Chicken Enchilada Casserole

A flavorful chicken enchilada casserole with corn tortillas, enchilada sauce, shredded chicken, and lots of melty cheese layered together in one delicious dish.

Why this recipe works

Making chicken enchilada casserole is somewhat similar to making lasagna in the way that you’re layering ingredients into a pan. It’s a fun twist on regular enchiladas and is great for feeding larger groups. Once you’ve layered it all together, pop it in the oven and bake until bubbly, hot, and the cheese is melty. So easy!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You can use leftover rotisserie chicken or pre-cooked chicken from the grocery store, or boil and shred chicken breasts. Shred or dice it.

CHEESE – Grate cheese fresh from the block. Prebagged shredded cheese contains preservatives that prevent the cheese from melting well. We like medium cheddar and Monterey jack, but you can use whichever cheeses you like best.

SAUCE – We prefer to use either store-bought or homemade enchilada sauce, however, you can substitute with verde or green chile sauce if desired. Do note that verde sauce is thinner, which may cause the casserole to be a bit more liquidy.

How to Make Chicken Enchilada Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray.
2. Spoon about 1⁄2 cup of enchilada sauce into the casserole dish and spread it across the bottom.
3. Layer tortilla pieces over the sauce, swishing and flipping them to coat both sides with sauce.
4. Layer 1⁄3 of the chicken over the tortillas and then 1 cup of cheeses (combine both cheeses together for easy measuring.
5. Place another layer of tortillas and top with 1⁄3 of the remaining sauce.
6. Repeat layering the tortillas, sauce, chicken, and cheese for a total of three layers.
7. Top the third layer with a final layer of tortillas, these can be torn into smaller pieces if you wish.
8. Top with the remaining sauce and cheese.
9. Cover with aluminum foil and bake for 30-40 minutes, until the casserole is hot throughout. Remove the foil and bake an additional 5-10 minutes until the cheese is melted and the casserole is bubbly.
10. Garnish with your choice of toppings, which may include: cilantro, olives, tomatoes, avocado, jalapenos, and/or sour cream.

Frequently Asked Questions & Expert Tips

Yes, you can use whatever type of protein you like best. This casserole would be great with pork or ground beef, and it can also be made vegetarian by simply leaving out the meat and adding extra cheese.

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Yes, if prefer to use flour tortillas go right ahead. Flour tortillas tend to soak up more moisture and may be soggier in the finished casserole compared to corn, but both will work just fine.

Serving Suggestions

Chicken enchilada casserole is pretty filling all on its own but would be great with a side of rice and beans or a dinner salad. Serve warm and bubbly from the oven, topped with cilantro, olives, tomatoes, avocado, jalapenos, and/or sour cream.

More Casserole Recipes

• Taco Casserole
• Mexican Chicken Casserole
• Ground Beef Casserole
• Beef Stroganoff Casserole
• Million Dollar Chicken Casserole
• Tuna Casserole
• Dorito Casserole
• Chicken Tetrazzini
• Lasagna Roll Ups

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!