Easy Chicken Enchilada Casserole
This post may contain affiliate links. Please read my disclosure policy.
Layered like a lasagna, this extra cheesy, spicy, super tasty 4-ingredient Easy Chicken Enchilada Casserole is a cinch to make! It’s a popular Mexican dish that makes a fantastic weeknight make-ahead meal that you can just pop in the oven!
Best Chicken Enchilada Casserole Recipe
Have you ever had a craving for Chicken Enchiladas, but you just didn’t feel like taking the time to make them in the traditional way? Well, now you don’t have to! This easy chicken enchilada casserole recipe is everything you love about enchilada, but made like lasagna! No need to take the time to roll the chicken and cheese up in the tortillas. You just layer all the ingredients and it’s amazing!
Also, to make this recipe even easier and add extra flavor, the chicken is cooked right in the enchilada sauce. This makes the meat extra tasty and keeps it super moist. Yet, this recipe does work with a store-bought rotisserie chicken too. But if you have the time, I do suggest cooking it in the enchilada sauce. You won’t be sorry! And you can enjoy a mojito while it’s cooking!
I should also mention that enchilada casserole is a great make-ahead meal! It reheats incredibly well even after it has been in the fridge for days! I sometimes like to make a few other Mexican favorites like Refried Beans and Mexican Rice on the same day so we have at least 2 to 3 days of dinners covered!
Why You’ll Love This Chicken Enchilada Casserole
- Easy and Inexpensive! Made with just 4 super affordable ingredients in just one baking dish, this chicken enchilada casserole requires almost no prep time and is so easy to make!
- Delicious Lazy Enchiladas! This dish has all the amazing flavors and textures of chicken enchiladas without all the work. Like a lasagna, the ingredients are layered and baked to perfection.
- Family Favorite! Kid-friendly and adult-friendly, you can not go wrong serving cheesy enchiladas with chicken for dinner! And to make them less spicy for kids just use a mild sauce.
- Chicken – You’ll need boneless skinless chicken breasts for this recipe. But you can also use boneless skinless chicken thighs if you prefer.
- Enchilada Sauce – You can use store-bought canned sauce or make your own enchilada sauce with my easy recipe.
- Corn Tortillas – Traditionally enchiladas are made with corn tortillas but feel free to use flour tortillas if you prefer.
- Monterey Jack Cheese – Makes the casserole super cheesy. Cheddar cheese and Colby Jack cheese are other great choices.
This recipe is so easy it’s silly! It takes all the work out of making enchiladas, but keeps them just as yummy! Just follow these 3 easy steps and you’ll have dinner ready in no time.
To start, you need to cook the chicken for the casserole. First, cut each breast into 3 pieces. This will help it to cook faster. Then put the chicken into a medium saucepan. Next, pour the enchilada sauce over it, cover the pot with a lid, and then cook the chicken for about 20 minutes on medium heat until it’s cooked through. You shouldn’t need to add any water. The idea is for the chicken to cook in the enchilada sauce.
While the chicken is cooking, preheat your oven temperature to 375°F (191°C) so that it is ready to go once the dish is assembled. You can also grab a casserole dish at this time and set it aside. I like to use a longer baking dish for this recipe.
Once the chicken is done cooking it needs to be prepped for the enchiladas. Just remove it from the saucepan and then shred it with 2 forks. You can also cut the cooked chicken into small chunks if you like.
After the chicken is shredded it’s time to build the casserole! You can spray the baking dish with cooking spray if you like but it’s not necessary. Begin by pouring ¼ cup of the leftover enchilada sauce into the casserole dish and spreading it out evenly. Next, place 2 corn tortillas on the bottom followed by a third of the shredded chicken, a third of the remaining sauce, and a third of the cheese.
Then make another layer with 2 more tortillas and repeat the process with the chicken, sauce, and cheese. Finally, add one last layer of tortillas as well as chicken, sauce, and cheese.
To bake, transfer the casserole to the preheated oven and bake it uncovered for 20 to 30 minutes. When it’s done it should be brown on top and bubbly. Then remove the chicken enchilada casserole from the oven and serve it warm with some sour cream, salsa, avocado, and cilantro if you like!
What Else Can I Add To This Casserole?
You can add anything you like to this layered chicken enchilada casserole. Sauteed bell peppers and onions, black beans, corn, and canned diced roasted tomatoes with green chilis would all be yummy additions. However, just remember to keep the ratios of the ingredients about the same and follow the instructions for the best results. And you don’t have to use chicken. Turkey is another great option.
Should Enchiladas Be Corn Or Flour?
Traditionally enchiladas are made with corn tortillas. However, both corn and flour tortillas will work perfectly. I’ve made this casserole with both and find both corn and flour to be delicious.
Expert Tips
- Stir the chicken. Make sure to stir the chicken from time to time as it’s cooking in the enchilada sauce to prevent it from sticking to the bottom of the pot.
- Use a big enough dish. Keep in mind that the casserole is going to bubble as it cooks. So if your baking dish can barely hold all the ingredients it’s going to make a mess in your oven.
- Remove the spice. If you don’t like spicy food you can use a mild enchilada sauce. But you can also mix regular enchilada sauce with tomato puree to dilute the spice until you are happy with it.
Storage
Leftover chicken enchilada casserole will keep in an airtight container in the refrigerator for up to 5 days. To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 10 minutes.
You can also store this enchilada casserole in the freezer for up to 3 months. Then reheat the leftovers in the oven for 20 to 25 minutes while still frozen. However, the time may differ depending on how much you reheat.
Other Great Casserole Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Easy Chicken Enchilada Casserole
Video
Ingredients
- 1 pound chicken breasts ( boneless and skinless (about 2 large chicken breasts))
- 14 ounces Enchilada sauce
- 6 medium corn tortillas
- 3 cups Monterey Jack cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
- Remove chicken from the pot and shred with two forks.
- Preheat oven to 375°F.
- Start layering the casserole. Start with about ¼ cup of the leftover enchilada sauce over the bottom of a 8×8-inch square baking dish. Place 2 tortillas on the bottom, cutting them in half if needed to fit. Top with ⅓ of the chicken and ⅓ from 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. You should end of with 3 layers of each ingredient.
- Transfer the casserole dish to the preheated oven. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Garnish with some chopped green onions or cilantro if preferred and serve warm.
Notes
- Make your own enchilada sauce using my recipe.
- I’ve made this casserole with both flour tortillas and corn tortillas. For a true Mexican inspired casserole I recommend using corn tortillas, however flour tortillas work as well. If you use flour tortillas, your casserole can be a bit soggier than if using corn tortillas.
- Stir the chicken. Make sure to stir the chicken from time to time as it’s cooking in the enchilada sauce to prevent it from sticking to the bottom of the pot.
- Use a big enough dish. Keep in mind that the casserole is going to bubble as it cooks. So if your baking dish can barely hold all the ingredients it’s going to make a mess in your oven.
- Remove the spice. If you don’t like spicy food you can use a mild enchilada sauce. But you can also mix regular enchilada sauce with tomato puree to dilute the spice until you are happy with it.
- Leftover chicken enchilada casserole will keep in an airtight container in the refrigerator for up to 5 days. To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 10 minutes.
- You can also store this enchilada casserole in the freezer for up to 3 months. Then reheat the leftovers in the oven for 20 to 25 minutes while still frozen. However, the time may differ depending on how much you reheat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you put it together and bake it the next day?
Absolutely! You can assemble it the day before, cover it tightly, and store it in the refrigerator overnight. When you’re ready to bake it the next day, just remember to let it sit at room temperature for about 30 minutes before popping it into the oven.
I have made this recipe 3 times in the last few months and it is fabulous! So easy and delicious!
I am making it tonight using green enchilada sauce and I am excited to see how it turns out.
Thank you for the recipe it’s amazing. Could tell how many tortillas you used exactly in grams ? Also i found the sauce is too many for the recipe but not sure, maybe because of the pan size i used.
The weight of corn tortillas can vary slightly based on the brand and thickness. However, on average, a medium corn tortilla weighs about 30 grams. So, for 6 medium corn tortillas, the total weight would be around 180 grams. This is a rough estimate, so for precise measurements, it’s always best to use a kitchen scale.
I needed an easy recipe for leftover roast chicken, and tried this recipe. It was so easy, satisfying and delicious. I served it with refried beans and a green salad with tomatoes. It is going into the rotation!
I’m glad you liked it and that it paired well with the refried beans and salad.
Huge hit! made the sauce as well hard to make everyone happy but this sure did delicious Will be added to the rotation!
So glad it was a huge hit and that the homemade sauce worked out well! It’s great when a dish becomes a new favorite for everyone. Happy it’s joining your meal rotation! 🌯🎉👩🍳
This was the best. It was such a hit. No leftovers because everyone had seconds. I also made your homemade enchilada sauce and it was delicious. I will never buy can again!
That’s fantastic to hear! I’m so glad the casserole and the homemade enchilada sauce were a hit with everyone. It’s always a win when there are no leftovers. Thanks for giving the recipes a try and for the lovely feedback! 🍽️🌶️🐔
Question – We have a neighborhood casserole/hot dish competition this weekend. Has anyone tried keeping this warm in a crockpot? I’m thinking about assembling it in the removable crock and baking it in the oven. Once done, moving it into the crockpot to keep warm. Thoughts?
Your plan sounds quite doable! Assembling and baking in the removable crock and then using the crockpot to keep it warm should work well for the enchilada casserole. Just be cautious with the temperature setting to ensure it stays warm but doesn’t dry out or burn. Maybe adding a tiny bit of chicken broth can keep it moist during the warming period. Good luck at the competition!
This is my go-to chicken enchilada recipe, also using Jo’s wonderful enchilada sauce. I use my 7″x 11″ glass baking dish, where two corn tortillas fit perfectly on the bottom. I have sliced green onions and sour cream ready for toppers, with some cilantro if it’s in my garden when I make it. Smashed avocado, with some lime juice and salt in it, on the side. Makes 6 servings for we two, so we freeze two 2-serving containers for later. Terrific!
Sounds like a perfect meal with those delicious toppers! So glad it’s become your go-to and that you’ve found a convenient way to enjoy it now and later! 🥑🌽🧀
Granddaughter loves this and that is a miracle as all she ever wants to eat is Mac and cheese, chips, chocolate and McDonalds so the fact she not only eats it but asks for me to make it is fabulous. The rest of the family likes it as well 😊
Oh, what a win! It sounds like you’ve found a delightful way to bring some variety to her meals and pleased the rest of the family too. 😊🎉 Thank you for sharing your delightful experience!
This one of my favorite recipes to make! I couldn’t find my recipe so I googled and found you. Your suggestion to cook the chicken in the sauce is a game changer!! I have to double the recipe to fit in a 81/2 X 11 pan cause we love it so much. Thanks for sharing. I made sure to bookmark and sign up for your emails.
That’s fantastic to hear! I’m thrilled you love the recipe and found the chicken cooking tip helpful! It’s great when you find little tweaks to make a beloved recipe even better. Thanks so much for bookmarking and signing up for the emails!
This was super easy & delicious!
Happy to hear you found it easy and tasty! Thanks for sharing!
This was beyond incredible – even better than expected. I used a green enchilada sauce and chopped fresh cilantro and spinach into it, fixed plain white rice (dash of salt and butter), and steamed carrots (dash of butter and sugar). The flavors complemented each other perfectly, with the white rice smoothing the flavor, and the carrot balancing any sharpness in the flavor of the sauce. Cooking chicken in sauce is GENIUS; make extra chicken because you’ll be sampling while you shred it. I rarely ever leave reviews or photos, but this was just that scrumptious. All I need now is some flan or custard! First time on this site, but I’ve added a bookmark.
Wow, your comment absolutely made my day! Your side choices of white rice and steamed carrots sound like perfect companions to balance out the flavors. And yes, cooking the chicken in the sauce really does make it extra tasty! I’m honored that you took the time to leave such a detailed review, especially if it’s something you rarely do. I hope you’ll find more recipes on my site that you’ll enjoy just as much, and maybe that flan or custard will make an appearance soon! Thank you for bookmarking my site and for your wonderful feedback!
This was so easy, so delish, and so customizable! I cooked the chicken, corn, and black beans (which I added as preference) in the slow cooker for 4 hrs. Shredded the chicken and assembled in layers. I would suggest, I made them with flour fajita size tortillas as that’s what I had on hand. Better to use corn tortillas bc the flour gets a little soggy/gummy but was still great. The dish is even better the next day when the flavors have all mingled! This will be a new staple in our house! Thank you for the recipe!
Oh, I love that you made this recipe your own, especially with the addition of corn and black beans – sounds fantastic! 🌽🖤 I’m so thrilled that this will be a new staple in your house. Thank you for taking the time to come back and share your experience, and just by visiting my blog, you’re supporting me, which means the world!
Came to your recipe toe see how to cook the chicken, it comes out great by the way. Years ago a friend taught me how to make chicken enchiladas with Swiss cheese. So I added sliced Swiss cheese in the layers, believe it or not the enchiladas are so yummy and I hate Swiss cheese normally. Then I top with cheddar/Jack mix.
Wow, Swiss cheese is such an unexpected but intriguing twist! I love how recipes can evolve with personal touches like this. It’s great to hear that the chicken cooking method worked well for you, and that you’ve found a way to enjoy Swiss cheese through this dish. Thanks for sharing your unique spin on the recipe!
Can this recipe be assembled ahead of time to be baked later?
There’s a risk that the tortillas could become a bit soggy if the casserole is assembled too far in advance. To minimize this, you could consider pre-baking the tortillas slightly to dry them out before assembly, or add the sauce just before baking. Alternatively, you could prep all the ingredients and keep them separate, then assemble just before baking. This might be the best balance between convenience and maintaining the desired texture of the casserole.