Chicken Enchilada Casserole Recipe

Introduction

This Chicken Enchilada Casserole is a comforting and flavorful dish perfect for weeknight dinners. Layers of tender shredded chicken, tangy enchilada sauce, and melted cheddar cheese come together to create a crowd-pleasing meal everyone will love.

Ingredients

• 4 cups shredded chicken (or pulled rotisserie chicken)
• 10 ounces red enchilada sauce (1 can)
• 4 ounces chopped green chiles (1 can)
• 1.5 cups shredded cheddar cheese
• 8 corn tortillas (or 12 street taco sized corn tortillas)

Instructions

1. Step 1: Preheat your oven to 425˚F.
2. Step 2: In a large bowl, mix the shredded chicken with the enchilada sauce, reserving 1 tablespoon of the sauce, and add the chopped green chiles. Stir until evenly combined.
3. Step 3: Pour the reserved tablespoon of enchilada sauce into an 8×8 inch casserole dish and spread it evenly to cover the bottom. Arrange half of the tortillas on the bottom of the dish, cutting them to fit if necessary.
4. Step 4: Spread half of the chicken mixture over the tortillas, then sprinkle with half of the shredded cheddar cheese. Repeat the layering with the remaining tortillas, chicken mixture, and cheese.
5. Step 5: Bake the casserole for 20 minutes, or until the edges are bubbling and the dish is heated through.
6. Step 6: Let the casserole cool slightly before garnishing with chopped green onions, fresh cilantro, or pico de gallo, if desired. Serve warm.

Tips & Variations

• Use rotisserie chicken for a quick and easy shortcut without sacrificing flavor.
• For extra creaminess, add a layer of sour cream or cream cheese between layers.
• Try swapping cheddar for Monterey Jack or a Mexican cheese blend for a different taste.
• If you like it spicy, include diced jalapeños or a dash of hot sauce in the chicken mixture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover and bake at 350˚F until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate. When ready, bake as directed, adding a few extra minutes if baking from cold.

What can I use if I don’t have corn tortillas?

Flour tortillas can be used as a substitute, but expect a softer texture. Alternatively, you could try taco shells broken into pieces for a different crunch.

Chicken Enchilada Casserole Recipe

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4.6 from 137 reviews

This Chicken Enchilada Casserole is a flavorful, easy-to-make Mexican-inspired dish featuring layers of shredded chicken mixed with enchilada sauce and green chiles, layered between corn tortillas and topped with melted cheddar cheese. Perfect for a comforting weeknight dinner, this baked casserole delivers a delicious combination of savory, cheesy, and mildly spicy flavors.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Mixture

• 4 cups shredded chicken (or pulled rotisserie chicken)
• 10 ounces red enchilada sauce (1 can), plus 1 tablespoon reserved
• 4 ounces chopped green chiles (1 can)

Other Ingredients

• 1.5 cups shredded cheddar cheese
• 8 corn tortillas (or 12 street taco sized corn tortillas)

Instructions

1. Preheat Oven: Preheat your oven to 425˚F to ensure it’s hot and ready to evenly bake the casserole.
2. Prepare Chicken Mixture: In a large bowl, combine the shredded chicken, enchilada sauce (reserve 1 tablespoon for later), and chopped green chiles. Mix thoroughly to ensure the flavors are well distributed.
3. Layer the Base: Pour the reserved 1 tablespoon of enchilada sauce into an 8×8-inch casserole dish and spread it evenly across the bottom. This creates a flavorful base and prevents sticking.
4. First Tortilla Layer: Place half of the corn tortillas in the bottom of the casserole dish. Cut tortillas if needed to fit the dish neatly.
5. First Filling Layer: Spread half of the chicken mixture evenly over the tortillas, then sprinkle half of the shredded cheddar cheese on top.
6. Repeat Layers: Add the remaining tortillas as a second layer, followed by the rest of the chicken mixture, and finish with the remaining cheese.
7. Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the edges are bubbling and the cheese is melted and golden.
8. Garnish and Serve: Once baked, garnish the casserole with chopped green onions, fresh cilantro, or pico de gallo according to your preference, then serve warm.

Notes

• You can use leftover cooked chicken or rotisserie chicken to make this recipe quick and easy.
• If you prefer a spicier casserole, opt for enchilada sauce with added heat or add diced jalapeños.
• Corn tortillas can be lightly toasted in a dry skillet before layering for extra texture and to prevent sogginess.
• Feel free to substitute cheddar cheese with Mexican blend cheese for more authentic flavor.
• This casserole keeps well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Keywords: chicken enchilada casserole, Mexican casserole, baked enchiladas, easy chicken dinner, cheesy enchiladas