Mom’s Easy Enchilada Casserole

Mom's Easy Enchilada Casserole mexican food dish

I finally got my mama in the kitchen with me to share some of her magic by making My Mom’s Easy Enchilada Casserole. It’s a super simple weeknight meal to throw together thats packed with flavor. She started making this years ago to cut down the time traditional enchiladas took and we’ve come to love this even more. Another plus is that it’s GREAT for breakfast the next morning with a sunny side up egg on top. 

Here’s a video of how I made my Mom’s Easy Enchilada Casserole! For another delicious family meal, check out my Mom’s Famous Pozole Recipe.

What You'll Need:

+ Corn tortillas (we used 12 for 2 layers)

+ 3 tbsp. avocado oil (plus more for quickly frying tortillas)

+ 1 rotisserie chicken, shredded 
1/2 white onion, finely diced

+ 1 tomato, finely diced
1 green bell pepper, finely diced

+ 3 cloves garlic, minced
7 oz. tomato sauce

+ 1 jalapeño, cut into rounds (optional for flavor)

+ Salt & pepper to taste

+ 1/2 tsp. cumin

+ 2 cups cheese, shredded

+ 2 cups chicken broth

+ 4 tsp. corn starch (dissolved in cold water to create slurry)


1. Heat skillet over medium high heat and add avocado oil. Add onions, tomatoes, bell pepper and sauté until onions are translucent. Add jalapeno rounds (optional) garlic, salt, pepper and cumin. Sauté for a few minutes until fragrant.

2. Add tomato sauce and cook down for 2-3 minutes. Add chicken broth and bring to a boil.

3. Preheat oven to 400 degrees.

4. Add corn starch slurry while mixing and allow this to simmer for 2-3 minutes to reduce. Remove from heat and set aside.
*Remove jalapeno rounds (if using) and blend if smooth sauce is preferred*

5. In separate skillet over medium heat. Heat oil and place tortillas in one by one, quickly flip with tongs. The goal is to quickly coat with hot oil to make sure they are pliable.

6. To assemble, place sauce at the bottom of the dish. Then place tortillas, shredded chicken, sauce, cheese and repeat. Top with cheese and bake for approximately 15-20 minutes until the cheese is melted and sauce is bubbling. Garnish with queso fresco/cotjia, onion, cilantro, and sour cream.

*Tip: You can easily adjust based on spice preference. If you prefer a less mild sauce, you can dice up jalapeno and incorporate into the sauce. Serve any leftovers with a sunny side up egg on top. Enjoy!

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