The Best Creamy Chicken Enchilada Casserole (Easy Recipe!)
Your Ingredient List for a Cheesy, Bubbly Masterpiece. Simple ingredients, an Italian-inspired twist, and a silky yogurt white sauce make this enchilada casserole rich, tangy, and weeknight-easy.
Equipment
- 9×13-inch casserole dish
- Large Skillet
- Whisk
- Mixing Bowls
- Measuring Cups & Spoons
- Chef’s knife & cutting board
- Spatula
- Aluminum foil (optional for resting)
Ingredients
For the Cheesy Chicken Filling
- 2 to 3 cups cooked shredded chicken great use for rotisserie chicken
- 2 cups shredded Italian cheese blend divided: 1 cup filling + 1 cup topping
- 8 flour tortillas (8-inch) soft & pliable
For the Creamy Yogurt Sauce
- 1 Tbsp olive oil for sautéing peppers
- 3 Tbsp unsalted butter forms a roux with flour
- 1 red bell pepper, diced for color & mild sweetness
- 3 Tbsp all-purpose flour thickens the sauce
- 2 cups chicken broth savory base
- 1 cup plain yogurt stir in off heat to prevent curdling
- 1 tsp Italian seasoning herbaceous warmth
- salt & black pepper to taste
- 1 Tbsp fresh parsley, chopped divided: 1/2 Tbsp in sauce + 1/2 Tbsp garnish
Instructions
- Preheat & prep dish: Heat oven to 425°F (218°C). Grease a 9×13-inch casserole dish.
- Make filling: In a bowl, combine 2–3 cups shredded chicken with 1 cup Italian cheese blend.
- Roll enchiladas: Divide filling among 8 tortillas, roll snugly, and place seam-side down in the dish.
- Sauté peppers & start sauce: In a large skillet, heat olive oil over medium. Cook diced red bell pepper with a pinch of salt 2–3 minutes; remove. Melt butter in the same skillet, whisk in flour, and cook 1 minute to form a roux.
- Build creamy yogurt sauce: While whisking, slowly pour in chicken broth until smooth and thickened. Remove from heat; stir in yogurt, cooked peppers, Italian seasoning, salt, pepper, and 1/2 Tbsp parsley.
- Assemble & bake: Pour sauce evenly over rolled tortillas; top with remaining 1 cup cheese. Bake 20–25 minutes until bubbly and golden.
- Rest & serve: Cool 7–10 minutes to set. Garnish with remaining parsley (or cilantro) and serve warm.
Notes
Leftover-friendly: Rotisserie chicken keeps prep fast and reduces food waste. Stir yogurt off heat to prevent curdling and keep the sauce silky. Swap parsley with cilantro for a more classic enchilada finish.