The Ultimate Chicken Enchilada Casserole Recipe
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Looking for an easy, family-friendly meal that’s packed with flavor? This chicken enchilada casserole is the perfect solution for busy weeknights. It’s a cheesy, saucy, and hearty dish that requires minimal effort but delivers maximum taste.
Unlike traditional enchiladas that require rolling each tortilla individually, this chicken enchilada bake is layered like a lasagna, making it much easier to prepare. Layers of shredded chicken, rich red enchilada sauce, soft tortillas, and gooey melted cheese come together to create a dish that’s hearty, comforting, and absolutely delicious.
This easy enchilada casserole is the perfect weeknight dinner with minimal prep. Whether you’re a beginner cook or an experienced home chef, this recipe will be your go-to Mexican chicken casserole.
We love it so much we made a Beef Enchilada Casserole with ground beef and a Pork enchilada casserole made with pulled pork!
Ingredients You’ll Need
- 8 medium 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.
- 2.5 cups 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.
- 2 pounds shredded 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.
- ¼ cup taco seasoning – The shredded chicken is cooked with taco seasoning to give it a bold Tex-Mex flavor.
- ½ cup 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.
- 12 ounces shredded 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 with these simple instructions on “How to Boil Frozen Chicken“
Time-Saving Tip: Short on time? Use rotisserie chicken instead of cooking and shredding your own. Just remove the skin, shred, and you’re good to go! We also have a great recipe for Shredded chicken in the Crock Pot. Make a big batch and freeze it so you have shredded chicken any time you need it.
How to Make Chicken Enchilada Casserole
Now that we have our ingredients, let’s get ready to make the chicken enchilada casserole. Here’s what you need to do:
Step 1 – Prepare oven and dish. Preheat your oven to 350 degrees F and grease an 11×9 casserole dish with cooking spray.
Step 2 – Cook shredded chicken. 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.
Step 3 – Assemble. Now it’s time to assemble the chicken enchilada casserole. Here’s how to do it:
- Spread ½ cup enchilada sauce in the greased casserole dish.
- Place 2 large flour tortillas (or more if using corn tortillas) over the sauce.
- Add ⅓ of the chicken mixture evenly over the tortillas.
- Pour ½ cup enchilada sauce over the chicken.
- Sprinkle 1 cup shredded cheese on top.
- Repeat these steps two more times to create layers.
- For the final layer, place tortillas on top, pour the remaining sauce, and finish with cheese.
Step 4 – Bake. Cover the casserole dish with aluminum foil and bake for 30 minutes in the preheated oven at 350°F. After 30 minutes, 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 flavorful rice dish that complements the cheesy, saucy goodness.
- 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.
- 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 creamed corn casserole!
- 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.
Use whole wheat tortillas instead of white flour tortillas, swap cheddar cheese for a lighter cheese blend, and/or use low-sodium enchilada sauce to cut down on salt.
Storage & Reheating Instructions
Refrigerating Leftovers
- Let the casserole cool completely.
- Cover with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
Freezing for Later
- Wrap the entire casserole in plastic wrap and then aluminum foil.
- Store in a freezer-safe container for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator and bake as instructed.
Reheating
- Oven: Cover with foil and bake at 350°F for 25-30 minutes.
- Microwave: Heat individual portions for 1-2 minutes on high.
This easy chicken enchilada casserole is the perfect solution for busy families who want a delicious, home-cooked meal without spending hours in the kitchen. The cheesy chicken enchilada casserole is rich, flavorful, and simple to make – ideal for weeknight dinners or meal prep!
Try this recipe tonight and let us know what you think in the comments!
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.
You could use lower carb tortilla and reduced fat or fat free cheese to lighten up
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.
What temp for oven?
Preheat oven to 350 degrees F.
My tortillas are soggy:(
Hi Jessi, we didn’t have that issue. Maybe it’s the type or brand of tortilla you are using. You can try this to preent them from becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor. Hope this helps!
Someone mentioned needing to use up some fresh Spinach and asked if it would be good in this dish, you suggested that she steam it first (pre~cook) and then press out as much of the liquid as possible before adding it into the layers to eliminate any excess moisture.
My first thought was that it could be used as a topping in place of chopped lettuce along with some chopped/diced tomatoes, sliced Avocado or Guacamole, cilantro, Sour Cream, etc. I personally don’t like cooked spinach, especially hidden in casseroles (I’m picky with a few veggies, not many though 😉)
I realize that I was responding to a very old comment but I just thought I’d add the suggestion for potential newcomers….
That’s a great idea!