? That’s precisely when Stacked Chicken Enchiladas become your culinary superhero.
Instead of meticulously rolling individual tortillas, you simply layer all the same delicious ingredients into a casserole dish. Think of it as a deconstructed enchilada, offering all the textural and flavor components without the extra effort. This layering method dramatically cuts down on prep time, making it an ideal choice for a quick family dinner. It’s also incredibly forgiving, perfect for those who might be new to cooking Mexican dishes or simply want a stress-free meal.
Dispelling the Casserole Myth: A Flavorful Revolution
The word “casserole” sometimes evokes images of bland, soggy dishes from childhood. But let me assure you, this chicken enchilada casserole recipe defies all such notions. It’s a vibrant, flavorful explosion that delivers the authentic taste of enchiladas in a comforting, easy-to-manage format. Forget everything you thought you knew about casseroles; this dish is designed to impress with its fresh ingredients and rich, homemade sauce.
So, the next time that irresistible Mexican food craving hits, you no longer have to compromise on speed or flavor. You can achieve all the savory goodness of your favorite enchiladas in this swift and effortless stacked casserole.
The Heart of the Dish: Our Speedy Homemade Enchilada Sauce
What truly elevates this stacked chicken enchilada casserole from good to extraordinary is the sauce. We’re talking about a homemade enchilada sauce that comes together in mere minutes using just a blender. Yes, you read that right – no lengthy simmering on the stove, no complicated steps. It’s almost as convenient as opening a can, but the depth of flavor is incomparable. This quick blender sauce features charred vegetables like red onion and jalapeño, which add a smoky complexity, blended with sweet canned tomatoes, garlic, chicken stock, and cumin. The result is a rich, vibrant sauce that coats every layer beautifully.
Please, do not skip this step! It’s the secret ingredient that binds all the flavors together and provides that authentic Mexican taste. For an even quicker meal on a busy night, consider using a store-bought rotisserie chicken or repurpose any leftover cooked chicken you might have. This simple hack means less cooking, more enjoying!
Mastering Your Ingredients for Perfect Stacked Enchiladas
Creating truly delicious layered chicken enchiladas starts with quality ingredients. Here’s a closer look at what you’ll need and why each component is vital:
- Chicken: Boneless, skinless chicken breasts are pounded thin and cooked before shredding. This ensures even cooking and a tender texture. As mentioned, a rotisserie chicken is a fantastic shortcut! You can also use leftover cooked chicken, making this recipe incredibly flexible for meal prep.
- Homemade Sauce: The blend of charred red onion, jalapeño, garlic, whole canned tomatoes, chicken stock, and cumin creates a robust and aromatic sauce. Charring the vegetables intensifies their sweetness and adds a smoky depth that transforms the flavor profile.
- Greek Yogurt: A unique addition, plain Greek yogurt is mixed with the shredded chicken and a touch of green onion. It adds a wonderful creaminess and a slight tang, enhancing the chicken’s moisture and flavor without making the dish heavy.
- Corn Tortillas: The foundation of any good enchilada. Corn tortillas hold up well to the sauce and bake beautifully. While some recipes call for frying tortillas first, in a stacked casserole, a quick softening in the sauce as it bakes works perfectly.
- Cheese: Shredded cheddar or a Mexican blend cheese is essential for that gooey, comforting texture and rich flavor. The cheese melts between the layers, binding everything together and creating an irresistible finish.
- Garnish: Fresh chopped green onions provide a burst of freshness and a mild oniony bite, perfect for finishing off your enchiladas.
Assembling Your Enchilada Casserole: Step-by-Step Tips
The beauty of these easy chicken enchilada layers is in their straightforward assembly. Here’s a quick guide to ensure success:
- Preheat & Prepare Chicken: Get your oven ready at 425 degrees Fahrenheit. Cook your chicken breasts (or shred your pre-cooked chicken).
- Chicken Filling: Combine the shredded chicken with Greek yogurt and a portion of your chopped green onions. This makes a creamy, flavorful filling.
- Sauce Perfection: Char the red onion and jalapeño in a skillet, then blend them with garlic, whole tomatoes, salt, chicken stock, and cumin until smooth. This is the heart of your enchilada flavor.
- Layering Strategy: Lightly spray an 8-inch baking dish. Arrange three corn tortillas (breaking them as needed to fit) to cover the bottom. Spoon about half a cup of your homemade tomato mixture over the tortillas, followed by half of the chicken mixture and half a cup of shredded cheese.
- Repeat: Create a second layer, mirroring the first with tortillas, sauce, chicken, and cheese.
- Final Top: Finish with the remaining three tortillas, pour the rest of the sauce generously over the top, and sprinkle with the remaining cheese.
- Bake to Golden Perfection: Bake for 15-20 minutes, or until the casserole is bubbly, hot, and the cheese is melted and slightly golden.
- Garnish & Serve: A sprinkle of fresh green onions before serving adds a lovely finish.
Customization for Every Palate
One of the best aspects of this stacked enchilada recipe is its versatility. Feel free to adapt it to your family’s preferences:
- Spice Level: For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the sauce. For less heat, remove all seeds and membranes from the jalapeño, or omit it entirely.
- Protein Alternatives: While chicken is classic, shredded pork or beef could easily be substituted. For a vegetarian option, black beans and corn make an excellent filling.
- Add Veggies: Boost the nutritional content and flavor by adding sautéed bell peppers, corn, or black beans to the chicken mixture.
- Cheese Varieties: Experiment with different cheeses! Monterey Jack, Colby, or even a spicier Pepper Jack can add new dimensions of flavor.
- Sour Cream Swirl: For an extra rich and tangy finish, swirl in a dollop of sour cream or crema Mexicana into your chicken mixture, or serve it on top.
Serving Suggestions & Perfect Pairings
No Mexican meal is complete without its accompaniments! We love serving our stacked chicken enchiladas with a generous side of homemade guacamole. The creamy, fresh avocado is the perfect counterpoint to the rich, savory enchiladas. Other fantastic pairings include:
- Fresh salsa or pico de gallo
- Sour cream or plain Greek yogurt (as a topping)
- Chopped cilantro
- Mexican rice
- Refried beans or black beans
- A crisp green salad with a lime vinaigrette
Dinner was done in minutes, and the family was happy – that’s a definite win on any weeknight for me!
Make-Ahead and Storage Tips
This easy chicken enchilada casserole is excellent for meal prep. You can assemble the entire casserole ahead of time, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time to ensure it heats through evenly. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the microwave or oven until warm. It’s a fantastic dish that tastes just as good the next day!
Stacked Chicken Enchiladas
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Equipment
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Casserole Dishes
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Blender
Ingredients
- 1 Tbls olive oil
- 1 pound boneless, skinless chicken breasts, pounded thin
- 1 teaspoon salt, divided
- 1/2 cup plain Greek yogurt
- 1/4 cup green onions, chopped
- 1 medium-size red onion, cut into 1/2-in. slices
- 1 jalapeno
- 4 garlic cloves
- 1 28 oz can whole tomatoes
- 1/4 cup chicken stock
- 1 teaspoon cumin
- 9 corn tortillas
- 1 1/2 cups shredded cheese, (cheddar or Mexican blend)
Instructions
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Preheat oven to 425 degrees.
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In a large skillet heat olive oil over medium high heat. Add chicken and cook for 5-6 minutes per side. Remove from pan and let cool slightly. Shred chicken and season with 1/4 tsp salt.
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In a bowl combine chicken, greek yogurt and 2 Tbls green onions.
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In a large skillet, over high heat cook onion and jalapeno for about 4 minutes. Add garlic and cook for a few minutes until everything is charred.
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To a blender add charred veggies, tomatoes, remaining salt, chicken stock and cumin. Blend until smooth.
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Spray and 8 inch baking dish with non-stick spray. Place 3 tortillas (breaking in half if necessary) on the bottom of the pan in a single layer. Spread 1/2 cup tomato mixture over the tortillas. Top with 1/2 of the chicken mixture and about 1/2 cup of cheese. Repeat with a 2nd layer.
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Top with the last 3 tortillas, the remaining sauce and the rest of the cheese.
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Bake for 15-20 minutes until everything is hot. Top with the remaining green onions to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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