Easy Chicken Enchilada Casserole

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.


4.6 from 14 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!


Enter email to subscribe to Jo Cooks:


  1. says

    Thanks for the inspiration for this dish! I used the same basic components, but changed it up. Jar of chipotle salsa, package of chicken (maybe 1.5lbs), whole wheat tortillas, frozen corn, chopped spinach, green onions, grated cheddar cheese. Everyone LOVED it. The smokiness of the chipotle was really nice, I highly recommend it. I baked it all in a deep-dish pie pan, which was the perfect size. I may add onions and more spinach next time, perhaps try adding some beans (black or refried).

  2. trish says

    Thanks for a GREAT recipe! I made this tonight and my husband and I keep sneaking back to the kitchen to have another bite. It’s delicious and perfect for a cold winter night! I used a 9″x13″ pan so I used 3 chicken breasts, 4 cups of cheese, 3 tortillas for each layer and two 10 ounce cans of Las Palmas enchilada sauce (medium hot). Super easy and really good!

  3. JJ says

    Made this over the weekend and froze several servings. Fantastic. The flavor is identical to the chicken in the enchiladas at my favorite restaurant. Will use for crispy tacos soon. A few tips for those who like their enchiladas wet: I used two 28 oz cans of enchilada sauce rather than 1 14oz can. I cooked the two chicken breasts (bone in) from raw directly in one can of the sauce. I cooked the chicken low and slow (just above simmer) for 30 minutes and then shredded. I used a 9×13 casserole dish and followed the layering instructions. I used the smaller corn tortillas and placed 6 on each of the 3 layers (overlapping due to dish size). I then poured the second can of sauce over everything and I used the basic bagged mexican cheese blend heavily throughout and on top. If using a canned sauce like I did, I recommend simmering the sauce to the point that it is hot and then give it a taste before dropping the chicken in. I had to doctor my sauce with extra chilli powder and cumin to increase the flavor of the mild sauce I purchased. I froze 5 servings and look forward to having these over the next few weeks. Love it!

  4. Aila says


    I was curious if you thought this would work as a freezer meal. Like do the whole set up but put it in a aluminum foil pan and then thaw and bake in oven? I thought everything would work but wasnt sure about the corn tortillas.


  5. whitney says

    Great Dish! I used Emeril’s enchilada recipe which is super easy. I added chopped chili peppers for an extra punch. As suggested from other cook, i put refried beans on the torts after i fried them up. VERY good and easy! Will make again!

    • says

      Hi Donna, I used all of it, but after the chicken is cooked there will be leftover enchilada sauce which you will use for layering the casserole.

  6. Karen says

    This looks so good and easy! Could you please clarify for me the amount of chicken you use? Is it two whole breasts or two halves? I once volunteered on a school cookbook project and the group could never agree whether a chicken had one whole breast (which was the same as two halves) or if a chicken had two whole breasts.

  7. Papi says

    Super yums! I made the mistake of using flour tortillas, so they got a bit mushy, but not enough to dislike the dish. I can see myself using Doritos, Fritos, cilantro & lime rice or refried beans in place of the corn tortillas for a bit of variation. Yup, going to do this one again.

  8. sylviagzz says

    Hi there…

    I so want to cook this recipe… I have one question though,

    The corn tortillas… do you just use them cold out of the package? or do you warm (cook) them on a flat surface first?


  9. says

    This is a GREAT intro to Mexican cooking dish one that my busy Yuppie daughter could pull off and pass off as ‘mom’s enchiladas’ with ease :). I plan to send her to your site! She will LOVE IT!! I suggest Rosarita brand red sauce in the larger size can or the Old El Paso GREEN sauce! Add a can of chopped Chilies (NOT jalapenos LOL, but the mild ones labeled ‘chilis’.. they are generally Anaheims) , some sliced black olives are good too as is the Mexican blend cheese. Additions like these are best added to the cheese layer I think so they don’t get lost in the meat. We’ve made versions of this for years and i love your idea of cooking the chicken from raw in the sauce! I mostly just used left over chicken, turkey, beef roast or pork roast cooked and re heated or cooked till it fell apart in the sauce adding water as necessary. The white corn tortillas are good too as they seem to be a bit dryer than the yellow. With recipes like this.. who needs take out?

      • Kimberly says

        I can’t wait to try this! Like you, I am absolutely crazy about Mexican food of any kind, and this sounds wonderful!

        Thank you so much for posting it!

  10. Kathy Buck says

    Made this tonight….kind of added a left over dip made with avocado, onion, cream cheese, and salsa. I ended up rolling the enchilada’s. It was fantastic! Served with Spanish rice and refried beans. Totally awesome meal. Thanks for sharing. Super easy and delicious.

  11. Milo says

    I made this last night with one addition – I spread refried beans on the tortillas before layering them in the pan. It turned out awesome – great recipe.

  12. Joann Borner says

    It’s so easy to make your own sauce. I can never go back to canned sauce. I also do this with ground beef, onions, garlic and pepper. Just brown and add to homemade sauce. I tend to roll my enchiladas with cheese and add my meat/sauce to the top and bottom. I get requests from my co-workers weekly and my family loves them.

  13. Jen says

    Hi Jo. I like the idea of this being an EZ dish, but I’m wondering if you know of a good enchilada sauce recipe? I’m not fond of using jarred sauces, but otherwise, it sounds really good! :)

  14. Yelena says

    You mentioned that you used whole jar to cook the chicken. Do you need then another jar of enchilada sauce to make a casserole? I am a bit confused on the amount of enchilada sauce I have to use…

  15. Shay says

    I guess this is a stupid question, but I really don’t know…
    When you say corn tortillas, are they the soft or crunchy kind?

  16. Marcia says

    Jo: You mentioned that you use a longer dish. What size dish do you use? Also, I make a dish similar to this and I never thought to cook the chicken in the sauce! Anyway, how much sauce do you add to the pot when cooking the chicken?

    • 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. I cooked the chicken in the sauce from the whole jar.

  17. Karen I says

    Jo, the only variance was that I added one sm. onion (sliced thin) in with the chicken when it was simmering in the sauce. I let it set up after coming out of the oven and it was really wonderful and such a great recipe to put together. Highly recommend and it’s going in my favorites folder. I did add a small dollop of lower fat sour cream to each serving. Wow!

  18. Kathryn says

    This was SO good! I made this when I only had 3 here for dinner, but I usually cook for 5-8 on a regular basis… can this be doubled and still turn out as good??

  19. Kathy says

    Made this last night and its a keeper. Easy, inexpensive and tasted great. Adds for me: I sprinkled a little cumin on the chicken before adding to the sauce, added some diced onions to the enchilada sauce as I added the chicken and added a sprinkling of sliced black olives and canned mild green chiles in the layers right after the chicken.

  20. Gina says

    I was pleasantly surprised by this dish!! I felt the Enchilada sauce I used was watery and not very flavorful but when mixed with the chicken (which I lightly seasoned with cumin, garlic powder and salt) and the corn tortillas it was a big WOW! I will definitely look for a sauce with a thicker consistency next time but otherwise, this is in rotation!! Thanks Jo!

  21. Estelle says

    Saw this and thought it sounded good.
    Wow – It IS good! Quick and easy. Hubby said it was a definite “keeper”. Thanks for a great recipe. Love your site!

  22. Lynn says

    I was skeptical about how this would turn out, but no longer! Totally yummy and I had to force myself not to eat more than 1 piece…so that we would have some for lunch tomorrow! Will make again for sure.

  23. Brent says

    I attempted this tonight and my wife told me that we’re going to have to add it to our permanent rotation. Very delicious!

  24. maplesyrupmama says

    also got from Ziplist and am trying as I had corn tortillas to use up…so I am thinking I want to layer refried beans in it…would you suggest over the corn tortillas or over the chicken?

  25. says

    I am hosting a Mexican service auction for 100.
    I’d like to make this, can I double or just make
    It as is in another 1/2 size aluminum sheet pan?
    Thanks, looks delish!

    • says

      You can easily double the recipe, but if you want it for an whole aluminum sheet pan, I’d think you need to tripe the recipe at least. My dish here was fairly small, I think it’s like 8×6 or 9×6.

  26. melissa says

    In your instructions, you suggest to cook the chicken in the enchilada sauce. Then you stated to layer the casserole by placing 1/3 enchilada sauce, etc but only calls for one can of sauce. Do I use the same sauce that I cooked the chicken in or use another can of enchilada sauce? Sounds so good!

  27. Brent says

    By the way, I thought you’d like to know I found this recipe, and your site, because of the ZipList app. This recipe was the recipe of the day today.

  28. Brent says

    At the very start of the instructions it says…

    “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.”

    Do you boil the chicken in water and add the enchilada sauce with that? How much of the enchilada sauce do you pour over the chicken while it cooks? Thanks!

    • says

      No you don’t boil the chicken in water, you cook it together with the enchilada sauce. Make sure you cover the pot and stir occasionally. :)

      • Brent says

        Forgive my ignorance, just learning how to cook things beyond spaghetti and hamburger helper, lol! So take the chicken breasts, cut each up into even strips so they cook quicker, take a very small pot and cover them in the enchilada sauce and bring to boil and cook as you would if boiling chicken in water.

        Then, take chicken out of the enchilada sauce, cut it up, and the enchilada sauce you mention to then use in the layers is the same that I would have previously cooked the chicken in before. Correct?

  29. karen says

    oh…my…LORD!! i made this last night…OUTSTANDING!! i was trying to keep it on the healthful side so i only used 4 corn tortillas (but that was plenty, 2 on the bottom, 2 in the middle) and i made this with 4 chicken breasts then also added black beans and cilantro on top of the chicken then covered the layers of chicken with Enchilada Sauce and Cheese. SCARY GOOD!! scary like both my husband and i could eat it everyday. But the beauty was, when i calculated it out (based on the entire dish having 6 servings) it came to about 340 calories per serving!! with only 22 carbs and 28 grams of protein…at 7 weight watchers points. now THAT is a good dinner…THANK YOU!!

  30. Sheryl says

    Looks absolutely delicious. I love enchiladas and really simple. I will use cheddar cheese instead of Monterrey jack.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: