Classic chicken enchilada casserole with red sauce

When I was a kid, my kitchen smelled like simmering tomatoes and toasted tortillas every Sunday — my mom called it “casserole day,” and everyone showed up hungry. I still remember the way the house filled with that warm, smoky scent when she ladled the red sauce over the layered tortillas and shredded chicken; people scraped the sides of the pan like it held treasure. This classic chicken enchilada casserole with red sauce tastes like those Sundays: cozy, a little saucy, and perfect for feeding a crowd. I’ll walk you through a silly-simple version that uses a rotisserie chicken and a quick homemade red sauce so you get big flavor without spending all evening in the kitchen.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This casserole gives you the melty, cheesy comfort of enchiladas without the fiddly rolling. The layers deliver chewy tortillas, tender shredded chicken, and a bright, slightly smoky red sauce that seeps into every corner. It bakes into bubbling, golden edges and a saucy center — who doesn’t love crispy edges? It’s forgiving, crowd-pleasing, and so easy even a busy weeknight can handle it.

Ingredients

For the Main Dish:

• 2 cups cooked shredded chicken (about one rotisserie chicken, meat removed and shredded)
• 2 cups shredded cheddar cheese (or 1 cup cheddar + 1 cup Monterey Jack)
• 8 8-inch flour or corn tortillas, quartered (or torn into pieces)
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and black pepper to taste

For the Red Sauce / Garnish:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional, but lovely)
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1 1/2 cups chicken broth
• 8 ounces (1 cup) tomato sauce
• Fresh cilantro, lime wedges, and sliced green onions for serving (optional)

How I Make It

Step 1:

I preheat my oven to 375°F. While it warms, I heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat until the butter melts and starts to sizzle. I toss in the chopped onion and sauté for about 4–5 minutes until the edges turn translucent and the kitchen smells sweet and oniony. I add the minced garlic, stir for 30 seconds until fragrant, and then fold in the shredded chicken with a pinch of salt and pepper. If your chicken looks dry, splash in 1–2 tablespoons of chicken broth to loosen it up.

Step 2:

Next, I make the red sauce: I warm 2 tablespoons vegetable oil in a small saucepan over medium heat, whisk in 2 tablespoons flour, and cook for about 1 minute while it smells nutty. I whisk in 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt. I slowly add 1 1/2 cups chicken broth while whisking so the sauce stays smooth, then stir in 8 ounces tomato sauce. I bring it to a low simmer for 3–4 minutes until it thickens slightly and turns a rich, red color. Taste and adjust salt or chili if you want more kick.

Step 3:

Now the fun part: layering. I spread about 1/2 cup of the red sauce on the bottom of a greased 9×13-inch baking dish so the first layer of tortillas doesn’t stick. I scatter a third of the torn tortilla pieces across the bottom, spoon a third of the chicken mixture over them, drizzle a third of the sauce, and sprinkle a third of the cheese. I repeat those layers two more times, finishing with a generous layer of cheese on top so the casserole gets gloriously bubbly and golden.

Step 4:

I bake uncovered at 375°F for 25–30 minutes until the cheese melts and the edges brown and crisp a little. You’ll hear the gentle bubbling and see tiny oil sparkles on the cheese — that’s your cue. If the top browns too quickly, I tent foil loosely for the last 5–10 minutes. I always let the casserole rest for 10 minutes before scooping so the layers settle and you get neat slices instead of a saucy mess.

Step 5:

I finish with a sprinkle of chopped cilantro, sliced green onions, and a squeeze of lime. The first bite gives a pleasing contrast: crisp tortilla edges, gooey cheese, tender chicken, and that bright, tangy red sauce. Serve with sour cream or a simple slaw if you want crunch.

Pro Tips

• Use a rotisserie chicken to save time and add flavor; shred it while it’s still warm for better texture.
• For extra sauciness, add an extra 1/2 cup chicken broth to the sauce; for thicker casserole, reduce liquid by 1/4 cup.
• Warm tortillas briefly in the microwave or dry skillet so they layer without tearing.
• To make ahead: assemble, cover tightly, and refrigerate up to 24 hours; add 5–10 minutes to bake time if cold from fridge.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap shredded chicken for shredded rotisserie turkey, pulled pork, or cubed tofu — tofu keeps it vegetarian but changes the texture to firmer bites.
• Use gluten-free flour (1:1) to thicken the sauce for a gluten-free version, or cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead — cornstarch gives a glossier sauce.
• Swap the cheese for a dairy-free shredded cheese for a lactose-free option; expect slightly different melt and flavor.
• If you avoid oil or butter, use 3/4 the amount of oil when swapping for butter (see FAQ). It won’t have that buttery magic, but it’ll work.

Variations & Tips

• Spicy: Stir in 1–2 diced jalapeños or 1/4 cup pickled jalapeños to the chicken for heat.
• Kid-friendly: Use mild chili powder and extra cheese; cut into small squares for little hands.
• Green twist: Swap the red sauce for salsa verde and use cilantro-lime crema on top for a tangy riff.
• Tex-Mex: Add a layer of black beans and corn for extra heartiness and color.
• Low-carb: Use thinly sliced zucchini or eggplant in place of tortillas for a lighter casserole.
• Creative twist: Add roasted poblano peppers and a handful of chopped green olives for smoky, briny notes.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole completely, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding about 5–10 minutes to the bake time, and let it rest 10 minutes before serving.

Can I double the recipe?

Sure thing. Use a larger baking dish or two 9×13 pans. Keep the same temperature; expect the baking time to increase by about 10–15 minutes if the dish is deeper.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil when replacing butter (e.g., 1 tbsp butter → 3/4 tbsp oil).

How do I know it’s done?

It looks done when the cheese bubbles and the edges turn golden-brown. You’ll hear gentle bubbling and see the sauce thickened around the edges. For safe chicken temp, ensure the internal temperature reaches 165°F if reheating cold chicken.

What if I don’t have ingredient X?

Out of chili powder? Use a mix of paprika + a pinch of cayenne + cumin. No tomato sauce? Crush a can of tomatoes and simmer until thick. For missing tortillas, large lettuce leaves make a quick, fresh-layered version (texturally different).

How I Like to Serve It

I serve this casserole with a bright green salad, tortilla chips for scooping, and a cold cerveza or an icy margarita for weekends. For weeknights, dollop on plain Greek yogurt and a squeeze of lime — the tang cuts through the richness. It fits potlucks, game nights, and those comforting Sunday dinners when everyone wants seconds.

Notes

• Store leftovers covered in the fridge for up to 3–4 days. Reheat covered at 350°F for 15–20 minutes or until warmed through.
• Safe cooking temperature for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this cozy, cheesy, saucy chicken enchilada casserole. It’s comfort in a pan and always worth the applause (and the seconds).