Chicken Enchilada Casserole

Chicken enchilada casserole is the workhorse of Tex-Mex weeknights. Cooked chicken gets stretched with ranch-style beans, sauteed onions, green peppers, and green chiles, then rolled into corn tortillas and baked under a creamy chicken-broth-and-cheese sauce. The sauce is the move that elevates this above generic enchiladas: instead of red enchilada sauce from a can, you make a quick beurre manié-thickened broth sauce that bakes into a savory blanket.

Dip each tortilla in the hot sauce before filling. The recipe is firm on this, and the step matters. Soft, warm corn tortillas roll without cracking; cold or dry tortillas split when you try to wrap the filling. The brief dip also seasons the tortilla itself.

Use corn tortillas, not flour. Corn tortillas hold up to baking without going gummy, while flour tortillas turn doughy under the sauce. The flavor is also more authentic to traditional enchiladas.

Don’t overstuff. Two heaping tablespoons of filling per tortilla is the right amount. Overfilled rolls split open in the oven, leaving you with a chunky-stew look instead of clean rolled enchiladas.

Sprinkle the cheese only on top, not throughout. Cheese mixed into the filling melts and pools at the bottom of the pan; cheese on top creates the golden-bubbly crust that defines the dish.

Pro Tips

• Use rotisserie chicken. The skin-on, well-seasoned meat brings character that bland poached chicken breast lacks, and it cuts prep time dramatically.
• For extra heat, use diced green chiles labeled “hot” or substitute fresh-chopped jalapeño for some of the green pepper.
• Make ahead and refrigerate up to a day before baking. Add 10 to 15 minutes to the bake time if going from cold.

Variations

• Top with sliced black olives, chopped cilantro, and a dollop of sour cream after baking.
• Swap Monterey Jack for sharp cheddar, pepper jack, or a Mexican cheese blend.
• Use shredded beef or pulled pork instead of chicken for a different protein.