Bobby Flay’s Chicken Enchilada Casserole brings all the bold, comforting flavors of classic enchiladas into a layered, easy-to-serve format. With tender shredded chicken, smoky enchilada sauce, melty cheese, and soft corn tortillas baked to perfection, this dish is a crowd-pleasing favorite that’s perfect for busy weeknights or casual get-togethers.

What is Bobby Flay Chicken Enchilada Casserole?

This casserole is a deconstructed take on traditional enchiladas. Instead of rolling each tortilla, ingredients are layered like a lasagna—making it quicker and more convenient without compromising on flavor. It features seasoned chicken, a homemade or store-bought enchilada sauce, and a blend of cheeses for a bubbly, golden-topped finish.

Other Bobby Flay Recipes

Why You Love This Recipe

One-pan convenience – Easy to prep, bake, and serve from a single dish.
Packed with bold, smoky flavor – Bobby Flay’s signature spices and sauce stand out.
Great for meal prep – Tastes even better the next day.
Perfect for a crowd – Serves well and reheats beautifully.
Customizable – Adjust the spice, cheese, or fillings to your taste.

Ingredients Needed to Make Bobby Flay Chicken Enchilada Casserole

Cooked shredded chicken – 3 cups (rotisserie or boiled chicken works well)
Corn tortillas – 10 to 12, cut in halves
Red enchilada sauce – 2 cups (homemade or store-bought)
Shredded cheese – 2 cups (cheddar, Monterey Jack, or Mexican blend)
Olive oil – 1 tablespoon
Onion (chopped) – 1 medium
Garlic (minced) – 3 cloves
Cumin powder – 1 teaspoon
Chili powder – 1 teaspoon
Salt and pepper – To taste
Fresh cilantro (chopped) – For garnish
Sour cream and lime wedges – Optional, for serving

Instructions to Prepare Bobby Flay Chicken Enchilada Casserole

Preheat the oven – Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Sauté onions and garlic – In a pan, heat olive oil. Add chopped onions and cook for 3–4 minutes. Stir in garlic, cumin, and chili powder; cook for another minute.
Mix chicken with sauce – Add shredded chicken to the skillet and pour in 1 cup of enchilada sauce. Stir to coat and warm through.
Layer the casserole – In the baking dish, spread a little enchilada sauce on the bottom. Add a layer of tortilla halves, followed by a layer of the chicken mixture and shredded cheese. Repeat until all ingredients are used, finishing with cheese on top.
Bake uncovered – Place in the oven and bake for 20–25 minutes, or until bubbly and the cheese is golden.
Rest and garnish – Let it sit for 5 minutes before slicing. Garnish with cilantro and serve with lime wedges or sour cream.

What Goes Well With Bobby Flay Chicken Enchilada Casserole

Serve with Mexican rice – A classic, filling combo.
Pair with refried beans – Adds creamy texture alongside the casserole.
Top with avocado or guacamole – Brings freshness and balance.
Add a crunchy salad – A light green salad with lime vinaigrette pairs well.
Enjoy with tortilla chips – Scoop up the cheesy goodness or serve on the side.

Pro Tips to Make Perfect Bobby Flay Chicken Enchilada Casserole

Use rotisserie chicken for speed – Saves time and adds flavor.
Char tortillas lightly before layering – Prevents sogginess and adds texture.
Don’t over-sauce each layer – Just enough to moisten without making it soggy.
Let it rest after baking – Makes slicing cleaner and allows flavors to settle.
Use freshly grated cheese – Melts better than pre-shredded varieties.

Variations of Bobby Flay Chicken Enchilada Casserole

Spice it up – Add jalapeños or chipotle in adobo to the sauce.
Make it creamy – Mix in a little sour cream or cream cheese to the chicken layer.
Add black beans or corn – For texture, color, and heartiness.
Use green enchilada sauce – A zesty tomatillo version changes things up.
Swap in ground beef or turkey – Great alternatives to chicken.

Storage Guidelines for Bobby Flay Chicken Enchilada Casserole

Refrigerate leftovers – Store in an airtight container for up to 4 days.
Freeze for later – Wrap tightly and freeze for up to 2 months.
Label portions – Freeze in single-serving containers for meal prep ease.

Reheating Tips for Bobby Flay Chicken Enchilada Casserole

Oven method for best texture – Cover with foil and bake at 350°F for 15–20 minutes.
Microwave for convenience – Reheat individual portions in 60-second intervals.
Add a splash of sauce – Prevents drying out when reheating.
Top with fresh garnishes after reheating – Like cilantro or a squeeze of lime.

Nutritional Value (per Serving)

Approximate values based on 6 servings

Calories: 430 kcal
Protein: 28 g
Fat: 22 g
- Saturated Fat: 9 g
Carbohydrates: 30 g
- Sugars: 4 g
Fiber: 4 g
Cholesterol: 80 mg
Sodium: 720 mg

FAQs

Can I use flour tortillas instead of corn?

Yes, but corn tortillas offer better texture and flavor for this type of casserole.

Can I assemble it ahead of time?

Absolutely. Prepare and refrigerate up to 24 hours in advance. Bake when ready to serve.

Is it freezer-friendly?

Yes, just freeze after assembling (before baking) or freeze baked portions for later.

How do I prevent it from getting soggy?

Lightly toast the tortillas and avoid over-saturating with sauce during layering.

Final Words

Bobby Flay’s Chicken Enchilada Casserole is everything we love about enchiladas—conveniently layered, baked, and full of bold Southwestern flavor. It’s easy to prepare, perfect for sharing, and always a hit. Make it your own with custom toppings and enjoy a deliciously satisfying meal.