Easy Chicken Enchilada Casserole

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Easy Chicken Enchilada Casserole – 4 ingredients is all it takes to make this popular Mexican dish. It’s cheesy, it’s spicy, it’s sinfully delicious.


Mexican food is my weakness. Totally! I love all Mexican food. I love going to Mexican restaurants and trying everything on the menu. But I also love to make Mexican food. This chicken enchilada casserole only requires 4 ingredients, so it doesn’t get any easier than this.

I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients. Even a kid could make this.

And if you want to have some fun, have a mojito while you make this, or with it, before or after or during, doesn’t really matter. If you have a sombrero you might even want to wear that and make this chicken enchilada while dancing to the Mexican hat dance song.

Ok, now I have that song stuck in my head. Anywho here’s how you make this awesome dish. Pretty simple, I cooked the chicken in the enchilada sauce, just so it gets that nice flavor from the sauce and it’s nice and moist, but if you want you could also use roast chicken and make this even easier. But you will love this chicken cooked in the enchilada sauce. It’s amazing.

Easy Chicken Enchilada Casserole

Although that looks like a lot of chicken, it’s only 2 breasts. Once the chicken is cooked, you just have to layer your casserole. I started with a bit of sauce at the bottom of the baking dish just so that it’s all nice and gooey and the corn tortillas don’t stick to the bottom. I got 3 layers here so to layer is simple. After you put some sauce on the bottom of the dish, you layer with 2 tortillas, 1/3 of the chicken, 1/3 of the sauce, 1/3 of the cheese and repeat 2 more times.

I used Monterey Jack cheese just because I think it goes really well in Mexican food, it’s milder and creamier, so it’s perfect in this casserole.


After you bake it, I dare you not to eat a piece right away. I don’t think you can do it. The smell just drove my poor beagle crazy! Not only her, but me as well.

This chicken enchilada casserole, 4 ingredients only, one of the best Mexican dishes you’ll ever have.


4.7 from 16 reviews
Easy Chicken Enchilada Casserole
Prep time
Cook time
Total time
Serves: 6
  1. Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
  2. Remove chicken from the pot and shred with two forks.
  3. Preheat oven to 375 F degrees.
  4. Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
  5. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  6. Serve warm.
Nutrition Information
Calories: 454 Fat: 17.9 g Saturated fat: 8.9 g Carbohydrates: 53.8 g Sugar: 0.8 g Sodium: 284 mg Fiber: 19 g Protein: 31.9 g Cholesterol: 77 mg

Do you love enchilada casseroles? Try this amazing Chicken Enchilada Rice Casserole!


Or give this yummy white chicken enchiladas a try!


Easy Chicken Enchilada Casserole - 4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.
Pin on Pinterest395,164Share on Facebook1,981Share on Google+75Share on StumbleUpon1Tweet about this on Twitter35Email this to someoneShare on Yummly


  1. says

    I love this recipe but I am curious about the cook time. Is it 45 mins like it says at the top of the recipe or is in 20-30 mins like it says in step 5?? I think i used 30 mins last time but I am just curious about the correct time.

  2. Kim says

    Hi! I want to use this recipe for a friend who recently had a baby. I have to make it the night before, so do you think I should bake it and then she can reheat it for less time than the original baking takes? Or, do you think it best to just put it together and have her bake it before they want to eat it? Not sure if the tortillas will get too mushy … but I guess they probably get mushy anyway? (I’ve never made an enchilada casserole … planning to make this for my family too!) Thanks!!

    • says

      Hi Kim,
      I’d just make the casserole the night before and let her bake it herself then she has it all hot and gooey. The tortillas will be mushy anyway, so don’t worry about that. :)

    • says

      It’s a weird size, 6×10 inch, but use whatever you want, you could use a 9×13 and just use bigger tortillas.

  3. bev says

    I tried this but I used 1/2 package of taco seasoning with the sauce. It had a lot of flavor. I garnished with sour cream and chopped green onions.

  4. Viviana Gallaga says

    I decided to make this today, it is in the oven right now, and I combined this dish with the recipe with the rice for a kick, smells and tasted amazing while putting it together, thank you so much for this!

  5. Chelsea says

    Made this last night. I used a 9 by 13 pan so i only did 2 layers with the amount of chicken I ended up with. I also added black beans like one user suggested. I really thought this was delicious and easy. I liked being able to just boil the chicken in the enchilada sauce! This recipe is definitely a keeper and seems pretty healthy! Thanks so much!

  6. Carr says

    I’m hoping to make this soon. Quick question-you said “two chicken breasts.” Chicken breasts can vary wildly in weight/size. Are we talking about a pound of chicken or half a pound…or something else?


  7. Emily says

    This is so easy and super yummy! I added black beans to the shredded chicken before layering and served with chopped olives, onions, and sour cream and my family loved it. I’m making it tonight with refried beans smothered on the tortilla layers too :)

    • Emily says

      I didn’t cook them. I used white and yellow corn tortillas and just layered them as directed, straight from the package :)

  8. says

    Didn’t think this recipe could be that good with such few ingredients, but after reading the reviews, I decided to try it and was totally surprised! I had to make a quick dinner for unexpected company so bought a precooked rotisserie chicken that I quickly shredded; sauteed and added 1/4 cup chopped onions and 2 cloves minced garlic to the Enchilada sauce and layered the recipe as written. So quick, easy and delicious. Everyone loved it! This might be my favorite quick dinner to make from now on. Thanks Jo!

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