This easy recipe for chicken enchilada casserole is layers of tortillas, shredded chicken, enchilada sauce and cheese, all baked together to golden brown perfection. A quick and simple meal that the whole family will love!
I make Mexican food for dinner at least once a week, I often whip up shrimp tacos, pork carnitas or this fabulous enchilada casserole. Add your favorite toppings and watch the rave reviews come in!
Sometimes there’s just nothing better than a piping hot casserole, loaded with cheese of course! This easy chicken enchilada casserole is so simple to put together, but really delivers in the flavor department. I love Mexican food, especially enchiladas but sometimes I just don’t have the time to individually roll a million enchiladas. This casserole has all of the same flavors in half the prep time.
How do you make chicken enchilada casserole?
There’s just 5 ingredients in this chicken enchilada casserole – chicken, tortillas, beans, cheese and enchilada sauce. Everything gets stacked together in layers in a casserole before it’s baked to golden brown perfection.
Tips for chicken enchilada casserole
- You can use any type of cooked chicken for this dish. I typically use leftover diced chicken or shredded rotisserie chicken. You can also roast chicken for this recipe, or put some chicken breasts in the slow cooker.
- This casserole can be assembled up to 4 hours before you plan to serve it.
- I recommend grating your own cheese for this recipe – it’s a little more work, but freshly grated cheese melts a lot smoother than the pre-shredded kind in a bag.
- This recipe can easily be doubled to feed a large crowd.
Enchilada casserole variations
There are so many different ways to customize this casserole to your preferences!
- Protein: Try using ground turkey, beef or shrimp instead of the chicken.
- Beans: Refried beans and black beans work well if you don’t have pinto beans on hand.
- Tortillas: This recipe works well with both corn and flour tortillas, so choose whichever one your family prefers.
- Cheese: I typically make this dish with Monterey Jack cheese, but other great options are cheddar, mozzarella and pepper jack.
- Additions: You can add other ingredients to your casserole such as corn, green chiles, diced bell pepper or sauteed onions.
I love to add toppings to my casserole after it comes out of the oven – it’s an optional step but it really makes this dish special! Some great topping ideas include avocado, olives, red onion, cilantro, tomatoes, sour cream or green chiles.
This is a great recipe to have for those busy nights when you don’t have a ton of time to get dinner on the table. It’s a crowd pleaser for both kids and adults alike.
More great Mexican recipes
Chicken Enchilada Casserole Video
Chicken Enchilada Casserole
Ingredients
- 8 small tortillas cut into halves, corn or flour
- 2 cups of cooked shredded chicken breast
- 2 cups of shredded Monterey Jack cheese
- 1 15-ounce can of pinto beans rinsed and drained
- 2 cups red enchilada sauce
- cooking spray
- optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato
Instructions
- Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.
- Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
- Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
- Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
- Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
- Sprinkle the remaining 1/2 cup cheese over the top.
- Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
- Let sit for 5 minutes to firm up, then top with garnishes and serve.
Nutrition
This post was originally published on September 19, 2016 and was updated on March 19, 2019 with new content.
Julie Wilkins says
So good and so easy to make
Stella DiBenedetto says
This has become my husband’s favorite meal! Probably the 6th time making it and the reaction is always the same..a dancy dance!Lol! Thank you so much!
Ray says
Easy and really tasty as is. I used canned chicken to save time. We will make this again.
Nancy says
Thank you for this delicious recipe. My husband loved it. We will be making this many times in the future. There are so many ways to tweet it. The tips included were very helpful.
Naimah mcdaniels says
Should you pre cook the tortillas?
Sara says
You don’t need to pre cook them!
Kristen says
Have made this two times now it is so good! Do you think I could make this with ground beef as well? Thanks!
Josh Mindham says
I made this last night, and it was fantastic! Thanks for the recipe!
I took some extra steps with the shredded chicken that boosted the flavor levels of both the chicken and the enchilada sauce. If you’re interested, here’s what I did:
Ingredients:
1 1/2 lbs chicken breast
1 1/2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp oil
1/2 cup chicken broth or water
20 oz red enchilada sauce, divided
Directions:
– Mix chili powder, cumin, garlic powder, salt, and pepper in a bowl, then thoroughly coat chicken and rub in.
– Set instant pot to sauté on high.
– Add oil, and wait to come to temperature.
– Place chicken in single layer and brown (2-3 minutes on each side). Chicken will not be cooked through.
– Remove chicken to plate, and press CANCEL.
– Add water/broth to pot and scrape up any bits stuck to the bottom of the pot.
– Add chicken back to pot and coat with 1/2 cup enchilada sauce.
– Set instant pot to MANUAL and set for 8-10 min (I did it for 10, but the chicken was a bit more done than I prefer).
– Quick release when timer reaches zero.
– Remove chicken to plate and set instant pot to sauté again.
– Cook until liquid volume is reduced by half.
– While liquid is reducing, shred chicken with two forks.
– When liquid is done reducing, add shredded chicken back to pot and toss to coat.
– When well-coated, remove shredded chicken from pot yet again to plate.
– Add remaining liquid to the rest of the enchilada sauce to boost flavor.
Your recipe picks up from here.
Janice says
Do you have a recipe for good red enchilada sauce? I cannot get it here.
alyce gaston says
Hi, I like your recipes very much, I am gathering a few recipes for my college age girls that cook in their dorm. Fresh chicken is not available sometimes for a quick meal. Can Canned chicken be used and canned vegetables in stead of frozen in some of the recipes. There is not much refrigerator or freezer space when sharing a kitchen. Some recipes that work well with foods that would be on hand would be great
Sara says
Yes canned chicken should be ok!
KarenC says
Love this recipe. I’ve made it with shredded roast chicken and ground chorizo. I switched out the soft tortillas to packaged yellow corn taco shells. Love the extra crunch.
Leti Owens says
Making this dish with my daughter for lunch, can’t wait to try it. Thanks
Elaine says
Thank You,