If you’re craving all the flavor of classic enchiladas without the rolling, fussing, or extra dishes, this Easy Enchilada Casserole is the perfect solution. It’s a simple, comforting, small‑batch Tex‑Mex bake made with layers of soft tortillas, tender chicken, rich green salsa, a homemade sour cream sauce, and plenty of melted cheese. Everything goes into one dish, bakes up bubbly and golden, and delivers that cozy, saucy, weeknight‑friendly goodness we all love.
This casserole is quick to assemble, uses everyday ingredients, and tastes like something you’d get from your favorite Mexican restaurant — only easier, fresher, and perfectly portioned for two.
All you need is a salad on the side, or maybe some steamed rice for those with heartier appetites. My daughter enjoyed hers with guacamole on the side as well.
Every once in a while I get to craving Mexican flavors. I have only ever once lived where there was a Mexican restaurant, so usually I have to make my own Mexican food. I don't know how authentic it is, but I do know that it is delicious so I don't really care about the authenticity of it.
When my children were growing up I used to make turkey enchiladas after Thanksgiving and Christmas every year. My husband loved them as did the children. It was a simple recipe that I had gotten from a Sunset Magazine, which only used tinned tomatoes, onions, green chilies and cooked turkey, which were rolled up in tortillas and baked with plenty of cheese on top. You couldn't even buy tortillas back then, so I used to make my own from scratch.
This enchilada casserole recipe comes from an old cookbook of mine entitled, Cooking from a Country Farmhouse by Susan Wyler. It is filled with lots of simple and delicious recipes. Not a dud in the bunch. No photographs, it was published back in 1993.
It is an easy way to enjoy enchiladas with no having to create a filling to wrap up in tortillas. Everything is simply layered in a dish and baked. It uses some store cupboard ingredients, poached chicken, cheese and a lush sour cream sauce. Simple ingredients put together in the easiest and most delicious way. It doesn't get much tastier than this!
INGREDIENTS NEEDED
TO MAKE
EASY ENCHILADA CASSEROLE
Except for the green salsa, there is nothing too out of the ordinary here.
- 1/2 pound (227g) skinless, boneless chicken breast meat
- 1 small onion, peeled and chopped
- 1/2 lime
- salt and black pepper to taste
- 6 corn tortillas
- 1/2 to 3/4 cup (129g-194g) green salsa or taco sauce
- 1 cup (160g) frozen corn, thawed and drained
- 1 cup (4 ounces/114g) cheddar cheese, grated
- 3/4 cup (180g) dairy sour cream
- 1/3 cup (80ml) milk
- chopped green onions, black olives or peppers to garnish
NOTES ON INGREDIENTS
- I used some chicken breast meat that I had purchased at Peltons. Peltons is a chicken and egg farm up in Torbrook. Their chicken is free range and delicious. I have noticed in recent years that supermarket chicken has no flavor and is tough. I would rather pay more for a better tasting product and eat it less often.
- On this occasion I did not have any corn tortillas. I used corn chips in their place. Not quite the same thing, but crisp and very delicious. I just crushed them a bit in my hands, adding three thin layers as per the recipe instructions.
- You can use well drained canned corn instead of the frozen if you wish.
- I used Cholula Salsa Verde.
- I used full fat sour cream and milk.
- My cheddar was an extra strong/sharp white cheddar cheese. You want one with a nice flavor and you want to grate it yourself.
HOW TO MAKE
EASY ENCHILADA CASSEROLE
Just a simple matter of poaching some chicken and layering it in a casserole dish with a few other tasty ingredients. Simple.
- Place the chicken in a saucepan of lightly salted cold water to cover. Bring to the boil. Reduce the heat to medium low and simmer for 12 minutes. (It should be just white in the center, but still juicy. You don't want it to be pink at all.)
- Remove from the heat and leave the chicken to stand in the hot liquid for a further 10 minutes. Remove to a plate and leave to cool. (The chicken will cook further as it sits in the hot water, but the water will keep it nice and moist.)
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a gratin dish large enough to hold everything. (My dish was about four by six inches in size, and two inches deep.)
- Shred the chicken into a bowl. Add the lime juice and chopped onion. Season to taste with salt and pepper. (You may need more lime juice. It all depends on your own taste,)
- Whisk the sour cream and milk together until smooth. (The mixture will be thick, but pourable.)
- Arrange 2 of the corn tortillas in the bottom of the gratin dish, overlapping as necessary to cover the bottom of the dish.
- Top with 1/2 of the shredded chicken. Drizzle with half of the salsa. Sprinkle half of the corn over top and then sprinkle with 1/3 of the cheese. Drizzle 1/3 of the sour cream over top.
- Cover with two more tortillas and repeat. Top with the last two tortillas. Drizzle with the remaining sour cream mixture and sprinkle with the chopped onions/olives or peppers.
- Bake in the preheated oven for 25 minutes or until steaming hot throughout.
- Serve hot with your favorite sides.
We enjoyed this with a Mexican Street Corn Salad, more sour cream and an extra drizzle of the green salsa. It was amazing.
HINTS AND TIPS FOR SUCCESS
Follow my hints and tips to make a really delicious casserole.
- Read through the recipe thoroughly before beginning so that you can familiarize yourself with any ingredients or equipment needed.
- Assemble everything you are going to need to make the recipe before you begin. That way you are less likely to leave something out.
- Follow the instructions succinctly. I cannot be held responsible for poor results from your not following the recipe as written.
- Use the best and freshest ingredients that you can afford to buy.
- Grate your own cheese if possible. They add fillers to pre-grated cheese to help it flow better.
- Use the right size dish.
- Do not overbake.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER COOKED CHICKEN IN THESE INSTEAD OF POACHING CHICKEN FROM SCRATCH?
Absolutely. You will need about 2 cups of shredded cooked chicken.
CAN THIS RECIPE BE DOUBLED?
Yes, you can successfully double or even triple this recipe, which makes it perfect to bring to pot luck suppers.
DO I NEED TO USE CORN TORTILLAS?
Absolutely not. You can use wheat tortillas or even use crushed corn chips as I have done on this occasion. I appreciate that corn tortillas are not available everywhere.
WHAT IS GREEN SALSA?
CAN I USE CANNED CORN INSTEAD OF FROZEN CORN?
Absolutely. The original recipe used canned corn. I just prefer the flavor of frozen corn over that of canned corn.
CAN THIS BE FROZEN?
I have never had the opportunity to freeze this myself, so I cannot say for sure. There is a possibility that the sour cream sauce will split on freezing.
A FEW MORE
ENCHILADA RECIPES YOU MIGHT ENJOY
We love enchiladas and Tex Mex flavors in my family. I always made turkey enchiladas with the leftovers after our holiday feasts. I think we enjoyed them almost as much as the holiday dinner. Here are a few other enchilada recipes that you might enjoy!
SHREDDED BEEF ENCHILADAS - A cozy, flavor‑packed meal that turns leftover roast beef into something truly irresistible. With just six simple ingredients, they deliver all the Tex‑Mex comfort you crave — tender beef, warm spices, melty cheese, and a bubbling red enchilada sauce that ties everything together. The filling is a gorgeous mix of shredded roast beef, sweet corn, and roasted green chilies, all lightly bound with sauce so every bite is juicy and flavorful. Rolled into soft flour tortillas, smothered in more sauce, and topped with a generous handful of cheese, they bake into a golden, bubbling dish that smells as good as it tastes.
ENCHILADAS CALABAZA - Creamy, comforting and packed with roasted butternut squash. A gorgeous, comforting twist on classic enchiladas — completely vegetarian, deeply flavorful, and wonderfully satisfying. The magic starts with roasted butternut squash, cooked until meltingly tender and then mashed with cream cheese and warm spices. The result is a silky, lightly spiced filling that’s so delicious you could eat it straight from the bowl. Finely sliced spring onions add freshness and a gentle bite, while soft corn (or corn‑wheat) tortillas wrap everything up into cozy little bundles. A generous pour of tomato salsa and a blanket of sharp cheddar turn the whole dish into a bubbling, golden pan of comfort.
Pin this recipe to your Dinner, Cooking for Two, Chicken or Casserole Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 3 servings
Easy Enchilada Casserole
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Simple and delicious. You can't as for much more than that.
Ingredients
- 1/2 pound (227g) skinless, boneless chicken breast meat
- 1 small onion, peeled and chopped
- 1/2 lime
- salt and black pepper to taste
- 6 corn tortillas
- 1/2 to 3/4 cup (129g-194g) green salsa or taco sauce
- 1 cup (160g) frozen corn, thawed and drained
- 1 cup (4 ounces/114g) cheddar cheese, grated
- 3/4 cup (180g) dairy sour cream
- 1/3 cup (80ml) milk
- chopped green onions, black olives or peppers to garnish
Instructions
- Place the chicken in a saucepan of lightly salted cold water to cover. Bring to the boil. Reduce the heat to medium low and simmer for 12 minutes. (It should be just white in the center, but still juicy.)
- Remove from the heat and leave the chicken to stand in the hot liquid for a further 10 minutes. Remove to a plate and leave to cool.
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a gratin dish large enough to hold everything.
- Shred the chicken into a bowl. Add the lime juice and chopped onion. Season to taste with salt and pepper.
- Whisk the sour cream and milk together until smooth.
- Arrange 2 of the corn tortillas in the bottom of the gratin dish, overlapping as necessary to cover the bottom of the dish.
- Top with 1/2 of the shredded chicken. Drizzle with half of the salsa. Sprinkle half of the corn over top and then sprinkle with 1/3 of the cheese. Drizzle 1/3 of the sour cream over top.
- Cover with two more tortillas and repeat. Top with the last two tortillas. Drizzle with the remaining sour cream mixture and sprinkle with the chopped onions/olives or peppers.
- Bake in the preheated oven for 25 minutes or until steaming hot throughout.
- Serve hot with your favorite sides.
Notes
I did not have any corn tortillas to use so I used crushed corn chips in their place. This worked very well.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
If you love simple cakes that taste like sunshine, this Orange Bundt Cake is going to be a new favorite. It’s soft, tender, beautifully moist, and infused with fresh orange zest and juice for a bright, natural citrus flavor in every bite. This is the kind of easy, old‑fashioned cake that feels special enough for company but simple enough for an everyday treat.
The batter comes together quickly, bakes up golden with that classic Bundt‑pan charm, and finishes with a sweet orange glaze that soaks into all the curves and ridges. It’s fresh, fragrant, and absolutely irresistible — perfect with a cup of tea, as an afternoon pick‑me‑up, or as a light dessert after supper.
Whether you’re a citrus lover or just want a cake that tastes like pure joy, this one will not disappoint.
There is a video channel that I like to watch on YouTube, Hance2601. It is a woman living in Finland. She does a lot of cooking and baking. I love peeking into different cultures anyways, but when they add cooking and baking to it, I am hooked.
A month or so ago she posted this video and she baked what looked to be a lovely Orange Bundt Cake in it. I immediately bookmarked it and made plans to bake it. Today was the day.
I had bought the oranges last week, but just never got around to it. I love simple cakes like this. Cakes in which the flavor and texture speak for themselves without there needing to be a lot of decoration, icing, etc. No fuss, no muss. Simple ingredients, techniques and flavors. A small indulgence to be enjoyed with a hot drink in the middle of the afternoon, without feeling like you are going way over the top. I think that is why I love European cakes most of all. They are delicious cakes that stand on their own without any excess flannel or pretention.
This cake did not disappoint. It went together simply and easily and baked up with a tender, moist and delicious crumb. The orange flavors are subtle and delicious. The hint of cardamom also adds a certain "Je ne sais quois."
If you are looking for a good and simple cake to enjoy this week, this may well be the one! Its fabulously delicious as is but would also be great served with a dollop of whipped cream and some fresh berries as a simple, yet special dessert.
INGREDIENTS NEEDED
TO MAKE
ORANGE BUNDT CAKE
Most ingredients for this cake are every day baking cupboard essentials, except for the oranges and the sour cream.
- 2 1/4 cups (250 g) all-purpose plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) fine granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup (120 ml) neutral oil
- 1 cup (120 g) plain yogurt or sour cream
- 1/2 cup (120 ml) fresh orange juice
- Finely grated zest of 2 oranges
- 1 tsp vanilla extract
- ½ tsp ground cardamom
For the glaze:
- 1/4 cup (60ml) fresh orange juice
- 2 TBS granulated sugar
NOTES ON INGREDIENTS
- Do not use self-raising flour. A combination of baking powder and soda is used in this recipe which works with the sour cream to give your cake good rise.
- I used Kirkland organic granulated sugar. In the U.K. use caster sugar.
- My oranges were quite large. Scrub them well in warm soapy water to remove any pesticides or insect debris before zesting. Dry well.
- I used sunflower oil.
- I used yogurt today. I did have sour cream in the house, but needed that for something else.
HOW TO MAKE ORANGE BUNDT CAKE
This is a really simple cake to put together. The perfect cake to enjoy with a cup of hot tea or coffee, or some whipped cream and fresh fruit.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch Bundt pan really well and set aside. (I use low fat canola oil spray and spray the tin generously.)
- Whisk all of the dry ingredients together in a bowl until well combined. Set aside. (I use a small wire whisk for this.)
- Beat the sugar and eggs together until slightly pale in color. (2 to 3 minutes.) Slowly beat in the oil until it is well incorporated. (I used my electric whisk for this to get the best volume for the eggs and sugar.)
- Stir in the sour cream, orange juice, zest and vanilla, combining well. (I switched back to a wire whisk.)
- Fold in the flour mixture, just to combine. (Don't overmix.)
- Pour into the prepared Bundt tin, leveling off the top. (It is a fairly thinnish batter.)
- Bake in the preheated oven for 40 to 50 minutes, until well risen, golden brown and a toothpick inserted in the center comes out clean. (Mine was done in exactly 40 minutes.)
- Leave to cool in the pan for 10 minutes before turning out onto a wire rack.
- Meanwhile heat the orange juice and sugar together until the sugar has completely dissolved. (I did this in the microwave.)
- Turn the cake out and slowly brush all over with the orange juice mixture, allowing it to soak into the cake while the cake is still warm. (Let the first brushing soak in before you apply more.)
- Cut into wedges to serve. (This is beautiful served with a hot drink. I had an orange spice herbal blend today.)
Dusting with icing sugar to finish is optional, but does give a very pretty finish!
HINTS AND TIPS FOR SUCCESS
If you follow my hints and tips, you can be sure of success.
- Read through the recipe several times to familiarize yourself with the ingredients and equipment needed to make the cake.
- Assemble everything you need before you begin. This helps to prevent you from leaving anything out.
- Butter your cake tin really well for the best release once the cake is baked.
- Follow the instructions to the "T."
- Use fresh oranges and fresh orange juice. (I needed two large naval oranges.)
- Make sure all of your ingredients are at room temperature for a better finish.
- Do not overbeat the batter. Over-beating can create a tough cake.
- Use a micro-plane grater to get really fine orange zest. Alternately use the small holes on a box grater.
- Brush the cake with the orange glaze while the cake is still warm so that the cake will absorb the glaze.
STORAGE ADVICE
- This cake will keep at room temperature in an airtight container for three to four days. For longer storage, refrigerate. Even so I wouldn't keep it for much more than 5 to 6 days.
- To freeze this cake, do not frost. Wrap the cake entirely in plastic cling film and then in a layer of aluminum foil. Place into a large zip lock baggie. Label, date, and freeze. It will keep frozen for up to three months.
A FEW OTHER BUNDT CAKES TO ENJOY
There is something about the shape of a Bundt cake that automatically makes it pretty, even without any decorations added. Here are a few more favorites of ours.
ROSALIE'S TOM & JERRY CAKE - A two toned Nova Scotia treasure baked with love. A recipe that's been passed from hand to hand, kitchen to kitchen, heart to heart. A family heirloom recipe that carries stories, memories and the scent of warm spices through generations. The magic lies in two delicious batters. “Tom” — a rich, dark, gingerbread‑like layer made with molasses, cocoa, warm spices, and sultana raisins. “Jerry” — a soft, buttery vanilla batter that bakes into the spiced layer, creating a beautiful marbled pattern. The crumb is moist, dense in the best way, and perfect with a dusting of icing sugar.
PINEAPPLE UPSIDE DOWN BUNDT CAKE - This recipe takes everything you love about the nostalgic classic and turns it into a show‑stopping dessert. Golden pineapple slices and bright maraschino cherries caramelize in a buttery brown‑sugar glaze, creating a glossy, jewel‑toned topping that looks as beautiful as it tastes. Beneath that sits a soft, tender homemade vanilla‑pineapple cake — moist, flavorful, and infused with real pineapple juice for a sunny sweetness in every bite. Baked in a Bundt pan, the cake becomes even more impressive: tall, elegant, and perfect for slicing into generous wedges. Once inverted, the fruit topping drapes over the cake like stained glass, and the warm caramel edges make each slice irresistible.
Pin this recipe to your Dessert or Cake Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Makes one Bundt Cake
Moist Orange Bundt Cake
Prep time: 10 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 10 M
This is one very delicious orange Bundt cake with a rich and buttery crumb. It is brushed with an orange sugar syrup while it is still warm, imparting even more orange flavor into the cake. This is a winner of a cake!
Ingredients
- 2 1/4 cups (250 g) all-purpose plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) fine granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup (120 ml) neutral oil
- 1 cup (120 g) plain yogurt or sour cream
- 1/2 cup (120 ml) fresh orange juice
- Finely grated zest of 2 oranges
- 1 tsp vanilla extract
- ½ tsp ground cardamom
For the glaze:
- 1/4 cup (60ml) fresh orange juice
- 2 TBS granulated sugar
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch Bundt pan really well and set aside.
- Whisk all of the dry ingredients together in a bowl until well combined. Set aside.
- Beat the sugar and eggs together until slightly pale in color. (2 to 3 minutes.) Slowly beat in the oil until it is well incorporated.
- Stir in the sour cream, orange juice, zest and vanilla, combining well.
- Fold in the flour mixture, just to combine. Don't overmix.
- Pour into the prepared Bundt tin, leveling off the top.
- Bake in the preheated oven for 40 to 50 minutes, until well risen, golden brown and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for 10 minutes before turning out onto a wire rack.
- Meanwhile heat the orange juice and sugar together until the sugar has completely dissolved.
- Turn the cake out and slowly brush all over with the orange juice mixture, allowing it to soak into the cake while the cake is still warm.
- Cut into wedges to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Comments (Atom)
Social Icons