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 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
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Easy Chicken Enchilada Casserole
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Serves: 6
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.
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.
Recipe 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.
Nutrition Information:
Calories: 413kcal (21%)Carbohydrates: 21g (7%)Protein: 33g (66%)Fat: 21g (32%)Saturated Fat: 11g (69%)Cholesterol: 98mg (33%)Sodium: 871mg (38%)Potassium: 371mg (11%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 900IU (18%)Vitamin C: 2.2mg (3%)Calcium: 457mg (46%)Iron: 2.1mg (12%)
Originally posted Jan 2014.
Laura Nesbitt says
I loved this recipe. My whole family did!! It was so easy!
Courtney says
Have you used flour tortillas? Wondering if it’s better to stick with the corn tortillas. Thanks!
Jo Cooks Team says
You can definitely try! I’m sure it’ll be delicious.
Kathleen says
My local grocery store was out of corn tortillas, so I used corn tortilla chips. Turned out great.
Ben says
I make his like 3 or 4 times a month for me and my girl, it is maybe our favorite meal, super good!! We like to add a can of green chillies or jalapeños when simmering. Adds a nice little kick
Justin Bishop says
Such a great recipe! Easy to make and was just soooo delicious! We also added white rice to ours which took it over the top. Thank you for the great idea.
Debbi Nakahara says
Yummy, and it freezes up well so you can make a lot and save for another meal.
I added sliced black olives and to make it a little spicer used a smaller can of mild enchilada sauce and a small can of jalapeno enchilada sauce.
JoAnn says
We love it husband suggested I add refried beans to it so I added a layer (added beef broth to the can of beans to make it spreadable) he said more like a wet burrito was very good also used your homemade enchilada sauce that was a hit too thank you thank you
Ross Gonedridge says
Quick, Easy, Delicious! Thank-you!
I made it tonight to use up some already cooked chicken breasts and it was Easy and Fantastic. I dare say the easiest casserole I’ve ever made. I topped it on the plate with sour cream, so good!
Donna says
I’m going to make this for Super Bowl Sunday, all non-meat eaters. How do you think it will taste using Jackfruit instead of chicken? Would 1, 20 oz can be enough?
Jo Cooks Team 2 says
We’ve never used jackfruit as a meat replacement, but absolutely you could try that for yourself!!
Jen says
What the heck is jackfruit?
Jo Cooks Team says
Jackfruit is tropical and isn’t found fresh very often in North America, but I’ve seen it sold canned in some grocery stores.
Kara says
This is delicious! It’s definitely a new family favorite! Thank you for the great recipe.
Blake says
Super easy and super delicious!! Other things I wanted to add after it was made was: onions, bell peppers, even a layer of refried beans would be great.
Don’t forget the Hot sauce!!!
Jamie says
Made this tonight with your homemade sauce, flour tortillas, and pepper jack cheese…it was so good!!! Your sauce was the real star. How do you suggest I reheat this in the oven (time and temp). Thank you!!!
Jo Cooks Team says
I would reheat covered at 400F for 5-10 minutes, then uncover and crisp up for 5 minutes.
Ally Greenwald says
I loved this! I went one step further and added diced up bell pepper on top and it was great! Super easy
Grandma Gladys says
I have made this recipe numerous times and my family and friends love it!
I usually add black beans and corn as well. Adds a bit more variety.
I use a bought mild enchilada sauce and it tastes amazing!!
jo says
So glad you like it, and yes it’s very customizable. 🙂