Chicken Enchilada Casserole
Easy Chicken Enchilada Casserole is packed with layers of chicken, enchilada sauce, tortillas, and cheese. It’s easy comfort food that your whole family will love.
This Chicken Enchilada Casserole recipe is so quick and easy to make. Five simple ingredients are layered into a casserole dish and baked together until the cheese and sauce are melted and bubbling. All of those amazing layers baked together into this delicious enchilada casserole. I think it’s even better than traditional chicken enchiladas!
If you like it as much as we do make sure to give our Beef Enchilada Casserole or Pork enchilada casserole a try too!
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Ingredients You’ll Need
- Flour tortillas – Traditionally enchiladas are made with corn tortillas but I have always preferred flour tortillas because I like how soft they are. If you prefer the more traditional version you can substitute corn tortillas for flour tortillas like we use in our pulled pork enchilada casserole. Since corn tortillas are smaller you will need a few more than are listed in the recipe to cover each layer.
- Enchilada sauce – I make this quick and easy homemade red enchilada sauce for my casserole and I think it takes them to the next level. It’s not required though! If you want to save time you can use your favorite store-bought enchilada sauce.
- Seasoned Chicken – You can cook chicken breasts and shred them yourself (Instant Pot shredded chicken or Crock Pot shredded chicken) or you can buy a store-bought rotisserie chicken and shred it to save some time. The shredded chicken is cooked with taco seasoning to give it a bold Tex-Mex flavor.
- Yellow onion – These slightly sweet onions are finely diced and cooked with the chicken until they are translucent. They add just the right amount of savory flavor to the dish.
- Cheddar cheese – Cheese may be my favorite part of enchiladas…right after that red sauce! I use sharp cheddar for my enchiladas but you can also use mild cheddar, a Mexican cheese blend, colby jack, or even Monterey jack cheese if you prefer.
Forgot to take the chicken out of the freezer? We have you covered! “How to Boil Frozen Chicken“
Preparation: How to Get Ready
Now that we have our ingredients, let’s get ready to make the chicken enchilada casserole. Here’s what you need to do:
- Preheat your oven to 350 degrees F.
- If needed shred the cooked chicken into small pieces and set aside.
- Dice the yellow onion and set aside.
- Shred the cheddar cheese and set aside.
- Grease an 11×9 casserole dish with cooking spray.
Cooking: How to Cook the Chicken
Now that our ingredients are ready, let’s cook the chicken. Here’s what you need to do:
- In a skillet, add the cooked, shredded chicken, diced yellow onion, taco seasoning, and ¼ cup of water.
- Cook the chicken over medium-high heat for 5 minutes, stirring occasionally, until the liquid has mostly disappeared.
- Remove the skillet from heat and set aside.
Assembly: How to Layer the Casserole
Now it’s time to assemble the chicken enchilada casserole. Here’s how to do it:
- Pour ½ cup of enchilada sauce into the greased casserole dish and spread it evenly over the bottom.
- Place two large flour tortillas on top of the enchilada sauce, making sure they cover the entire bottom of the dish. Note: If you’re using smaller tortillas you’ll need to use more than two.
- Spread 1/3 of the cooked chicken on top of the tortillas.
- Pour ½ cup of enchilada sauce on top of the chicken.
- Sprinkle 1 cup of shredded cheddar cheese on top of the enchilada sauce.
- Repeat steps 2-5 to create two more layers.
- Place the final two flour tortillas on top of the cheese.
- Pour the remaining enchilada sauce over the tortillas.
- Sprinkle the remaining cheddar cheese on top.
Baking: How to Bake the Casserole
Now it’s time to bake the chicken enchilada casserole. This step is crucial to making sure that all the flavors come together and the cheese melts perfectly. Here’s how to do it:
- Cover the casserole dish with aluminum foil and bake for 30 minutes in the preheated oven at 350°F.
- Remove the cover and continue to bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
- Once done, take the casserole out of the oven and let it cool for 5-10 minutes before serving.
What to Serve with Chicken Enchilada Casserole
If you’re wondering what to serve with your delicious chicken enchilada casserole, look no further! There are plenty of options to complement the flavors of the casserole and make for a complete and satisfying meal. Here are some ideas:
- Mexican Rice: A classic side dish for any Mexican-inspired meal, Mexican rice is a perfect complement to the chicken enchilada casserole. The flavors of the spices and the tomato-based sauce in the rice will blend perfectly with the casserole.
- Beans: Beans a great source of protein and fiber that will add a hearty element to your meal. You can serve refried beans, black beans, or pinto beans alongside your enchiladas. Plus, they are easy to make and can be customized to your liking with spices, cheese, and other toppings.
- Guacamole and Chips: Guacamole is a delicious and healthy dip that pairs perfectly with crispy tortilla chips. The creamy texture and tangy flavor of the guacamole will balance out the spiciness of the casserole.
- Salsa and Chips: For a lighter option, you can serve salsa with tortilla chips instead of guacamole. The fresh, bright flavors of the salsa will complement the richness of the casserole. Try one of our easy salsa recipes: 5 minute restaurant-style salsa, salsa fresca, mango avocado salsa, or pineapple salsa.
- Salad: A simple mixed green salad is always a good idea to balance out a hearty main dish. Choose a light and refreshing dressing, such as a citrus vinaigrette or a honey-lime dressing, to complement the flavors of the casserole.
- Corn: Grilled or boiled corn on the cob is a classic summer side dish that will add some sweetness and texture to your meal. You can also serve with classic corn pudding!
- Margaritas: What’s a Mexican-inspired meal without a refreshing margarita? Whip up a batch of frozen mango margaritas or mocktails to enjoy with your meal and celebrate the flavors of Mexico.
No matter what you choose to serve with your chicken enchilada casserole, be sure to enjoy it with family and friends and savor every delicious bite!
Frequently Asked Questions
Yes, you can use corn tortillas instead of flour tortillas. However, keep in mind that corn tortillas tend to be more fragile and may break apart more easily when assembling the casserole.
Yes, you can make this dish ahead of time and refrigerate it until you’re ready to bake it. Just be sure to cover it with aluminum foil and store it in the refrigerator for up to 24 hours before baking.
Yes, chicken enchilada casserole can be frozen for later use. It’s best to freeze the casserole before baking it to maintain its texture and flavor. To freeze the casserole, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container.
When ready to use, remove the casserole from the freezer and let it thaw overnight in the refrigerator. Once thawed, bake it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 30-40 minutes, or until heated through and the cheese is melted and bubbly.
It’s important to note that freezing and reheating the casserole may affect its texture and taste, but it’s still a great option for meal prepping or making ahead for a crowd.
Enchilada sauce can usually be found in the Hispanic/Latin section of the grocery store, along with other Mexican and Latin American ingredients. It may be located on the same aisle as items like taco shells, refried beans, and salsa.
If you’re having trouble finding it, don’t hesitate to ask a store employee for assistance. They can direct you to the correct aisle or even show you exactly where the enchilada sauce is located in the store.
How to Store and Reheat
Storing chicken enchilada casserole is easy, and it’s a great way to have leftovers for a few days. Here’s how you can store and reheat your chicken enchilada casserole:
Storing
- Let the casserole cool completely before storing it.
- Cover the casserole dish with plastic wrap or aluminum foil.
- Place the dish in the refrigerator for up to 4 days.
Reheating
- Preheat your oven to 350°F.
- Remove the casserole from the refrigerator and remove any plastic wrap or foil.
- Cover the casserole dish with foil to prevent the cheese from burning.
- Bake for 25-30 minutes, or until the casserole is heated through.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Alternatively, you can reheat individual portions of the casserole in the microwave. Place a portion on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through. Check the temperature of the casserole to make sure it is hot all the way through.
Leftover chicken enchilada casserole can also be frozen for up to 3 months. Allow the casserole to cool completely, then transfer it to a freezer-safe container or freezer bag. To reheat, thaw the casserole in the refrigerator overnight and then bake it in the oven as directed above.
Looking for More Easy Comfort Food Casseroles?
- Beef Enchilada Casserole
- Breakfast Burrito Casserole
- King Ranch Chicken Casserole
- Chicken Tortilla Casserole
- Taco Macaroni Casserole
- Pizza Casserole
- Chicken Parmesan Bake
- Creamed Corn Casserole
- More Casserole Recipes…
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Chicken Enchilada Casserole
Ingredients
- 2.5 cups Enchilada sauce
- 8 -8 inch Flour tortillas
- 2 lbs Chicken, shredded
- ¼ cup Taco seasoning
- ½ cup yellow onion, diced
- 12 ounce Cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F.
- Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared.
- In a greased, 11×9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.
- Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
- Repeat steps to create two more layers.
- Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.
Nutrition
This was phenomenal! It was easy to follow and tasted soooo Yummi! Thank you for posting.
What can you use in place of an 11×9 baking dish? I only have a 9×13 or an 8×8 which would be better? Does the cooking time need to be adjusted?
Go with the the 9×13 and spread it further apart. Time can vary be a few minutes, just keep an eye on it.
Is this recipe keto friendly??
No this is not keto or low carb because it has tortillas in it.
Can you make ahead and freeze?
Can this recipe be frozen well?
Yes, it can be frozen as one whole casserole or into smaller portions. Any exposed tortilla may dry out when reheating, so I add cheese or more sauce to those parts.
This recipe is so easy to throw together and tastes fabulous! I typically don’t enjoy a tortilla casserole the next day but this one changed my mind. Served it with homemade black bean soup, cornbread and salad. Delish!!
Thank you Carol 🙂
The recipe says 1/4 CUP of taco seasoning, the seems like a lot. Is the measurement correct?
Yes that is correct. That is 2 tablespoons per pound of chicken. Feel free to start with less and add more as needed if you prefer.
We try not to eat flour tortillas because they are too high in sodium. Can I substitute corn tortillas instead?
Yes you can substitute corn tortillas!
This was delicious! I followed the recipe exactly. Super tasty and now will be on regular rotation in our family. So much easier than rolling the enchiladas (and having them break).
Can you prepare this ahead the night before so that you can just throw it in the oven the next day?
Yes! It will need to bake a little longer since it will be cold all the way through. I suggest to start by adding 10 minutes and check the temp in the center to decide when it is warmed through
I have fresh spinach I need to use up. Do you think it would be good adding to the layers?
I love spinach in just about anything but if you’re going to add it to the layers without cooking it first it may release water as it cooks making things a little soggy. I suggest steaming it first and then squeezing it well to remove as much excess water as possible before adding it to the casserole.
WOW !! I have been cooking more lately, and each dish I make there’s 1 or 2 things I’d change even if I followed instructions exactly. This dish? I’d change nothing.
Me and my housemates LOVED it, I’ll be making it again for sure.
Thanks 🙂
confused about amount of enchilada sauce needed – the steps seem to refer to using a 1/2 c of sauce five times, but the recipe calls for just 2 cups
Hi Patricia, you’re correct it should be 2.5 cups of enchilada sauce. I’ve updated the recipe to correct it. Thank you!
Hi there! We are green chili fans. Would this be just as good with substituting green sauce for the red?
Yes I think so! It would be just as delicious.
This recipe was easy to make and tasted amazing!!!! My family loved it so it’s definitely a keeper! Thank you!!
Tried this last night for my family of 9 and it was a big hit! Every single person gobbled it up, even the littlest ones.
I prefer corn tortillas so we did those and I added 1 can of corn and 1 can of black beans to the chicken while adding the taco seasoning.
Lastly, we topped with shredded lettuce, cilantro, olives, and sour cream. Next time I might even add avacados and salsa.
This is defineatly a recipe we are adding into dinner roatation – thank you!
Love the idea of adding shredded lettuce on top. I’m going to give that a try.