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Flavorful Three-Chile Chicken Enchilada Casserole

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A smoky, spicy, and comforting casserole combining chipotle, pasilla, and ancho chiles with tender chicken and melty cheese. Perfect for quick weeknight dinners or cozy family meals.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great!)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 chipotle chile in adobo, chopped
  • 1 dried pasilla chile, stemmed and seeded, soaked in hot water until soft
  • 1 dried ancho chile, stemmed and seeded, soaked in hot water until soft
  • 1 cup chicken broth (preferably low sodium)
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 8 corn tortillas, cut into strips or quarters
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh cilantro, for garnish
  • Sour cream or Greek yogurt, for serving (optional)

Instructions

  1. Remove stems and seeds from the pasilla and ancho chiles. Place them in a small bowl and cover with hot water. Let soak for about 15 minutes until softened.
  2. While the chiles soak, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Stir in minced garlic and cook for another 30 seconds, until fragrant.
  3. Drain the softened pasilla and ancho chiles. Add them to a blender along with the chipotle chile, chicken broth, ground coriander, smoked paprika, and a pinch of salt and pepper. Blend until smooth. If the sauce is too thick, add a splash more broth.
  4. Pour the blended sauce into the skillet with the onions and garlic. Simmer over low heat for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if needed.
  5. Toss the shredded chicken with olive oil, cumin, garlic powder, salt, and pepper in a bowl to coat evenly.
  6. Preheat your oven to 375°F (190°C). Lightly grease the baking dish. Spread a thin layer of the chile sauce on the bottom. Add a layer of tortilla pieces, then half the chicken, a bit of sauce, and a sprinkle of both cheeses. Repeat the layering once more, finishing with cheese on top.
  7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is golden and bubbly.
  8. Let the casserole rest for 5 minutes after baking. Sprinkle with fresh cilantro and serve with sour cream or Greek yogurt if desired.

Notes

For extra crispy edges, broil the casserole for 2–3 minutes at the end but watch closely to avoid burning. Layer tortillas in strips rather than whole rounds for even baking and better sauce absorption. Use rotisserie chicken for convenience and juiciness. Adjust chile heat by adding or reducing chipotle or jalapeños. Dairy-free and vegetarian substitutions are possible.

Nutrition

Keywords: enchilada casserole, three chile, chicken casserole, Mexican casserole, spicy chicken, chipotle, pasilla, ancho, comfort food, easy dinner

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