Layered Chicken Enchilada Casserole + Video
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Layered Chicken Enchilada Casserole has all the delicious taste you love from your favorite enchiladas, without all of the work! This easy chicken Mexican casserole is stacked rather than rolled. And, best of all, you can have dinner on the table in about 30 minutes.
If you’re missing your favorite Mexican restaurants, you can easily make a few of your cravings at home.
Whether it’s something simple like chips with fresh salsa and guacamole, or juicy, shrimp tacos, there’s no shortage of ways to enjoy your favorite South-of-the-border flavors.
Layered Chicken Enchilada Casserole
When you need something to feed the whole family fast, you’ll want to turn to this cheesy chicken enchiladas casserole.
You won’t believe how simple it is to make, and you can have it ready to serve in only 20 minutes!
If you’re wondering what size pan to use, you can use a 5×7 or an 8×8 baking pan for this recipe.
Using a 9×13 would work if you are going to double the recipe. This is an easy dish for entertaining or a Cinco de Mayo party, so making extra is always good!
Ingredient Notes and Substitutions
- Red enchilada sauce – I have a homemade red enchilada sauce recipe that’s a cinch to make, but feel free to use store bought sauce.
- Corn tortillas – These are a bit sturdier and won’t get soggy like flour tortillas will.
- Cooked chicken – If you don’t want to cook the chicken breasts yourself, using a rotisserie chicken is a great option!!
- Fire-roasted diced green chiles – There’s a well-known brand called Ro-Tel that I like to use.
If you can’t find it, you can simply combine a small can of diced green chiles with a 14.5 ounce can of fire-roasted diced tomatoes, then only use half.
- Mexican cheese blend – In a pinch, shredded cheddar or Monterey Jack would be just as tasty in this layered chicken enchilada casserole!
Optional toppings include fresh pico de gallo, sliced scallions, sliced olives, diced avocado, diced red onion, and sour cream.
What to Serve with Easy Chicken Enchilada Casserole
If you add vegetables to your cheesy chicken enchiladas casserole, it can be a complete meal on its own!
But, if you want to serve a side dish with it, consider a garden salad, steamed veggies, or any of these Mexican sides!
There are so many different ways that you can make this easy chicken enchilada casserole recipe. I never get tired of it!
- Swap out the meat. Use shredded pork, beef, or your favorite seafood. Or, you can always use tofu if you prefer to make this meatless.
- Add some veggies. Why not try sliced green bell peppers, mushrooms, onions, or even fresh spinach?
This recipe is an easy way to hide extra vegetables if you have a picky eater.
- Make it creamy. Mix sour cream with the red enchilada sauce for creamy and cheesy chicken enchilada casserole.
- Need gluten-free? Simply look for certified gluten-free corn tortillas as the base. The rest of the ingredients should naturally be gluten-free.
Storing and Reheating Cheesy Chicken Enchilada Casserole
If you have leftovers of this cheesy chicken enchilada casserole, you can cover them and store them in the refrigerator for up to 3 days.
To reheat the casserole, place the baking dish in a cold oven and set the oven to 350F. This step is important so your baking dish doesn’t crack in the oven!
Reheat until the leftovers are warmed through. How long this takes will depend on how full the pan is.
You can also warm individual portions of layered chicken enchilada casserole in the microwave instead.
Easy Chicken Mexican Casserole FAQ
Absolutely! Simply assemble the layered chicken enchilada casserole as directed (I suggest using a foil pan), then wrap tightly with several layers of plastic wrap and foil.
Freeze for up to 3 months, then bake from frozen by adding an extra 10-15 minutes to the cooking time.
You could also freeze your easy chicken Mexican casserole after it has been cooked, then bake until warmed through.
Yes, but you would need to adjust some of the seasonings and ingredients.
For a similar layered effect, I would suggest making my Taco Lasagna instead!
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Other Tex Mex Meal Ideas
Layered Chicken Enchilada Casserole + Video
- 2 cups red enchilada sauce
- 6 8-inch corn tortillas
- 1 pound chicken breasts, cooked and shredded (or rotisserie chicken)
- 7 ounces Rotel, (fire roasted tomatoes w/ green chiles)
- 12 ounces shredded Mexican cheese blend
- fresh pico de gallo, sliced scallions, sliced olives, diced avocado, diced red onion, sour cream
- Preheat your oven to 350°F.
- Add 1 cup of enchilada sauce to the bottom of your casserole dish. Add 4 tortilla halves to the bottom of the dish and flip over to coat both sides in the sauce. Place the tortillas with the cut edge against the side of the pan so it covers the bottom of the dish.
- Add about 1/3 of chicken and chiles over the tortillas. Sprinkle 1/3 of the cheese over top.
- Add 1/2 cup of enchilada sauce over the cheese. Spread sauce evenly with a spatula.
- Layer with 4 tortilla halves placed so they cover the casserole. Add another 1/3 of chicken, chiles, and cheese.
- Add another 1/2 cup of enchilada sauce and spread with a spatula.
- Layer with the remaining 4 tortilla halves placed so they cover the casserole. Add the remaining 1/3 of chicken, chiles, and cheese.
- Cover your baking dish with aluminum foil. Bake for 20 minutes.
- Uncover your baking dish and return to the oven for 5-10 more minutes or until the cheese is completely melted. (I like to broil it for the last minute or two so it gets a beautiful bubbly and browned topping).
- Garnish with preferred toppings. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2016, updated and republished March 2023
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Do you have to use corn tortillas? Can you use flour?
Made this last night, very easy and very delicious. I substituted Verde enchilada sauce for the red, and added a layer of spinach. It's even better the next day.
Just had this for dinner, and it is so good. It is the taste of enchiladas but with much less effort. Very good recipe!
This was so tasty. I was afraid my daughter wouldn’t eat it bc my enchilada sauce was a bit spicy, but she ate it all up and wants it at school tomorrow. I did add frozen mixed veggies to it, but would’ve loved it without, too. Thank you.