Easy Chicken Enchilada Casserole (2024)

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Layered like a lasagna, this extra cheesy, spicy, super tasty 4-ingredient Easy Chicken Enchilada Casserole is a cinch to make! It’s a popular Mexican dish that makes a fantastic weeknight make-ahead meal that you can just pop in the oven!

Best Chicken Enchilada Casserole Recipe

Have you ever had a craving for Chicken Enchiladas, but you just didn’t feel like taking the time to make them in the traditional way? Well, now you don’t have to! This easy chicken enchilada casserole recipe is everything you love about enchilada, but made like lasagna! No need to take the time to roll the chicken and cheese up in the tortillas. You just layer all the ingredients and it’s amazing!

Also, to make this recipe even easier and add extra flavor, the chicken is cooked right in the enchilada sauce. This makes the meat extra tasty and keeps it super moist. Yet, this recipe does work with a store-bought rotisserie chicken too. But if you have the time, I do suggest cooking it in the enchilada sauce. You won’t be sorry! And you can enjoy a mojito while it’s cooking!

I should also mention that enchilada casserole is a great make-ahead meal! It reheats incredibly well even after it has been in the fridge for days! I sometimes like to make a few other Mexican favorites like Refried Beans and Mexican Rice on the same day so we have at least 2 to 3 days of dinners covered!

• Chicken – You’ll need boneless skinless chicken breasts for this recipe. But you can also use boneless skinless chicken thighs if you prefer.
• Enchilada Sauce – You can use store-bought canned sauce or make your own enchilada sauce with my easy recipe.
• Corn Tortillas – Traditionally enchiladas are made with corn tortillas but feel free to use flour tortillas if you prefer.
• Monterey Jack Cheese – Makes the casserole super cheesy. Cheddar cheese and Colby Jack cheese are other great choices.

This recipe is so easy it’s silly! It takes all the work out of making enchiladas, but keeps them just as yummy! Just follow these 3 easy steps and you’ll have dinner ready in no time.

To start, you need to cook the chicken for the casserole. First, cut each breast into 3 pieces. This will help it to cook faster. Then put the chicken into a medium saucepan. Next, pour the enchilada sauce over it, cover the pot with a lid, and then cook the chicken for about 20 minutes on medium heat until it’s cooked through. You shouldn’t need to add any water. The idea is for the chicken to cook in the enchilada sauce.

While the chicken is cooking, preheat your oven temperature to 375°F (191°C) so that it is ready to go once the dish is assembled. You can also grab a casserole dish at this time and set it aside. I like to use a longer baking dish for this recipe.

Once the chicken is done cooking it needs to be prepped for the enchiladas. Just remove it from the saucepan and then shred it with 2 forks. You can also cut the cooked chicken into small chunks if you like.

After the chicken is shredded it’s time to build the casserole! You can spray the baking dish with cooking spray if you like but it’s not necessary. Begin by pouring ¼ cup of the leftover enchilada sauce into the casserole dish and spreading it out evenly. Next, place 2 corn tortillas on the bottom followed by a third of the shredded chicken, a third of the remaining sauce, and a third of the cheese.

Then make another layer with 2 more tortillas and repeat the process with the chicken, sauce, and cheese. Finally, add one last layer of tortillas as well as chicken, sauce, and cheese.

To bake, transfer the casserole to the preheated oven and bake it uncovered for 20 to 30 minutes. When it’s done it should be brown on top and bubbly. Then remove the chicken enchilada casserole from the oven and serve it warm with some sour cream, salsa, avocado, and cilantro if you like!

What Else Can I Add To This Casserole?

You can add anything you like to this layered chicken enchilada casserole. Sauteed bell peppers and onions, black beans, corn, and canned diced roasted tomatoes with green chilis would all be yummy additions. However, just remember to keep the ratios of the ingredients about the same and follow the instructions for the best results. And you don’t have to use chicken. Turkey is another great option.

Should Enchiladas Be Corn Or Flour?

Traditionally enchiladas are made with corn tortillas. However, both corn and flour tortillas will work perfectly. I’ve made this casserole with both and find both corn and flour to be delicious.

Storage

Leftover chicken enchilada casserole will keep in an airtight container in the refrigerator for up to 5 days. To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 10 minutes.

You can also store this enchilada casserole in the freezer for up to 3 months. Then reheat the leftovers in the oven for 20 to 25 minutes while still frozen. However, the time may differ depending on how much you reheat.

Other Great Casserole Recipes To Try

• Chicken Enchilada Rice Casserole
• Easy Chicken Enchiladas
• White Chicken Enchiladas
• Skillet Shepherd’s Pie
• Taco Lasagna
• Chicken Tamale Casserole
• Mexican Beef and Rice Casserole