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About This Recipe
This easy casserole recipe is one of those dinners that’s perfect when you want something comforting without spending a ton of time in the kitchen. It has all the cozy, cheesy layers you want from an enchilada casserole, but instead of a traditional enchilada sauce, everything is coated in a creamy honey mustard sauce.
Plus, unlike classic enchiladas, you just stack the chicken mixture and tortillas in a casserole dish, so there’s no need to roll each individual enchilada. Just mix everything together, layer it in a baking dish, add plenty of gooey cheese on top, and let the oven do the rest!
Serve with a side of crunchy tortilla chips, Spanish rice or white rice, pinto beans or refried beans, and all your favorite toppings for an easy meal the entire family will love!
Be sure to also try some of my other favorite recipes, including my Buffalo Chicken Enchilada Bake, Easy Ground Turkey Enchiladas, Chicken Enchilada Sliders, Elote Ground Turkey Enchilada Skillet, High Protein Classic Chicken Enchiladas, or Creamy Green Chili Chicken Enchilada Stack.
Why You’ll Love This Easy Chicken Enchilada Casserole Recipe
- Easy to make: There’s no complicated prep or rolling individual enchiladas. Just mix, layer, and bake!
- A fun twist on traditional enchiladas: The creamy honey mustard sauce gives this casserole a sweet, tangy flavor that’s a little unexpected but SO good.
- Great for any busy night: Simple ingredients, only 15 minutes of prep, and minimal cleanup!
- Family favorite: The creamy sauce and cheesy topping make this an easy dinner that the whole family will love.
- Meal prep: It reheats well, making it perfect for lunches or another easy dinner later in the week.
- Chicken: Use cooked, shredded chicken. Store-bought rotisserie chicken is an easy shortcut, but leftover chicken works, too.
- Tortillas: Small 6-inch flour tortillas work best. Cut them in half so they’re easy to layer in the baking dish. You can use whole wheat tortillas if preferred.
- Veggies: Shredded carrots, diced red bell pepper, corn, and red onion add a nice mix of sweetness, crunch, and flavor. Feel free to swap in whatever veggies you have on hand.
- Cheese: Shredded sharp cheddar cheese adds plenty of flavor and melts beautifully. You can substitute mild cheddar, Mexican blend, or Monterey Jack if you prefer.
- Honey mustard sauce: Plain Greek yogurt, cottage cheese, light mayo, yellow mustard, honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper come together to make a creamy, sweet, and tangy sauce. If you don’t have Greek yogurt, sour cream can be used instead.
- Use different cheese: Try Monterey Jack cheese, Colby Jack, pepper jack, or a Mexican cheese blend instead of cheddar.
- Add more veggies: This is a great recipe for cleaning out the fridge. Try adding spinach, zucchini, mushrooms, or black beans.
- Make it gluten-free: Use your favorite gluten-free flour tortillas and make sure all other ingredients are certified gluten-free.
- Use leftover turkey: Shredded leftover turkey works really well in place of the chicken, especially after the holidays.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a large mixing bowl, stir together the Greek yogurt, cottage cheese, mayonnaise, yellow mustard, Dijon, honey, vinegar, garlic powder, black pepper, and salt until well combined.
2. Add the shredded chicken, carrots, bell pepper, corn, red onion, and 1/2 cup of the cheddar cheese.
3. Stir until everything is evenly coated in the honey mustard mixture.
4. Spread about 1/3 of the chicken mixture in the bottom of the baking dish.
5. Top with half the tortilla halves, then another 1/3 of the chicken mixture.
6. Repeat with the remaining tortillas and finish with the final 1/3 of the chicken mixture.
7. Sprinkle the remaining 3/4 cup of cheddar cheese over top.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the casserole is hot throughout and the cheese is melted. Let rest for 5–10 minutes before serving.
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
You can reheat individual portions in the microwave until heated through, or cover the casserole with foil and reheat it in a 350°F oven until warm.
Helpful Tips
- Use rotisserie chicken: This is the easiest way to make this recipe even faster. Just shred the chicken, and you’re ready to go.
- Shred your own cheese: Freshly shredded cheese tends to melt more smoothly than pre-shredded cheese.
- Don’t skip the resting time: For best results, let the casserole sit for 5–10 minutes after baking to help ensure everything sets so it’s easier to serve.
- Taste the sauce before adding the chicken: If you prefer a sweeter honey mustard flavor, add a little more honey. For more tang, add an extra splash of apple cider vinegar or Dijon.
- Cut the tortillas in half: The smaller pieces make layering the casserole much easier and help create more even layers.
- Watch the cheese: Once you remove the foil, keep an eye on the casserole so the cheese gets melted and bubbly without becoming too browned.
Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you’re ready to bake. If it’s going straight from the refrigerator to the oven, you may need to add a few extra minutes to the covered baking time.
Can I use corn tortillas?
I recommend small flour tortillas because they stay soft and work well with the creamy filling. Corn tortillas can also be used, but they will have a slightly different texture and flavor.
Can I freeze honey mustard chicken enchilada casserole?
Yes. Cool the casserole completely, then portion it into freezer-safe containers and freeze. Thaw in the refrigerator before reheating for the best texture.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Honey Mustard Chicken Enchilada Casserole
Ingredients
- 2-2.5 cups cooked shredded chicken (300g)
- 6 small flour tortillas 6-inch, cut in half
- 1 cup finely shredded carrots (95g)
- 1 cup finely diced red bell pepper (150g)
- 1/2 cup corn (95g)
- 1/3 cup finely diced red onion (60g)
- 1.25 cups shredded sharp cheddar cheese (140g) divided
Creamy Honey Mustard Sauce:
- 1/2 cup plain Greek yogurt (120g)
- 1/2 cup cottage cheese (120g)
- 1/4 cup light mayo (60g)
- 3 Tbsp. yellow mustard (45g)
- 3 Tbsp. honey (63g)
- 1 Tbsp. Dijon mustard (15g)
- 2 tsp. apple cider or white vinegar (10g)
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/4 tsp. salt
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Instructions
- Preheat the oven to 375°F. Spray an 8×8-inch baking dish with cooking spray.
- Make the honey mustard sauce: In a large mixing bowl, stir together the Greek yogurt, cottage cheese, mayonnaise, yellow mustard, Dijon, honey, vinegar, garlic powder, black pepper, and salt until well combined.
- Add the filling: Add the shredded chicken, carrots, bell pepper, corn, red onion and 1/2 cup of the cheddar cheese. Stir until everything is evenly coated in the honey mustard mixture.
- Spread about 1/3 of the chicken mixture in the bottom of the baking dish. Top with half the tortilla halves, then another 1/3 of the chicken mixture. Repeat with the remaining tortillas and finish with the final 1/3 of the chicken mixture.
- Sprinkle the remaining 3/4 cup of cheddar cheese over top.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the casserole is hot throughout and the cheese is melted.
- Rest for 5–10 minutes before serving.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
