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Cheesy Red Chicken Enchilada Casserole |

Cheesy Red Chicken Enchilada Casserole

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5 from 1 review

  • Author: Aberdeen


Units Scale

For the Enchilada Casserole

  • 1 lb cooked chicken, shredded*
  • 24 corn tortillas
  • 1 cup cooked corn kernels (thawed if frozen, drained if canned)
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cloves garlic, minced
  • 4 ounce can green chilis
  • 1 chile in adobo sauce, diced + 1/2 teaspoon of the sauce
  • 1/4 cup medium salsa (I used La Victoria)
  • 2 cups red enchilada sauce
  • 4 cups Mexican cheese blend

For the Mexican Spice Blend

  • 2 teaspoons ancho chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt


  1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
  2. In a small bowl, combine all ingredients for Mexican spice blend. Set aside.
  3. In a large skillet, heat 2 teaspoons olive oil over medium high heat. Add the shredded chicken, garlic, corn, bell pepper, green chilis, adobo chile plus sauce, salsa, 1/2 cup of enchilada sauce and Mexican spice blend to the skillet, stirring to combine. Cook for 2-3 minutes until heated through.
  4. Lay 8 tortillas on the bottom of the pan (overlapping is fine). Spread 1/2 cup of enchilada sauce onto the tortillas, fully coating them.
  5. Sprinkle half of the chicken mixture on top of the sauced tortillas and top with a third of the cheese blend.
  6. Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the chicken mixture and another third of the cheese.
  7. Top this second layer with another 8 tortillas. Coat with remaining sauce and sprinkle the rest of the cheese on top.
  8. Place in the middle rack of the oven for 30-35 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
  9. Let cool for about 5 minutes. Drizzle with a little sour cream*, and sprinkle with diced avocado, fresh cilantro, and sliced chives.  Serve immediately with fresh ground black pepper as desired.


*For a quick, 20 minute chicken recipe perfect for this dish, check out my red chicken enchilada recipe.

*To get drizzly sour cream, add a 1/2 cup or so to a bowl and slowly drizzle in a little milk, a teaspoon or 2 at a time, stirring in between, until it reaches desired consistency.