Chicken Enchilada Casserole

This Chicken Enchilada Casserole delivers all the comforting, bold flavors of classic enchiladas in an easy-to-make, layered dish. No rolling required—just stack, bake, and enjoy! This recipe is perfect for busy weeknights, meal prep, or family gatherings.

Why You’ll Love This Recipe

• Quick & Easy: No need to roll individual enchiladas—just layer and bake.
• Make-Ahead Friendly: Assemble in advance and refrigerate until ready to bake.
• Crowd-Pleasing Flavor: Classic enchilada taste with gooey cheese and a bold sauce.
• Customizable: Adjust spice levels and add your favorite toppings for a personalized dish.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Servings: 6-8 people

Difficulty Level: Easy—great for beginners and experienced cooks alike.

Required Kitchen Tools

• Large skillet
• 9×13-inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Sharp knife
• Measuring cups and spoons

Ingredients for the Chicken Enchilada Casserole

Here’s everything you’ll need to make this comforting dish:

For the Chicken Filling:

• 3 cups shredded cooked chicken (rotisserie chicken works great)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup chopped onion (optional, for added flavor)

For the Casserole Layers:

• 2 cups enchilada sauce (store-bought or homemade)
• 12 corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

For Garnishing (Optional):

• Fresh cilantro, chopped
• Sliced jalapeños
• Sour cream
• Diced avocado

How to Make Chicken Enchilada Casserole – Step-by-Step Instructions

1. Prepare the Chicken Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion (if using) and sauté for 2-3 minutes until softened.
3. Stir in the shredded chicken, cumin, garlic powder, salt, and pepper.
4. Cook for another 2-3 minutes to allow the flavors to meld.
5. Remove from heat and set aside.

2. Assemble the Casserole

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a light coating of oil or non-stick spray.
2. Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of the dish. This prevents sticking and adds flavor to the first layer.
3. Layer 4 corn tortillas over the sauce, overlapping slightly if needed.
4. Add half of the shredded chicken mixture on top of the tortillas, spreading it evenly.
5. Sprinkle ⅔ cup of shredded cheese over the chicken.
6. Drizzle ½ cup of enchilada sauce over the cheese.
7. Repeat the layers: Add another layer of tortillas, the remaining chicken, another ⅔ cup of cheese, and ½ cup of enchilada sauce.
8. Finish with a final layer of tortillas, the remaining enchilada sauce, and the last cup of shredded cheese.

3. Bake the Casserole

1. Cover the dish with foil and bake for 25 minutes to allow the flavors to meld and the cheese to melt.
2. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbling and golden.
3. Let the casserole rest for 5-10 minutes before slicing. This helps the layers set and makes serving easier.

Serving and Decoration

How to Serve Chicken Enchilada Casserole

This casserole is hearty and satisfying on its own, but a few simple additions can round out the meal:

• With Rice: Serve alongside cilantro lime rice or Spanish rice.
• With Beans: Pair with refried beans or black beans for added protein and fiber.
• With Fresh Toppings: Add sour cream, diced avocado, chopped cilantro, or sliced jalapeños for a fresh finish.
• With a Side Salad: A crisp romaine or shredded lettuce salad with a light vinaigrette balances the richness.

Storing Chicken Enchilada Casserole

• Refrigerate: Let the casserole cool completely, then cover and refrigerate for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm individual portions in the microwave or cover the whole dish with foil and heat in the oven at 350°F until warmed through.

Variations for Chicken Enchilada Casserole

• Use Flour Tortillas: If you prefer a softer texture, substitute flour tortillas for corn.
• Spice it Up: Add chopped green chilies or a dash of hot sauce to the chicken filling.
• Add Veggies: Mix in black beans, corn, spinach, or sautéed bell peppers.
• Switch the Protein: Try ground beef, turkey, or a meatless version with roasted veggies and beans.
• Cheese Choices: Use pepper jack for extra heat or blend in some cream cheese for added richness.

Tips and Tricks for Success

• Layer Evenly: Distribute ingredients in even layers to ensure every bite has flavor.
• Let it Rest: Resting after baking helps the casserole hold its shape when sliced.
• Homemade Sauce: Use homemade enchilada sauce for even more flavor depth.
• Don’t Skip the Grease: Lightly oil the baking dish to avoid sticking and mess.

Nutrition

Nutrient	Per Serving (1/8 of casserole)
Calories	360
Protein	24g
Carbohydrates	26g
Fat	18g
Saturated Fat	8g
Fiber	4g
Sugars	3g
Sodium	610mg
Cholesterol	70mg
Calcium	180mg

Note: Nutritional values are estimates and will vary based on brands and portion sizes.

Chicken Enchilada Casserole FAQs

Can I make this casserole ahead of time?
Yes, assemble it up to a day in advance and refrigerate. Bake when ready.

Can I use store-bought enchilada sauce?
Absolutely. A quality store-bought sauce works well, or you can use homemade.

What’s the best cheese for this recipe?
A mix of cheddar and Monterey Jack is great. Pepper jack adds heat if you like it spicy.

Can I freeze leftovers?
Yes. Cool the casserole, slice into portions, and freeze in airtight containers for up to 2 months.

Is this dish gluten-free?
If you use certified gluten-free corn tortillas and enchilada sauce, it can be.

Conclusion

Chicken Enchilada Casserole is a comforting, flavorful dish that’s perfect for weeknights or feeding a crowd. It’s simple to prepare, adaptable, and easy to store—making it ideal for leftovers or meal prep. Whether you keep it classic or mix in your favorite ingredients, this casserole is bound to become a regular in your kitchen.