Ultimate Creamy Chicken Enchilada Casserole: Easy Homemade Recipe
Prepare to elevate your weeknight dinner game with this incredibly delicious and surprisingly simple homemade chicken enchilada casserole. This dish promises a delightful symphony of textures and flavors: succulent, seasoned chicken nestled in soft tortillas, a rich and slightly sweet tomato sauce, all crowned with a creamy, tangy gratin topping and a layer of crispy, golden cheese. It’s the perfect blend of creamy, savory, and satisfying crunch that will have everyone asking for seconds. If you love hearty, flavorful wraps with a perfectly balanced filling that’s anything but dry, and a gloriously cheesy top, then this recipe is truly designed for you!
Delicious Chicken Enchiladas: A Mexican Classic Made Easy
Enchiladas are a beloved staple of Mexican cuisine, renowned for their comforting and deeply satisfying flavors. Traditionally, they consist of corn or wheat tortillas rolled around a filling and covered with a savory chili sauce. Our version takes inspiration from this classic, transforming it into an easy-to-make casserole that’s packed with flavor and perfect for a family meal. Each bite of these enchiladas is an explosion of taste – juicy chicken infused with a warm spice blend, enveloped in a rich tomato sauce, all wrapped in a soft tortilla and topped with a cool dollop of sour cream. It’s a quick, budget-friendly meal that comes together without fuss, offering a gourmet experience right in your home.
The Secret Ingredient: Garam Masala
To give our chicken an extraordinary depth of flavor that sets this recipe apart, we’re incorporating Garam Masala. While typically an Indian spice blend, its aromatic warmth, featuring ingredients like cumin, coriander, cardamom, and cinnamon, beautifully complements the tangy sweetness of tomatoes. This unique addition elevates the entire dish, transforming a simple tomato sauce into a wonderfully spicy, deeply savory, and irresistibly aromatic base for our chicken. It’s an unexpected twist that brings an incredible complexity and richness to every mouthful, making this casserole truly unforgettable.
If you’re a fan of vibrant Mexican cuisine and looking for more culinary adventures, be sure to explore our extensive collection of Mexican and Tex-Mex inspired recipes. From zesty nacho casseroles to authentic tortilla and taco creations, you’ll find plenty of inspiration to spice up your kitchen.
Essential Ingredients for Your Chicken Enchilada Casserole
Creating this creamy chicken enchilada casserole requires a selection of fresh and flavorful ingredients that are readily available. The precise quantities can be found in the detailed recipe card at the very end of this article. Here’s a closer look at the key components and why they matter:
- Garam Masala: This unique spice blend, often found in the spice aisle of most supermarkets, is a blend of roasted ground spices originating from India. Its deep, aromatic notes provide a warm and complex background flavor to the tomato sauce, adding an unexpected but delightful twist to traditional enchiladas. Each region has its own blend, so feel free to experiment with what’s available.
- Chicken Stock: Crucial for poaching the chicken, chicken stock infuses the meat with flavor right from the start. Homemade chicken stock is always best for its rich, natural taste, but a good quality store-bought stock or even a bouillon cube dissolved in water will work perfectly fine if you’re short on time.
- Grated Cheese: A generous amount of grated cheese is essential for that irresistible creamy and crispy gratin topping. We recommend using a flavorful cheese like Gouda or sharp Cheddar. These cheeses melt beautifully, creating a gooey layer that bubbles and browns perfectly in the oven, adding a salty, savory depth that perfectly complements the rich filling.
- Tomato Paste: This concentrated tomato flavor is key to building a robust and slightly sweet sauce. The secret to unlocking its full potential is to sauté it for at least 2 minutes before adding other liquids. This process, known as “browning” or “cooking out” the tomato paste, deepens its color and enhances its rich, slightly sweet taste, eliminating any raw or metallic notes.
- Sour Cream: A thick, slightly tangy cream, sour cream serves a dual purpose in this recipe. It adds a luxurious creaminess to the filling, preventing it from drying out, and forms a delectable, cooling topping that balances the spices and richness of the dish. Its subtle acidity brightens the overall flavor profile.
- Chicken Breast: For this recipe, boneless, skinless chicken breasts are ideal as they cook quickly and are easy to shred or cube. Chicken breast fillets or even leftover cooked rotisserie chicken can also be used, making this a versatile recipe that adapts to what you have on hand. Ensure the chicken is cooked through and tender.
- Tomatoes: Fresh, ripe tomatoes add a burst of sweetness and juiciness to the filling. Varieties like fleshy Roma tomatoes or any firm, sweet garden tomatoes are excellent choices. Diced and deseeded, they contribute a fresh texture and vibrant flavor that brightens the enchilada’s interior.
- Garlic: A foundational aromatic, garlic provides an indispensable savory base for the tomato sauce. When crushed or finely minced, it releases its pungent, warm flavor, creating a delicious aromatic layer that enhances all the other ingredients.
- Tortilla Wraps: Classic plain wheat tortillas are used here, providing a soft, pliable vessel for our savory filling. For a slightly nuttier flavor and added fiber, you could opt for multigrain tortilla wraps. Lightly warming the tortillas before filling makes them more flexible and easier to roll without tearing.
Step-by-Step Guide: How to Prepare Creamy Chicken Enchiladas
Preparing this hearty chicken enchilada casserole is surprisingly straightforward, making it an excellent choice for a busy weeknight. Follow these simple steps to bring this flavorful dish to life. A fully printable recipe with precise measurements and a detailed step-by-step description is available in the recipe card at the bottom of this blog post.
- Preheat your oven to 390 °F (200 °C) to ensure it’s ready for baking.
- Bring the chicken stock to a gentle boil in a medium saucepan. Once boiling, carefully add the chicken breasts and poach them for 10-12 minutes, or until fully cooked through. This method keeps the chicken moist and infuses it with flavor.
- Once the chicken is cooked, remove it from the stock. Reserve three tablespoons of the flavorful stock in a separate bowl for later use in the casserole. Allow the chicken to cool slightly, then cut it into small, manageable cubes.
- In a small bowl, combine the tomato paste, minced garlic, and Garam Masala. Mix thoroughly to create a fragrant and potent spice paste.
- Lay out your tortilla wraps. Evenly brush about one-quarter of the tomato paste mixture onto each tortilla, spreading it almost to the edges.
- Arrange about one-quarter of the cubed chicken and one-quarter of the diced tomatoes in a straight line down the center of each brushed tortilla.
- Lightly sprinkle a tablespoon of grated cheese and a tablespoon of sour cream over the chicken and tomato filling on each tortilla.
- Carefully but tightly roll up each tortilla, ensuring the filling is securely enclosed. Place the rolled enchiladas seam-side down into a baking dish. Repeat this process for all remaining tortillas until your baking dish is filled.
- Once all enchiladas are in the dish, generously brush the tops and sides of the rolled tortillas with the rest of the sour cream. Then, sprinkle the remaining grated cheese evenly over the entire casserole.
- Pour the three tablespoons of reserved chicken stock into the bottom of the baking dish. This helps keep the casserole moist and contributes to a rich, saucy base.
- Bake in the preheated oven for approximately 20 minutes, or until the cheese is melted, bubbly, and golden-brown, and the enchiladas are heated through.
Serving Suggestions: This creamy chicken enchilada casserole is a complete meal on its own, but it truly shines when served alongside simple, fresh accompaniments. We highly recommend pairing it with fluffy (brown) rice and a refreshing crunchy cucumber salad with garlic and pepper to cut through the richness. For an even more authentic Mexican spread, consider adding a side of refried beans, a vibrant fresh salsa, or creamy guacamole.
Tips for a Flawless Chicken Enchilada Casserole
- Don’t Skip Browning the Tomato Paste: As mentioned, cooking the tomato paste for a few minutes before adding other ingredients is crucial for a deeper, richer flavor in your sauce.
- Warm Your Tortillas: Briefly warming your tortillas in the microwave or a dry pan for 10-15 seconds per side makes them more pliable and prevents them from tearing when you roll them. This leads to neater, more intact enchiladas.
- Customize Your Cheese: While Gouda and Cheddar are great, feel free to experiment with other cheeses like Monterey Jack, Colby, or a Mexican blend for different flavor profiles and melting qualities.
- Spice It Up (or Down): If you prefer more heat, add a pinch of chili powder or a dash of your favorite hot sauce to the tomato paste mixture. For a milder flavor, adjust the Garam Masala to your taste.
- Even Filling Distribution: To ensure each enchilada is equally delicious, try to distribute the chicken and tomato filling as evenly as possible among your tortillas.
Make-Ahead and Storage Instructions
- Refrigerator (Baked): Leftover baked enchiladas can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezer (Unbaked): Assemble the casserole as directed but do not bake. Cover the baking dish tightly with two layers of aluminum foil and freeze for up to 2 months. When ready to bake, you can cook it directly from frozen. Increase baking time: bake covered for 20 minutes, then uncover and bake for another 20-30 minutes at 350 °F (177 °C) or until bubbly and golden.
- Freezer (Baked): Allow the baked casserole to cool completely. Cover tightly with two layers of aluminum foil and freeze for up to 1 month.
- Reheating (Baked and Frozen): Reheat covered with aluminum foil in a preheated oven at 350 °F (177 °C) for about 30-40 minutes, or until thoroughly heated through. You can remove the foil for the last 10 minutes for crispier cheese.
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Recipe Card
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 4 cups chicken stock
- 3 chicken breasts
- â…“ cup tomato paste
- 1 clove garlic, squeezed
- 2 teaspoons garam masala, spice
- 4 tortilla wraps
- 1 tomato, deseeded, and sliced in small cubes
- 5 oz. grated cheese, Gouda or Cheddar
- ½ cup sour cream
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat the oven to 390 °F (200 °C).
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Bring the chicken stock to a boil.4 cups chicken stock
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Add the chicken breast to the stock and poach them for about 10-12 minutes until done.3 chicken breasts
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Remove the chicken from the stock and cut into small cubes (make sure to reserve 3 tablespoons of the stock).
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In a small bowl, mix the tomato paste with the minced garlic and Garam Masala.â…“ cup tomato paste, 1 clove garlic, 2 teaspoons garam masala
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Take one tortilla wrap and spread approximately one-quarter of the tomato paste mixture evenly over its surface.
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Place one-quarter of the cubed chicken and one-quarter of the diced tomato in a straight line down the middle of the tortilla.4 tortilla wraps, 1 tomato
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Sprinkle a tablespoon of grated cheese and a tablespoon of sour cream over the filling.5 oz. grated cheese, ½ cup sour cream
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Roll the tortilla tightly and place it seam-side down into a casserole dish.
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Repeat steps 5-8 for the remaining tortillas until all are rolled and placed in the dish.
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Evenly smear the remaining sour cream on the top and sides of the rolled tortillas in the casserole dish.
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Generously sprinkle the remaining grated cheese over the sour cream layer.
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Pour the three tablespoons of reserved chicken stock into the bottom of the casserole dish around the enchiladas.
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Bake in the preheated oven for 20 minutes, or until the cheese is golden and bubbly.
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Serve immediately and enjoy your homemade creamy chicken enchiladas!
Notes
2. Tomato Paste: To achieve a delicious rich, and slightly sweet taste from your tomato paste, make sure to sauté it for at least 2 minutes before incorporating other liquids. This process deepens its flavor and color.
3. Chicken breast: For this recipe, boneless, skinless chicken breast is used for ease and tenderness. You can also use chicken tenderloins or even shredded rotisserie chicken for a quicker preparation.
4. Tortilla wraps: To prevent your tortillas from cracking and make them easier to roll, warm them slightly in a dry pan or microwave for about 10-15 seconds per side before filling.
5. Storage
- Refrigerator: Any leftover baked chicken enchilada casserole can be stored covered in the fridge for up to 4 days. Ensure it’s in an airtight container for optimal freshness.
- Freezer (not yet baked): To prepare ahead, assemble the unbaked chicken enchilada casserole in an oven-safe dish. Cover it with two layers of aluminum foil and freeze for up to 2 months. You do not need to thaw the dish before baking; simply increase the cooking time.
- Freezer (baked): Allow the baked casserole to cool completely before covering it with two layers of aluminum foil. Freeze for up to 1 month. It can be reheated from frozen.
- Baking after freezing (not yet baked): Bake the covered dish (from frozen) in a preheated oven at 350 °F (177 °C) for 20 minutes. Then, remove the foil and continue to bake for another 20-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Reheating (from fridge or previously baked and frozen): Cover the casserole with aluminum foil and bake for approximately 30-40 minutes in a preheated oven at 350 °F (177 °C), until heated through. For a crispier topping, remove the foil for the last 10 minutes.
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Nutrition
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