This Easy Chicken Enchilada Casserole is a simple and delicious way to enjoy all the flavors of classic enchiladas without the hassle of rolling tortillas. It’s layered with tender chicken, gooey cheese, and zesty enchilada sauce, making it a family favorite. With just a few ingredients and minimal prep, it’s perfect for weeknight dinners or a cozy weekend meal.
| Servings | Total |
| 6 | 50mins |
History of Chicken Enchilada Casserole
The traditional enchilada has roots in Mexican cuisine, where tortillas are rolled around fillings like meat, cheese, or beans, then topped with a savory sauce. The casserole version was created as a quicker, more convenient way to enjoy those same flavors in a layered, baked dish. This easy twist has become a popular comfort food in American households.
Why Chicken Enchilada Casserole?
- Easy to Make: No need to roll individual enchiladas—just layer and bake!
- Family-Friendly: Kid-approved and great for feeding a crowd.
- Versatile: Customize with different fillings like beans, veggies, or beef.
- Great for Leftovers: Reheats well for the next day’s lunch or dinner.
What is Chicken Enchilada Casserole Made of?
This casserole typically includes:
- Shredded chicken (rotisserie chicken works great)
- Corn or flour tortillas (cut or layered)
- Red enchilada sauce (store-bought or homemade)
- Shredded Mexican cheese blend (cheddar, Monterey Jack, or a combination)
- Optional add-ins like black beans, corn, or green chiles
What to Have with Chicken Enchilada Casserole
Serve this dish with:
- Mexican rice or cilantro-lime rice
- Black beans or refried beans
- A fresh green salad with lime vinaigrette
- Guacamole, sour cream, and salsa on the side
Is Chicken Enchilada Casserole Healthy?
This dish can be made healthier by using whole-grain tortillas, low-fat cheese, and a homemade enchilada sauce with less sugar and sodium. You can also add vegetables like bell peppers, zucchini, or spinach for extra nutrition.
Kitchen Equipment
- Large baking dish (9×13 recommended)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
- Aluminum foil
Ingredients
- 3 cups cooked, shredded chicken
- 10 small corn or flour tortillas (cut into quarters)
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or both)
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- Optional toppings: chopped green onions, chopped cilantro, sour cream, guacamole
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Filling: In a mixing bowl, combine shredded chicken, 1 cup enchilada sauce, black beans (if using), and corn (if using). Mix well.
- Assemble Layers: Spread 1/4 cup of enchilada sauce at the bottom of the greased baking dish. Layer 1/3 of the tortilla pieces on top, followed by 1/3 of the chicken mixture, and 1/3 of the shredded cheese. Repeat these layers twice, ending with a final layer of cheese on top.
- Bake: Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro, green onions, and a dollop of sour cream or guacamole, if desired.
Tips
- Use rotisserie chicken to save time.
- Add green chiles or jalapeños for an extra spicy kick.
- Make it vegetarian by swapping chicken for black beans and sautéed vegetables.
- If using flour tortillas, toast them slightly before layering to prevent them from becoming too soft.
Conclusion
This Easy Chicken Enchilada Casserole is a simple, satisfying dinner that’s perfect for family meals or potlucks. With layers of tender chicken, tortillas, and cheesy goodness, it’s hard to resist. Customize it with your favorite toppings, and enjoy a delicious meal that’s sure to become a family favorite!
MORE RECIPES
Easy Chicken Enchilada Casserole Recipe
Equipment
- Large baking dish (9×13 recommended)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
- Aluminum foil
Ingredients
- 3 cups cooked, shredded chicken
- 10 small corn or flour tortillas (cut into quarters)
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or both)
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- Optional toppings: chopped green onions, chopped cilantro, sour cream, guacamole
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, 1 cup enchilada sauce, black beans (if using), and corn (if using). Mix well.
- Spread 1/4 cup of enchilada sauce at the bottom of the greased baking dish. Layer 1/3 of the tortilla pieces on top, followed by 1/3 of the chicken mixture, and 1/3 of the shredded cheese. Repeat these layers twice, ending with a final layer of cheese on top.
- Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro, green onions, and a dollop of sour cream or guacamole, if desired.