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freshly baked 4 ingredient chicken enchilada casserole in a white casserole dish.
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4.51 from 1155 votes

4 Ingredient Chicken Enchilada Casserole

This 4 ingredient Chicken Enchilada Casserole is everything you love about enchiladas, layered like lasagna, cheesy, saucy, and no rolling required. It’s fast, comforting, and ridiculously easy to throw together any night of the week.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: chicken enchilada casserole, enchilada, enchilada casserole
Servings: 4
Calories: 623kcal
Author: Joanna Cismaru

Equipment

Ingredients

US Customary - Metric

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.
    process shots showing how to make chicken enchilada casserole.
  • Remove chicken from the pot and shred with two forks.
    process shots showing how to make chicken enchilada casserole.
  • Preheat oven to 375°F.
  • Start layering the casserole. Start with about ¼ cup of the leftover enchilada sauce over the bottom of a 8x8-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.
    process shots showing how to make chicken enchilada casserole.
  • 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.
    process shots showing how to make chicken enchilada casserole.
  • Garnish with some chopped green onions or cilantro if preferred and serve warm.

Video

Notes

  1. Chicken: Cut into chunks so it cooks faster and more evenly in the sauce. No water needed. Rotisserie chicken works great if you want to skip the cooking step.
  2. Enchilada Sauce: Use one you actually like because you’ll taste it in every bite. Thick and flavorful is best.
  3. Tortillas: Corn tortillas give you that authentic enchilada flavor and hold their shape better. Flour tortillas will work but will be softer and a bit more like lasagna.
  4. Cheese: Monterey Jack melts like a dream and has a creamy flavor, but cheddar, mozzarella or a blend will work too.
  5. Make Ahead: Assemble, cover, and refrigerate for up to 24 hours. Add a few minutes to the bake time if going in cold.
  6. Freezing: Assemble, wrap tightly, and freeze before baking. Bake straight from frozen at 375°F for 45 to 50 minutes, keeping it covered for the first 30 minutes.
  7. Leftovers: Store in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of sauce or broth if it looks dry.

Nutrition

Serving: 1serving | Calories: 623kcal | Carbohydrates: 31g | Protein: 50g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1832mg | Potassium: 544mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1348IU | Vitamin C: 3mg | Calcium: 704mg | Iron: 3mg
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