Okay, you might be wondering why a chef is sharing a casserole recipe. Once you try this Enchilada Casserole, you’ll understand. I don’t make many casseroles, but this one is a favorite in my family—and I truly enjoy it too.
This dish balances flavors and textures beautifully: tender roast chicken, sweet-tangy sautéed corn, creamy base, and a crunchy binder. It’s comforting in cool weather and bright enough for warmer months—appealing to almost everyone.
Assembling your Enchilada Casserole
The recipe really gives you two dishes in one: the casserole itself and a street-corn-style topping. The corn mixture is excellent on its own—serve it with a little queso fresco and Mexican crema if you prefer it as a separate side.
Like most casseroles, you combine the ingredients in a bowl or directly in the baking dish and bake until heated through. Because all components are already cooked, the goal is to warm and meld the flavors, not to cook raw ingredients.
One difference in my version: I use a bag of seasoned tortilla chips, crushed, as the binder. The chips help hold the casserole together while adding flavor and a pleasant texture. When mixing, add about 1 cup of chicken stock gradually to loosen the mixture—enough to prevent it from being pasty but not watery.
When baked, the casserole should be soft but not runny. Let it rest for about 10 minutes after removing it from the oven to firm up before slicing and serving.
Leftovers reheat well and often taste even better the next day as the flavors continue to meld.
Ingredients needed
- Shredded chicken
- Plain Greek yogurt
- Cream of chicken soup (homemade or canned)
- Chicken stock
- Hatch green chiles
- Pico de gallo
- Fresh limes
- Seasoned tortilla chips
- Mixed sweet and white frozen corn
- Fresh cilantro
- Yellow onion
- Butter or olive oil
- Tajín chili-lime seasoning
- Cotija cheese
I make my own cream of chicken soup for this casserole, but a good canned version works fine if you prefer convenience.
Recipe
Creamy Chicken Enchilada Bake
Ingredients
- 2 lb shredded chicken (rotisserie works well)
- 1 cup plain Greek yogurt
- 1 can cream of chicken soup (or homemade)
- Chicken stock, as needed
- ½ cup Hatch green chiles
- 1 cup pico de gallo
- Juice of 1–2 fresh limes
- 1 bag seasoned tortilla chips, crushed
- 1 bag mixed sweet and white frozen corn
- 1 bunch fresh cilantro
- 1 large sweet yellow onion
- 1 tablespoon butter or olive oil
- Tajín chili-lime seasoning, salt and pepper
- Cotija cheese, for topping
Instructions
- Preheat oven to 425°F and prepare a baking dish with cooking spray.
- Dice the onion and finely chop the cilantro; set aside.
- Slice or crumble the Cotija cheese and reserve for topping.
- Warm butter or olive oil in a sauté pan over medium heat. Add the onion and cook until translucent, about 2–3 minutes.
- Add the frozen corn and cook just until warmed through. Season with Tajín, salt, and pepper, and add a squeeze of lime if desired.
- In a large bowl or the baking dish, combine shredded chicken, Greek yogurt, cream of chicken soup, Hatch chiles, pico de gallo, juice of one lime, crushed tortilla chips, and 1–2 tablespoons chopped cilantro.
- Thin the mixture slightly with chicken stock—start with about 1 cup and add more only if needed so the mixture is cohesive but not wet.
- Adjust seasoning with salt, pepper, and Tajín. Mix thoroughly.
- Spread the mixture evenly in the baking dish and top with the prepared corn mixture.
- Finish with Cotija cheese and extra cilantro.
- Bake on the center rack until warmed through, about 30–45 minutes. Let rest 10 minutes before slicing to allow it to firm up.
Nutrition Information:
Serving Size:
1 serving
Amount Per Serving:
Unsaturated Fat: variable
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More recipes
Saffron Chicken and Mushrooms
Arroz con Gandules
Pumpkin Seed Granola
Greek Lamb Burgers
Check out my e-cookbook for more easy, flavorful recipes.
My favorite kitchen tools
I keep a selection of reliable tools in my kitchen that make cooking easier: long-lasting silicone tongs, sturdy sheet pans, a dependable pressure cooker, sharp knives, a versatile skillet, a good olive oil, a jar scraper, a wooden spoon, and a food scale. Invest in quality where it matters—these items will serve you for years.