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4.8 from 10 votes

4-Ingredient Healthy Chicken Enchilada Casserole

With only 5 minutes prep this Chicken Enchilada Casserole is comforting, wholesome and utterly delicious. Perfect for busy weeknights!
Course Main Course
Cuisine Mexican
Keyword Chicken Enchilada Casserole, Healthy Chicken Enchiladas
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 230kcal
Author The Seasoned Mom


  • 2 cups 12 ounces diced or shredded cooked chicken (such as rotisserie chicken meat)
  • 1 ½ cups enchilada sauce
  • 1 cup reduced-fat shredded Mexican-blend cheese
  • 8 6-inch corn tortillas
  • Optional garnish: sour cream sliced green onion, sliced olives, diced avocado or guacamole


  • Preheat oven to 350F (180C). Spray a 2-quart baking dish with nonstick spray.
  • In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
  • Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
  • 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!


You can store leftovers in the fridge for 2-3 days or store in the freezer in suitable containers for up to 3 months.


Calories: 230kcal | Carbohydrates: 21g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 715mg | Potassium: 188mg | Fiber: 3g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 1.2mg | Calcium: 248mg | Iron: 1.4mg