Print

Bobby Flay Chicken Enchilada Casserole

Bobby Flay Chicken Enchilada Casserole
Print Recipe

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.

Ingredients

  • Cooked shredded chicken – 3 cups (rotisserie or boiled chicken works well)

  • Corn tortillas – 10 to 12, cut in half

  • 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

  • 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.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-chicken-enchilada-casserole/