There are some dishes that just feel like a warm hug in a casserole dish, and for my family, this Halal Chicken Enchilada Casserole is exactly that. I remember the first time I made it on a drizzly Tuesday evening; the aroma of the warming spices and simmering tomato sauce filled the kitchen, promising something truly special for dinner. It’s more than just a meal; it’s a wonderful way to gather everyone around the table for a hearty, satisfying supper that is layered with rich, smoky flavours and topped with gloriously melty cheese.

What makes this particular recipe stand out is the balance we achieve. The homemade enchilada sauce is the star, bringing a depth that you just don’t get from a jar. It’s smoky from the paprika, earthy from the cumin, and has just a gentle warmth from the chilli. We layer this with tender, shredded Halal chicken and soft corn tortillas, creating a beautiful texture in every single bite. After testing this recipe five times, I finally got it just right – the sauce-to-filling ratio is perfect, ensuring it’s flavourful but not soggy.

This dish works beautifully for a relaxed weekend dinner with family or for when you have friends over. It’s also brilliant for meal prepping, as the flavours seem to get even better the next day. It’s a straightforward recipe that delivers a truly impressive result, one that always gets compliments and requests for the recipe.

Recipe Overview

This Halal Chicken Enchilada Casserole is a layered bake featuring shredded, seasoned Halal chicken and corn tortillas, all smothered in a rich, homemade red enchilada sauce and topped with a generous layer of melted cheese. The flavour profile is smoky, mildly spicy, and deeply savoury. It’s a satisfying one-pan meal that brings a taste of Mexican-inspired cuisine to your table, using entirely Halal ingredients. I found that letting the casserole rest for a few minutes after baking is key to letting it set properly for clean slices.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6-8 people
• Difficulty: Medium

Why You’ll Love This Halal Chicken Enchilada Casserole Recipe

• Genuine Flavour: The homemade sauce is the heart of this dish. The combination of toasted spices, fire-roasted tomatoes, and a touch of cocoa powder creates a complex, mole-like richness that is absolutely unforgettable.
• Ready in Under an Hour: From start to finish, this impressive casserole comes together in just about 55 minutes, making it achievable for a weeknight dinner.
• Flexible Recipe: You can easily adjust the spice level to your liking. Add more chilli powder for a fiery kick or keep it mild for the kids. You can also toss in a tin of black beans or sweetcorn with the chicken for extra texture and fibre.
• Great for Gatherings: This is my go-to dish for casual get-togethers. It can be assembled ahead of time, and it feeds a good number of people with minimal fuss when you’re ready to eat.
• Family Tested: This recipe has been wholeheartedly approved by my entire family. My husband, who’s usually picky, asked for seconds the first time he tried it!

Halal Chicken Enchilada Casserole Recipe

⏱️ 25 min prep  •  🍳 30 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, I always try to use fire-roasted tinned tomatoes for the sauce; they add an incredible smoky depth that really elevates the final dish. You can find them in most large supermarkets. For the chicken, any good quality Halal chicken breast or thigh meat will work wonderfully.

• For the Chicken Filling:
• 700g boneless, skinless Halal chicken breasts
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper to taste
• For the Enchilada Sauce:
• 1 tbsp olive oil
• 2 tbsp plain flour
• 3 tbsp chilli powder (mild or hot, to your preference)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cocoa powder (my secret ingredient for depth!)
• 500ml Halal chicken or vegetable stock
• 400g tin of chopped tomatoes (fire-roasted if possible)
• 1 tbsp tomato purée
• For Assembly:
• 12 corn tortillas
• 250g mature Cheddar or Monterey Jack cheese, grated
• Optional toppings: soured cream, fresh coriander, sliced spring onions, chopped avocado

Elena’s Tip: Don’t skip the cocoa powder in the sauce! It sounds unusual, but it doesn’t make the sauce taste of chocolate. Instead, it adds a wonderful, deep richness that balances the acidity of the tomatoes, similar to a traditional mole sauce.

How to Make Halal Chicken Enchilada Casserole

The process involves three main stages: preparing the chicken, making the sauce, and assembling the casserole. We’ll tackle them one by one for a smooth and enjoyable cooking experience. Let’s get started.

1. Cook and Shred the Chicken: Season the chicken breasts with salt and pepper. You can either poach them in simmering water for 15-20 minutes until cooked through, or bake them at 200°C (180°C fan) for 20-25 minutes. Once cooked, let them cool slightly, then shred the meat using two forks. Set aside.
2. Sauté the Aromatics: In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic, ground cumin, smoked paprika, and oregano. Cook for another minute until fragrant.
3. Combine the Filling: Add the shredded chicken to the pan with the onions and spices. Stir everything together until the chicken is well-coated. Remove from the heat and set aside.
4. Start the Sauce: In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Whisk in the plain flour and cook for one minute to create a roux. Add the chilli powder, cumin, garlic powder, and cocoa powder, whisking constantly for 30 seconds to toast the spices.
5. Finish the Enchilada Sauce: Gradually pour in the chicken stock while whisking continuously to avoid lumps. Once smooth, stir in the chopped tomatoes and tomato purée. Bring the sauce to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until it has thickened slightly. Season with salt and pepper to taste.
6. Preheat and Prepare: Preheat your oven to 190°C (170°C fan). Lightly grease a 23x33cm (9×13 inch) casserole dish.
7. Assemble the Casserole: Spread a thin layer (about 125ml) of the enchilada sauce on the bottom of the prepared dish. What works best for me is to briefly dip each tortilla into the warm sauce before layering. Arrange a single layer of 6 tortillas over the sauce, overlapping them slightly to cover the base.
8. Layer the Filling: Spoon half of the shredded chicken mixture evenly over the tortillas. Pour over a third of the remaining sauce, and then sprinkle with a third of the grated cheese.
9. Create the Second Layer: Repeat the process: arrange the remaining 6 tortillas, top with the rest of the chicken, pour over another third of the sauce, and sprinkle with another third of the cheese. Finish by pouring the last of the sauce over the top and scattering the remaining cheese evenly.
10. Bake to Perfection: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown on top.
11. Rest and Serve: Remove from the oven and let the casserole rest for at least 10 minutes before serving. This is crucial for it to set, making it much easier to slice. Garnish with your favourite toppings and enjoy! For other delicious chicken dinners, you might like these Smoky Grilled Chicken Skewers.

Tips From My Kitchen

• Temperature Control: When making the sauce, keep the heat on a steady medium. If the heat is too high when you add the flour and spices, they can burn easily, which will give the sauce a bitter taste. A gentle heat toasts them perfectly.
• The Secret Step: I learned that lightly warming the corn tortillas in a dry frying pan for about 20-30 seconds per side makes them more pliable and less likely to crack during assembly. It also helps them absorb the sauce without becoming mushy.
• Make-Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover it tightly with foil and refrigerate. When you’re ready to bake, you may need to add 5-10 minutes to the cooking time.
• Storage: Leftovers are fantastic! Store any remaining casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven at 180°C until warmed through.

Common Mistakes to Avoid

• Overcrowding the Pan: When you’re cooking the chicken (if pan-frying) or sautéing the onions, ensure your pan is large enough. Overcrowding will cause the ingredients to steam rather than brown, which means you lose out on a lot of flavour development.
• Wrong Temperature: Baking the casserole at too high a temperature can cause the cheese on top to burn before the centre is properly heated through. Stick to 190°C (170°C fan) for an even bake. To ensure the chicken is safely cooked, the internal temperature should always reach 74°C (165°F) as recommended by the Food Standards Agency.
• Skipping the Rest Time: I know it’s tempting to dive right in when it comes out of the oven, but skipping the 10-minute rest is a mistake. This time allows the layers to set and the sauce to be absorbed slightly, meaning you’ll get neat, beautiful slices instead of a sloppy pile.

Delicious Variations to Try

One of the things I love about this enchilada casserole is how adaptable it is. Feel free to play around with the ingredients to make it your own!

• Spicy Version: For those who like it hot, add one or two finely chopped jalapeños or a pinch of cayenne pepper to the onion and garlic mixture. You can also use a hot chilli powder in the sauce for an extra kick.
• Vegetarian Option: Swap the Halal chicken for two tins of black beans (rinsed and drained) and a 300g tin of sweetcorn. Mash one tin of the beans slightly to help bind the filling. Use vegetable stock in the sauce.
• Different Protein: This recipe works wonderfully with Halal beef mince. Simply brown 500g of mince with the onions and spices instead of using shredded chicken. If you enjoy beef dishes, you might also like this Savory Beef and Broccoli Stir Fry.

What to Serve With Halal Chicken Enchilada Casserole

This casserole is a hearty meal on its own, but a few simple sides can round it out beautifully.

• Cilantro-Lime Rice: Fluffy white rice stirred through with fresh coriander and a generous squeeze of lime juice. It’s fresh, zesty, and cuts through the richness of the casserole perfectly.
• Simple Avocado Salad: Diced avocado, red onion, cherry tomatoes, and a little coriander, all tossed with lime juice and a pinch of salt. It adds a creamy, refreshing contrast.
• Non-Alcoholic Lime Spritzer: A simple mix of fresh lime juice, sparkling water, and a touch of mint is a wonderfully refreshing drink to serve alongside.

Frequently Asked Questions

Halal Chicken Enchilada Casserole

A delicious and easy-to-make weeknight casserole featuring tender shredded chicken layered with corn tortillas and a rich, homemade enchilada sauce. Ready in under an hour, it's perfect for family dinners or casual gatherings.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 545

Ingredients Method Notes

Ingredients

  

For the Chicken Filling

• 700 g boneless skinless Halal chicken breasts
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper to taste

For the Enchilada Sauce

• 2 tbsp plain flour
• 3 tbsp chilli powder mild or hot, to your preference
• 1/2 tsp garlic powder
• 1/4 tsp cocoa powder my secret ingredient for depth!
• 500 ml Halal chicken or vegetable stock
• 400 g tin of chopped tomatoes fire-roasted if possible
• 1 tbsp tomato purée

For Assembly

• 12 corn tortillas
• 250 g mature Cheddar or Monterey Jack cheese grated
• Optional toppings: soured cream fresh coriander, sliced spring onions, chopped avocado
• Genuine Flavour: The homemade sauce is the heart of this dish. The combination of toasted spices fire-roasted tomatoes, and a touch of cocoa powder creates a complex, mole-like richness that is absolutely unforgettable.
• Ready in Under an Hour: From start to finish this impressive casserole comes together in just about 55 minutes, making it achievable for a weeknight dinner.
• Flexible Recipe: You can easily adjust the spice level to your liking. Add more chilli powder for a fiery kick or keep it mild for the kids. You can also toss in a tin of black beans or sweetcorn with the chicken for extra texture and fibre.
• Great for Gatherings: This is my go-to dish for casual get-togethers. It can be assembled ahead of time and it feeds a good number of people with minimal fuss when you're ready to eat.

Method

 

1. Cook and Shred the Chicken: Season the chicken breasts with salt and pepper. You can either poach them in simmering water for 15-20 minutes until cooked through, or bake them at 200°C (180°C fan) for 20-25 minutes. Once cooked, let them cool slightly, then shred the meat using two forks. Set aside.
2. Sauté the Aromatics: In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic, ground cumin, smoked paprika, and oregano. Cook for another minute until fragrant.
3. Combine the Filling: Add the shredded chicken to the pan with the onions and spices. Stir everything together until the chicken is well-coated. Remove from the heat and set aside.
4. Start the Sauce: In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Whisk in the plain flour and cook for one minute to create a roux. Add the chilli powder, cumin, garlic powder, and cocoa powder, whisking constantly for 30 seconds to toast the spices.
5. Finish the Enchilada Sauce: Gradually pour in the chicken stock while whisking continuously to avoid lumps. Once smooth, stir in the chopped tomatoes and tomato purée. Bring the sauce to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until it has thickened slightly. Season with salt and pepper to taste.
6. Preheat and Prepare: Preheat your oven to 190°C (170°C fan). Lightly grease a 23x33cm (9x13 inch) casserole dish.
7. Assemble the Casserole: Spread a thin layer (about 125ml) of the enchilada sauce on the bottom of the prepared dish. What works best for me is to briefly dip each tortilla into the warm sauce before layering. Arrange a single layer of 6 tortillas over the sauce, overlapping them slightly to cover the base.
8. Layer the Filling: Spoon half of the shredded chicken mixture evenly over the tortillas. Pour over a third of the remaining sauce, and then sprinkle with a third of the grated cheese.
9. Create the Second Layer: Repeat the process: arrange the remaining 6 tortillas, top with the rest of the chicken, pour over another third of the sauce, and sprinkle with another third of the cheese. Finish by pouring the last of the sauce over the top and scattering the remaining cheese evenly.
10. Bake to Perfection: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown on top.
11. Rest and Serve: Remove from the oven and let the casserole rest for at least 10 minutes before serving. This is crucial for it to set, making it much easier to slice. Garnish with your favourite toppings and enjoy! For other delicious chicken dinners, you might like these Smoky Grilled Chicken Skewers.

Notes

This casserole can be assembled ahead of time. For extra texture and fibre, add a can of black beans or sweetcorn to the chicken filling. Let rest for 10 minutes before serving to allow it to set for easier slicing.

I truly hope you and your loved ones enjoy this Halal Chicken Enchilada Casserole as much as we do in my home. It’s a recipe born from lots of testing and tweaking, and it’s become a real staple for us. If you give it a try, please do leave a comment below and let me know how it turned out – I love hearing from you! Happy cooking, Elena.