Stacked enchilada casserole

This stacked enchilada casserole is a delicious recipe using your leftover Easy Bird rotisserie chicken. This crowd-pleasing Mexican chicken enchilada casserole is packed with huge flavour and is sure to satisfy the whole family. Serve with a tomato salad and avocado to cut through the richness.


  • 4 medium red banana peppers
  • 2 Tbsp grapeseed/cooking oil
  • 1 Chilli (or more), chopped
  • 2 medium onions, sliced
  • 4 cloves garlic, finely chopped
  • 1 can of diced tomatoes
  • 2 handfuls of coriander leaves
  • 1 tsp ground cumin
  • 2 tsp honey
  • 250ml – 300ml chicken stock
  • 1 tin mixed beans, drained
  • Salt and freshly ground black pepper to taste
  • 1 lime, juiced
  • 300g chicken, cooked meat pulled or shredded
  • 20 small corn tortilla chips
  • 1/2 cup crème fraîche or sour cream
  • 1 cup Swiss cheese, grated
  • 1 cup white cheddar cheese, grated
  • Coriander leaves, for garnish



1. Turn the grill function of the oven on and arrange the peppers on an oven tray, put them under the grill and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven open to allow the steam to escape and to keep an eye on the peppers. (Peppers can also be easily charred over an open stovetop flame if you have gas burners.) Put the peppers in a plastic packet which will force the peppers to sweat. Allow the peppers to sit until cool enough to handle. Peel and de-seed the peppers. Do not wash peppers!

2. Heat the oil, in a pot over medium heat. Add the jalapeno, onions, and garlic and cook until the onions soften about 5 minutes.

3. Put the tin tomatoes and a small handful of coriander in a food processor. Coarsely chop the roast peppers and add them to the processor to process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the onion pot and stir to combine. Stir in the cumin, honey, tin of beans and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

Stacked enchilada casserole

4. Pour a thin layer of sauce into the bottom of a medium casserole. Layer the corn tortilla chips on top with some shredded chicken, dot with some sauce and small spoonfuls of creme fraiche or sour cream and sprinkle with a little of the 2 kinds of cheese. Repeat once or twice more, depending on the size of your casserole dish. Cool and chill for a make-ahead meal.

5. Preheat the oven to 190ºC and once hot, put the casserole on a baking sheet and bake until heated through and bubbly on top, about 30 to 40 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with fresh coriander leaves and serve.


  • carolepaxton on Nov 11, 2018, Reply

    looks like a really great recipe .. will definitely try it xx

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