Cheesy Chicken Enchilada Casserole

Enchiladas are one of those perfect meals where you get a little bit of something delicious in every bite—protein, beans, veggies, a zesty sauce, and, of course, lots and lots of cheese. The only thing that can be frustrating, at least when you’re in a hurry, is rolling the enchiladas themselves. So often corn tortillas can break or crumble during the assembly. This is where the ingenuity of an enchilada casserole saves the day. Instead of filling and rolling the tortillas, they are simply layered into a casserole dish to create an enchilada experience that can easily be cut into squares to serve.

Enchilada casserole is also fun to make (and eat!) because it’s endlessly customizable. Here I added some chopped tomatoes, sliced olives, fresh cilantro and a drizzle of Mexican crema. Together they add bursts of color to the top of the dish. Pickled red onions, crumbled cotija cheese, and sliced avocados would also be wonderful. The recipe calls for three cups of cooked, shredded chicken. Got leftovers? Great! Use that. But don’t worry if you don’t. You can also start with a rotisserie chicken, or poach and shred a couple of chicken breasts. Of course, if you want to repurpose remaining holiday turkey, enchilada casserole is a great way to revive leftovers into a whole new meal.

The best way to keep tortillas from getting soggy in a casserole is to make sure the filling isn’t too wet. Use enough enchilada sauce to keep the filling moist, but not so much that it will over saturate the layers of tortillas.

The best part of making enchilada casserole is that the filling can be customized to fit your palate and dietary needs. Cooked chicken and turkey are great options as is fully cooked seasoned ground beef or chorizo. Of course, they can easily be made meat-free as well. Sautéed vegetables make for a great filling, or you can even try making them with your favorite meat substitute.

It is certainly possible to make enchiladas without frying the tortillas. If making rolled enchiladas, gently warm the tortillas so they are pliable without breaking. When making an enchilada casserole, the tortillas can be layered into the dish without warming or frying.