EnchiladasEasyFree

Enchilada Casserole

Name: Enchilada Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 18 Maize tortillas; 200 ml Soured cream; 3 Tomatoes; 1 White onion; 3 cloves Garlic; 1 tsp Cumin; 2 tbsp Vegetable oil; 1 tsp Salt; 600 g Chicken breasts; 4 Ancho chillies; 3 Guajillo chillies; 300 g Grated cheddar or manchego cheese

65 min (25 prep + 40 cook) Easy 8 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Baked enchilada casserole with chicken, red sauce and cheese.

About this recipe

Baked enchilada casserole with layers of tortillas, red chilli sauce, shredded chicken and melted cheese. A Tex-Mex take on the Mexican classic, ideal for preparing ahead and baking when guests arrive.

History & Origin

Enchilada Casserole is the Tex-Mex answer to the classic Mexican enchiladas, adapted for large groups and the convenience of the American oven. Whilst traditional Mexican enchiladas are assembled individually - each tortilla dipped in sauce, rolled and plated - the casserole version stacks all the ingredients in layers inside a baking dish, creating a preparation that can be made hours in advance and simply baked when needed. This dish perfectly reflects pragmatic Tex-Mex fusion: the soul is entirely Mexican (ancho chillies, epazote, chicken, maize tortillas) but the presentation is American (the casserole became a staple of US home cookery from the 1950s). In the border counties of Texas - San Antonio, Laredo, El Paso - this dish became a favourite at church gatherings, school events and family celebrations thanks to its ability to feed large crowds economically. The homemade enchilada sauce, made with toasted ancho and guajillo chillies, sets it far above commercial versions using tinned sauce.

Estimated cost

£14.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

20g

Protein

40g

Carbohydrates

20g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the sauce: toast the ancho and guajillo chillies on a dry comal, then soak in hot water for 15 minutes. Blend with roasted tomato, garlic, cumin and salt. Strain and fry in hot oil for 5 minutes. The sauce should be thick so it does not make the tortillas too soggy.
2
Cook the chicken in water with onion, garlic and salt until tender (25 minutes). Shred and mix with half the enchilada sauce.
3
Preheat the oven to 180°C. Grease a 33x23cm baking dish with a little oil.
4
Briefly dip each tortilla into the warm sauce to soften it. Form the first layer on the base of the dish, overlapping the tortillas.
5
Add a layer of shredded chicken with sauce, then grated cheese. Repeat the layers (tortilla, chicken, cheese) finishing with tortillas, the remaining sauce and a generous layer of cheese.
6
Bake for 30 minutes covered with foil, then 10 minutes uncovered until golden. Leave to rest for 10 minutes. Serve with soured cream and fresh coriander.