Chicken Enchilada Casserole has all the delicious taste you love from your favorite enchiladas, without all of the work. These easy chicken enchiladas are stacked rather than rolled. And, best of all, you can have dinner on the table in about 30 minutes.
Chicken Enchilada Casserole
If you’re missing your favorite Mexican restaurants, you can easily make a few of your cravings at home. Just grab a bag of tortilla chips, your favorite toppings, and this chicken enchilada casserole.
You won’t believe how simple it is to make. And, you can have it ready to serve in only 20 minutes. It makes enough for two 16 ounce cans that you’d buy at the store. So, it’s easy to make extra.
- 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
- 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 to a 14.5 ounce can of fire-roasted diced tomatoes.
- Mexican cheese blend
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How to make chicken enchilada casserole
It’s very easy to make this chicken enchilada recipe. You are basically stacking the ingredients in a baking dish and baking them.
You begin with the red enchilada sauce, then layer halves of corn tortillas, cooked chicken breast strips, diced green chilis, and shredded Mexican cheese blend.
Then, you continue to make layers on top of layers until all of your ingredients are gone. Cover the baking dish with aluminum foil and bake it for a total of 30 minutes.
It’s so much easier to make a chicken enchilada this way. And, it tastes so good!
If you’re wondering what size pan to use, you can use a 5×7 baking pan 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 recipe for entertaining or a Cinco de Mayo party so making extra is always good.
Optional toppings include fresh pico de gallo, sliced scallions, sliced olives, diced avocado, diced red onion, and sour cream.
There are so many different ways that you can make this enchilada casserole recipe. I never get tired of it. You can substitute other types of meat for the chicken if you like.
Use shredded pork, beef, or your favorite seafood. Or, you can always use tofu if you prefer to make this meatless.
And, you can always add vegetables if you want to.
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.
For a sour cream chicken enchilada casserole, mix sour cream with the red enchilada sauce. This results in creamy chicken enchiladas.
While I love adding cheese to this recipe, there’s no reason that you can’t leave it out if you’re lactose intolerant. Or, you can substitute cheddar for the traditional Mexican blend.
To make it really cheesy, double the amount of cheese you use.
To make this recipe gluten-free, look for gluten-free corn tortillas as the base. The rest of the ingredients should already be gluten-free.
If you have leftovers of this chicken enchilada casserole, you can cover them and store them in the refrigerator for up to three days.
To reheat the casserole, place the baking dish in a cold oven and set the oven to 350F. Reheat it until the leftovers are warm. How long this takes will depend on how many enchiladas you have.
What to Serve with Chicken Enchilada Casserole
If you add vegetables to the chicken enchilada recipe, 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!
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Other Tex Mex Meal Ideas
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 June 2020.