Last updated on April 23rd, 2019 at 03:14 pm
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 at home. This chicken enchilada casserole only requires 4 ingredients, so it doesn’t get any easier than this.
Chicken Enchilada Casserole
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.
How to Make Chicken Enchilada Casserole
Cooked the chicken in the enchilada sauce, just so it gets that nice flavor from the sauce and it’s nice and moist. 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.
Although that looks like a lot of chicken, it’s only 2 breasts. Once the chicken is cooked, 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. Next add the tortillas then the chicken. You should be able to get three layers.
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.
How to Bake Chicken Enchilada Casserole
Bake this for 20 to 30 minutes at 375 F degrees until it gets all nice and bubbly.
After you bake it, I dare you not to eat a piece right away. I don’t think you can do it.
This chicken enchilada casserole, 4 ingredients only, one of the best Mexican inspired dishes you’ll ever have.
Check out the video for these awesome Green Chile Chicken Enchilada Casserole from my book:
LOOKING FOR MORE ENCHILADA CASSEROLES? TRY THESE:
- Quick and Easy Green Chicken Enchilada Casserole
- Chicken Enchilada Rice Casserole
- White Chicken Enchiladas
Easy Chicken Enchilada Casserole
Ingredients
- 1 lb chicken breasts boneless and skinless (about 2 large chicken breasts)
- 14 oz Enchilada sauce
- 6 medium corn tortillas
- 3 cups Monterey Jack cheese shredded
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 degrees.
- Start layering the casserole. Start with about 1/4 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 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 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.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- 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. Some people have mentioned that flour tortillas turn out a bit soggier than corn tortillas, but I thought it was just fine.
- I used a 5x7 casserole dish here, but please feel free to use a 9x13 or 8x8 casserole dish.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Brenda says
July 2, 2019 at 7:45 amQuick and tasty!
Brenda D Gormley says
July 2, 2019 at 7:43 amQuick, and tasty
Paula says
June 12, 2019 at 8:37 amIf I wanted to make this ahead off time a do freeze it, how would you recommend I do that? Assemble and freeze, or assemble, cook and freeze? Or would this not freeze well?
Nicole Beaulieu says
June 12, 2019 at 4:10 pmYou can freeze before or after cooking! This casserole freezes really well. I would freeze before cooking so that the cheese doesn’t get too browned.
Keith says
June 2, 2019 at 8:44 amHello are you suppose to roll the tortillas or lay them flat?
Nicole Beaulieu says
June 3, 2019 at 10:28 amLay them flat. Enjoy!
Genny says
May 30, 2019 at 7:59 pmMine didn’t turn out very well. The enchilada sauce was a bit too spicy (not your homemade). I used flour tortilla’s and they crisped at the edge. Wonder if I should have doubled up on the tortilla’s. Any thoughts on what I should do differently next time. My family definitely prefers flour over corn. Thank you.
Karen says
June 15, 2019 at 4:12 pmI used her enchilada sauce recipe and i thought it was too spicy. Three Tbl. of chili powder seems like way too much. That said, I’m no expert on Mexican food, but i added a touch of honey, and used minimal sauce in the baking pan. Maybe we’re just not enchilada people ☺😉
Nicole Beaulieu says
June 17, 2019 at 10:26 amWe used mild chili powder in that recipe so the spice level totally depends on the type of chili powder you have at home!
FRances earwood says
May 20, 2019 at 10:30 pmCan’t wait to try this ! We love Mexican and this recipe is perfect for 2 by using an 8by 8 casserole dish !
Rhonda F. says
May 12, 2019 at 1:34 amThis sauce is delicious! I cut up my chicken into thinner pieces, pounded it with a meat tenderizer and let it dry on paper towels overnight in the fridge. It really became tender in the sauce and was super easy to shred with the forks.
Jess says
May 3, 2019 at 3:22 pmHi
I am making this soon and I wanted to know if you roll these up or lay them flat in layers!
Joanna Cismaru says
May 4, 2019 at 2:24 pmYou lay them flat in layers.
Jnel B says
April 26, 2019 at 1:38 pmI cooked the chicken breasts in the crock pot on low in the enchilada sauce for 6 hours and then pulled the chicken out and shredded. So easy.
Joanna Cismaru says
April 26, 2019 at 2:11 pmPerfect! Glad you liked it!
Kotaree says
April 21, 2019 at 9:55 amWould I have to double the recipe if I want to make it in a 9×13 dish?
Joanna Cismaru says
April 21, 2019 at 10:16 amYes!
Beth says
April 11, 2019 at 10:54 pmI had to come back and thank you for this! So easy and so delicious! My family loved it. I added some chopped green chilies and a can of rinsed black beans. It’s so good! Thank you!
Nicole Beaulieu says
April 12, 2019 at 10:01 amThat’s awesome to hear, Beth! We’re so happy the whole family loves it.
Donna says
April 4, 2019 at 5:28 pmThis is the second time I’ve made this recipe. It made it to the second round because the first one was excellent! And everyone in the family agrees.. Easy & tasty recipe!
One ingred. I tweaked from the first was upping the 19 oz can to the 28 oz size. (which only cost me $.20 more)
Thanks, Jo!
Amy says
March 29, 2019 at 6:06 pmI tried this tonight and it was amazing! It was simple and delicious. This will be my new way of making enchiladas.