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With just four basic ingredients you can have a healthy and easy chicken enchilada casserole ready to go in the oven — with only 10 minutes of prep time! Nutritious and family-friendly weeknight dinners don’t get any faster than this. Garnish each plate with your favorite toppings, and serve the flavorful casserole with corn salad, rice, ranch-style beans, or tortilla chips and guacamole for a family-friendly weeknight meal!
Chicken Enchilada Casserole Recipe
When you’re craving a pan of chicken enchiladas, but you’re not particularly interested in rolling, stuffing, and laboring in the kitchen, then this quick, shortcut dish is just the solution. Skip a trip to the local Mexican restaurant, cozy up in your jammies at home, and feast on this easy chicken enchilada casserole at home. With only 4 ingredients, family dinners don’t get much better!
Layered Chicken Enchilada Casserole
A traditional enchilada is a corn tortilla that’s rolled around a filling of meat, potatoes, beans, vegetables, or cheese, and covered with a savory sauce. Enchiladas originated in Mexico and are popular throughout the southwestern United States. Today we’re preparing a twist on the classic dish by turning chicken enchiladas into a cheesy layered Mexican casserole — complete with corn tortillas, plenty of cheese, shredded chicken, and a zesty red enchilada sauce!
Ingredients
This is just an overview of the ingredients that you’ll need for an easy chicken enchilada casserole. As always, specific measurements and complete step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Chicken: the base of the casserole filling. You’ll need cooked, shredded or diced meat, so a store-bought rotisserie chicken comes in really handy! If you prefer to cook your own chicken at home for this dish, see my notes below.
- Enchilada sauce: we’re using a red enchilada sauce here, but you can also use green enchilada sauce.
- Grated cheese: I like a Mexican blend that includes Monterey Jack, cheddar cheese, asadero, and queso cheeses, but plain grated cheddar also works.
- Corn tortillas: a key component to every enchilada recipe, these form the layers in the casserole.
How to Make Chicken Enchilada Casserole
Did you ever think that you could assemble an entire casserole with just 4 basic ingredients? This is such a simple yet flavorful meal!
- Spread ¼ cup of enchilada sauce in the bottom of a greased 2-quart baking dish. Set aside.
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Stir together shredded chicken, ¾ cup of the enchilada sauce, and ½ cup of the cheese.
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Place tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
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Top with half of the chicken mixture and drizzle with enchilada sauce. Repeat layers one more time.
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Cover with foil and bake in a 350°F oven for 30 minutes.
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Remove the cover, sprinkle with remaining cheese, and bake for an additional 5-10 minutes (until the cheese melts and the casserole is hot and bubbly).
What to Serve with Chicken Enchilada Casserole
This easy casserole goes well with any of these sides:
- Refried Beans or Ranch-Style Beans
- Black Bean and Corn Salad
- Tortilla chips with salsa, guacamole, or queso
- Easy Pico de Gallo
- Rice
- Simple green salad
- Broccoli and Cheese
Add Toppings!
While my kids like it straight out of the oven, I prefer to pile my plate high with plenty of extra toppings. Serve the chicken casserole with any of these:
- Avocado or guacamole;
- Salsa or pico de gallo;
- Sour cream (or Greek yogurt);
- Green onion, chives, or fresh cilantro;
- Jalapeno peppers;
- Sliced black olives;
- Chopped fresh tomatoes;
- Lime wedges;
- Minced red onion.
Make Ahead
Take advantage of shortcuts by using store-bought rotisserie chicken meat that you pull or chop in advance, or leftover grilled or roasted chicken from a previous meal.
Place the prepared chicken in an airtight storage container and keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months. With the chicken already cooked and chopped, it’s really just a matter of layering your ingredients in your prepared dish and popping it in the oven. So simple!!!
You can also assemble the enchilada casserole in advance and keep it covered in the refrigerator for up to 24 hours. Allow the dish to come to room temperature before baking.
Storage
Leftover enchilada casserole will stay fresh in the refrigerator for 3-4 days.
How to Reheat
Refrigerated leftovers can be reheated in the microwave on high power for 1-2 minutes (or until the individual serving reaches the desired temperature). To reheat a larger casserole in the oven, cover loosely with foil and warm in a 350°F oven until heated through (about 20 minutes).
How to Freeze
Assemble the casserole as instructed, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw the dish in the refrigerator overnight and allow to come to room temperature on the counter before it goes in the oven.
Recipe Variations
- The enchilada sauce gives this dish great flavor, but you can easily substitute with an equal amount of taco sauce or your favorite salsa.
- For even more flavor, add spices like smoky ground cumin, chili powder, garlic powder, or minced fresh garlic to the chicken mixture.
- Swap out the chicken and use 2 cups of pulled pork, 1 lb. of cooked ground beef, or 1 lb. of cooked ground turkey instead.
- Add a can of corn (drained), black beans (drained and rinsed), diced onion or bell pepper, or chopped green chiles to the filling. Use the base recipe and jazz it up with as many spices and “extras” as you like.
- Corn tortillas are more authentic for enchiladas, but you can substitute with flour tortillas if you prefer.
- Use different types of cheese. Try just Monterey Jack, just cheddar cheese, or use Colby or Pepper Jack.
Tips for the Best Chicken Enchilada Casserole Recipe
- If you prefer to cook your own chicken at home, boil about 1 lb. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You’ll need a total of about 2 cups shredded. I find that 1 lb. of chicken breasts yields about 2 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
- To serve a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish.
- The corn tortillas will soften as they combine with the chicken and sauce. That’s normal! The longer the dish sits, the softer the tortillas will be. If you like them a bit more firm, assemble the casserole just before baking.
- Make it a healthy chicken enchilada casserole! The corn tortillas are made with whole grains, the chicken is a lean protein, and you can use reduced-fat cheese if that’s your preference. Pile on plenty of veggies, too! Good options include shredded lettuce, fresh cilantro, onions, tomatoes, avocado, and salsa.
More Enchilada Recipes to Try
- Easy Chicken Enchiladas
- Green Chicken Enchilada Casserole
- Easy Beef Enchilada Casserole
- Sour Cream Chicken Enchiladas
- Easy Beef Enchiladas
Easy Chicken Enchilada Casserole
Ingredients
- 2 cups (about 12 ounces) diced or shredded cooked chicken (such as the meat from a rotisserie chicken)
- 1 ¾ cups enchilada sauce, divided
- 1 cup shredded Mexican-blend cheese, divided
- 8 (6 inch) corn tortillas
- Optional garnish: sour cream, sliced green onion or red onion, diced tomatoes, fresh cilantro, lime wedges, sliced olives, diced avocado or guacamole
Instructions
- Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
- Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
- In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
- Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
- Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
- Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
- Garnish with optional toppings and serve.
Notes
- If you prefer to cook your own chicken at home, boil about 1 lb. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You’ll need a total of about 2 cups shredded. I find that 1 lb. of chicken breasts yields about 2 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
- To serve a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish.
- The corn tortillas will soften as they combine with the chicken and sauce. That’s normal! The longer the dish sits, the softer the tortillas will be. If you like them a bit more firm, assemble the casserole just before baking.
- Make it a healthy chicken enchilada casserole! The corn tortillas are made with whole grains, the chicken is a lean protein, and you can use reduced-fat cheese if that’s your preference. Pile on plenty of veggies, too! Good options include shredded lettuce, fresh cilantro, onions, tomatoes, avocado, and salsa.
- The enchilada sauce gives this dish great flavor, but you can easily substitute with an equal amount of taco sauce or your favorite salsa.
- For even more flavor, add spices like smoky ground cumin, chili powder, garlic powder, or minced fresh garlic to the chicken mixture.
- Swap out the chicken and use 2 cups of pulled pork, 1 lb. of cooked ground beef, or 1 lb. of cooked ground turkey instead.
- Add a can of corn (drained), black beans (drained and rinsed), diced onion, or chopped green chilies to the filling. Use the base recipe and jazz it up with as many spices and “extras” as you like.
- Corn tortillas are more authentic for enchiladas, but you can substitute with flour tortillas if you prefer.
- Use different types of cheese. Try just Monterey Jack, just cheddar cheese, or use Colby or Pepper Jack.
Nutrition
This recipe was originally published in April, 2016. The photos were updated in February, 2022.
You sold me on 5 minutes of prep time! You seriously make the best casseroles, Blair! I love the zesty flavors in here. My husband and I eat Mexican quite often, so this looks like the perfect way to spice things up. Pinned!
Thanks, Gayle!! Easiest dinner EVER, right?
How do you make the enchilada sauce?
Hi, Glutey! I don’t make homemade enchilada sauce — I just buy it in the jar. 🙂
I’m down with a 4-ingredient meal made in one single dish! I love the fact that this casserole is also healthy. It’s perfect for dinner when I’m in a rush to get it on the table.
Thanks, Jen! Exactly…I always feel rushed at dinner time, and this is the solution!
You don’t have to say anything more than easy because that’s all I do! I feel like I want to swim in this. So good!
Hah! Thanks, Megan! I couldn’t agree more! I don’t make anything that’s not EASY!
You know what….I just love your blog and use many of your recipes. To watch your family grow is just an added bonus! Thank you so much for all your ideas and great meals.
Thank you, Sandi! That means so much to me, and I’m so glad that you left me a note. Thank you for reading!!!
what an easy dish to make and great way to use up all the left over roasted chicken 🙂 Love the pics Blair !
Thank you, Ruwani!! You’re right — it’s a great way to use up leftovers!
We enjoyed this, and it is so easy. I did make some enchilada sauce, so that took some time. However, if I had this on my menu I could make my sauce ahead of time. Thanks for the idea.
I made this for dinner tonight, and everyone enjoyed it. I would start with a layer of the enchilada sauce next time (like lasagna). I also made a second portion with black beans and corn (no cheese) for a vegan eater. Thanks for an easy meal!
Awesome! Thanks so much for letting me know! I agree — the layer of sauce on the bottom is a great tip!
In the enchilada recipe, there seems to be an extra 1/4 cup sauce?
Only change 1 thing. I used both green and red enchilada sauces for more color. I also used the optional topping you listed at the end. Wonderful meal and will make again.
Wonderful! Thank you so much!
I’m confused about the “2 cups 12 ounces chicken”. Is that just 3 3 1/2. Cups? Or is it supposed to be 2 cups 2 ounces?
Hey, Allison! Sorry about that typo — there were supposed to be parentheses around the (12 ounces), implying that you need 2 cups (which is about 12 ounces). It’s just the same thing — 12 ounces is equal to about 2 cups, whether you’re measuring by volume or weight. Hope that helps! 🙂
I can see the confusion. One measuring cup is 8 oz., not 12.
Best thing for leftover chicken…also good to pop in when not a lot of time for dinner and delicious!
Hello Blair:
This looks so delicious and I plan to make it tomorrow. I had a question, Is it possible to make it ahead of time. Will it become soggy if kept for an hour and the reheated?\?
Also cam I prep everything and place in the casserole dish to bake it later in the evening?
Thank you
Hi, Neha! Yes — this should work well as a prep ahead meal. The tortillas become soft once they’re layered in the dish, so I don’t think they will be any more soggy if the casserole rests for an hour before being reheated. You can assemble it in advance, too! Enjoy!
Thanks for a quick reply.
This is very helpful
Can I use green enchilada sauce?
Yes! That should work well, Lynn. Enjoy!
Blair! Pinned this appetizing and flavoursome CHICKEN ENCHILADA CASSEROLE to my weekly menu. But I was using homemade chipotle ENCHILADA sauce instead of that from the stores. Would the same dish made with Flake fish in combo with green ENCHILADA sauce taste more delicious? Any suggestions, please!
Hi, Alekhya! I think you can take the general idea and run with it…making it with any ingredients that you love. If you prefer fish, you can certainly use cooked, flaked fish with the green enchilada sauce. Enjoy!
This looks so good and I can’t wait to try this!! Do you know if canned chicken could be used instead?
Hi, Em! Absolutely — the canned chicken should work perfectly!
This was a good, healthy recipe. I’m glad my husband and I tried it this evening. I enjoyed the crunch of the tortillas on bottom but the mushier tortillas in the middle. I doubled the cheese in the recipe because I was in the mood for lots of cheese! It was still low cal with the extra cheese. We made our own enchilada sauce (from a recipe from gimmesomeoven.com) which I think added to the richness and flavor of the dish. We didn’t use as much chicken as the recipe called for, and it was still delicious and filling. We had avocado on the side. We baked it in a 2.5-quart casserole dish for the time stated in the recipe, and it was perfect. I’m not the biggest “red sauce on enchilada” fan, but this recipe changed my mind. We will probably make it once a month going forward. I’m glad we have leftovers, too; I don’t have to think about making something for lunch. Thanks so much for this easy recipe!
Thanks! I’m glad that you enjoyed it and that this dish changed your mind about red enchiladas. 🙂
This was DELICIOUS! Thank you!
Awesome! Thank you!
Made this last night…Delish!!! Truly this was a wonderful dish and will definitely go on our rotation list. I have already given it to 2 other people today! It’s just my husband and I so we will have it again tonight and can’t wait. Thanks for publishing!! P.S. I totally forgot any toppings… no avocado, black olives or onions… All still in my fridge and cupboard!! Tonight I will remember… 🙂 P.S.S. when writing this email it is so small and light I can’t tell what I am writing… Just a thought…
Thanks, Carin! I can’t tell you how many times I’ve bought toppings for recipes like this and then totally forgot to pull them out at the last minute. Glad that it was still delicious, and I hope you enjoy it again tonight! 🙂
I love your recipes and this one is no exception! Quick, easy, WW friendly, and the fam doesn’t even know it’s healthy. All of my favorite things! I made this for dinner one night when I had exactly 8 corn tortillas leftover from another dish I made, and I needed to use them. I always have the cheese, enchilada sauce and diced chicken on hand. I use grilled diced chicken breast found in the freezer section of the grocery store. Just thaw and use. No one even realized this was a healthy dish. It’s delicious and so easy for a weeknight. There were only two servings leftover and they were devoured for lunch the next day.
Hi, Christine! Thank you so much for taking the time to leave me a note. I know it can be hard to find recipes that are healthy and that also appeal to the rest of the family. So glad that this one works for your crew! 🙂
Can this be made in a slow cooker (on high?) It’s just too hot during the summer to use the oven but this recipe sounds so good! Just for the 2 of us but imagine we could freeze some if we needed to make a larger amount using the slow cooker. Any suggestions on length of cooking and/or change in recipe if doing it that way? Thanks.
Hi, Teresa! I don’t know — I think it would probably work okay, but I would worry that it will be a bit more soggy than when you bake it in the oven. The condensation from the lid of the slow cooker will fall back down onto the casserole as it cooks. It might be fine, just different. A shorter cooking time (just long enough to heat it through) — maybe 2 hours on HIGH — might help to prevent it from getting too damp. Just my thoughts! 🙂
Your chicken enchilada recipe sounds easy to make and tasty. Do you have any recipes for cod or salmon? Thank you.
Hi, Debra! Yes, I do. You can use the search bar on my site to search for any specific ingredients that you might be interested in. Here are links to the cod recipes: https://www.theseasonedmom.com/?s=cod and the salmon recipes: https://www.theseasonedmom.com/?s=salmon
Hope you find a new favorite! 🙂
I’m a gastric sleeve patient and this really works with wheat tortillas. Great recipe.
That’s great, Gary! I’m glad that you’ve found a tasty option that works for your dietary needs. Thanks for your note!
“You should make this again next week.” – My 6 year old.
We’re so happy it was a hit!