Easy Kosher Chicken Enchilada Casserole Recipe

By /
Jump to Recipe Print Recipe

I’ve been making this chicken enchilada casserole for years, and it’s become one of those recipes I rely on when I need to feed a crowd. The original inspiration came from a potluck dinner where someone brought a version with cheese, but since I keep kosher, I had to figure out how to make it work without dairy. Turns out, it’s even better this way.

The key to getting the flavors right is building layers. I start with shredded chicken that’s been cooked with cumin and chili powder, then layer it with soft corn tortillas and a rich enchilada sauce made from scratch. Instead of cheese, I use a combination of seasoned breadcrumbs and extra sauce to create that satisfying, saucy texture you want in a good casserole.

Building Flavor Without Dairy

What makes this version work so well is that you can prep most of it ahead of time. I often assemble the whole thing in the morning, cover it with foil, and pop it in the oven when I get home from work. The tortillas soften as they bake and absorb all those spices, while the top gets slightly crispy from the breadcrumbs. It’s comfort food that happens to follow kashrut laws.

Perfect for Make-Ahead Meals

This casserole works perfectly for Shabbat dinner when you want something hearty but not too complicated. I usually serve it with a simple salad and some Mexican rice. The leftovers reheat beautifully too, which makes it great for meal prep during busy weeks.

Easy Kosher Chicken Enchilada Casserole Recipe - Mexican-American recipe
I've been making this chicken enchilada casserole for years, and it's become one of those recipes I rely on when I need to feed a crowd. The original inspiration came from a potluck dinner where someone brought a version with cheese, but since I keep kosher, I had to figure out how to make it work without dairy. Turns out, it's even better this way. The key to getting the flavors right is building layers. I start with shredded chicken that's been cooked with cumin and chili powder, then layer it with soft corn tortillas and a rich enchilada sauce made from scratch. Instead of cheese, I use a combination of seasoned breadcrumbs and extra sauce to create that satisfying, saucy texture you want in a good casserole. What makes this version work so well is that you can prep most of it ahead of time. I often assemble the whole thing in the morning, cover it with foil, and pop it in the oven when I get home from work. The tortillas soften as they bake and absorb all those spices, while the top gets slightly crispy from the breadcrumbs. It's comfort food that happens to follow kashrut laws. This casserole works perfectly for Shabbat dinner when you want something hearty but not too complicated. I usually serve it with a simple salad and some Mexican rice. The leftovers reheat beautifully too, which makes it great for meal prep during busy weeks.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Enchilada Sauce
  • 3 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 2 cups chicken broth kosher
  • 2 tbsp tomato paste
  • 1 tsp kosher salt or to taste
For Assembly
  • 12 corn tortillas 6-inch
  • 1 medium onion diced
  • 1 can black beans 15 oz, drained and rinsed
  • 1/2 cup panko breadcrumbs
  • 2 tbsp olive oil for breadcrumbs
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Chicken
  1. Preheat oven to 375°F. Season chicken breasts with cumin, chili powder, paprika, salt, and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden and cooked through.
  3. Let chicken rest for 5 minutes, then shred using two forks. Set aside.
Make the Enchilada Sauce
  1. In the same skillet, heat 3 tablespoons olive oil over medium heat. Whisk in flour and cook for 1 minute.
  2. Add chili powder, cumin, garlic powder, and oregano. Cook for another 30 seconds until fragrant.
  3. Gradually whisk in chicken broth and tomato paste. Bring to a simmer and cook for 5-8 minutes until thickened. Season with salt to taste.
Assemble the Casserole
  1. Grease a 9x13 inch baking dish. Spread 1/2 cup enchilada sauce on the bottom.
  2. Mix shredded chicken with diced onion and black beans. Add 1/2 cup of the enchilada sauce to moisten.
  3. Cut tortillas in half. Layer half the tortilla pieces over the sauce in the baking dish.
  4. Spread half the chicken mixture over tortillas, then pour 1/3 of remaining sauce over chicken.
  5. Repeat layers: remaining tortillas, remaining chicken mixture, and remaining sauce.
  6. Mix panko breadcrumbs with 2 tablespoons olive oil and sprinkle over the top.
Bake and Serve
  1. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until breadcrumbs are golden.
  2. Let cool for 5 minutes before serving. Garnish with fresh cilantro.

Notes

You can assemble this casserole up to 24 hours ahead and refrigerate covered. Add 10 minutes to the covered baking time if cooking from cold. Leftovers keep in the fridge for up to 3 days and reheat well in the microwave. For extra heat, add a diced jalapeño to the chicken mixture.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 820mg 36%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top