Chicken Enchilada Casserole is saucy, creamy, cheesy, and built for weeknights. It’s a fast and easy layered chicken tortilla casserole recipe that delivers all the flavor of enchiladas with less effort.
Chicken Enchilada Casserole. What’s better than layers of cheese, tender chicken and enchilada sauce, all baked together into a bubbling tortilla casserole?
- I still really love my Chicken Enchiladas with White Sauce and my Crockpot Chicken Enchiladas. Both are cozy and delicious.
But Enchilada Casserole is just SO fast and tasty. I’ve made it a dozen times since I first tested the recipe a few weeks ago (even for guests!).
Here’s What You Need to Make Chicken Enchilada Casserole
Chicken Tortilla Casserole Ingredients
The ingredients for chicken enchilada casserole are super simple:
- Cooked, shredded chicken: Use rotisserie chicken for a quick option or leftover roasted chicken for added flavor. Both chicken breast and darker thigh meat will work.
- Enchilada sauce: Choose your favorite store-bought red enchilada sauce or make a homemade version for deeper, richer flavor. Mild, medium, or hot—go with the heat level you enjoy.
- Sour cream: Adds creaminess and tang to balance the boldness of the enchilada sauce. Full-fat sour cream gives the best texture, but low-fat can be used if preferred.
- Ground cumin
- Garlic powder
- Corn tortillas: They form the (naturally gluten-free) layers in the casserole with toasty corn flavor.
- Note:
- Tear the tortillas into quarters before layering, so you can easily spoon out portions after baking.
- Avoid flour tortillas (pictured above). In my recipe trials, they become gummy and taste bland in the finished dish.
- Note:
- Shredded cheese: Cheddar, Monterey Jack cheese, or a blend of both melt beautifully and bring richness. For best results, shred your cheese fresh—it melts more evenly and skips the additives in pre-shredded bags.
- Optional toppings: Toppings take this casserole to the next level. I love avocado, sour cream and my 5-minute pickled onion recipe.
Ingredient quantities in the recipe card at the bottom of the article
Tools to Grab
To make this chicken enchilada casserole a large mixing bowl and a spoon or spatula to help with even mixing.
- Use a 9×9 or 9×13-inch baking dish—ceramic or glass both work well—for assembling and baking the casserole.
- A cheese grater is useful if you’re shredding your own cheese, which melts better than pre-shredded varieties. But for weeknights, use either!
- You’ll also need a sharp knife or pizza cutter to slice through the casserole.
How to Make Chicken Enchilada Casserole: An Easy Guide
This is my simple guide to my Chicken Enchilada Casserole:
Prepare the Chicken Filling
- In a large bowl, mix the cooked shredded chicken with ½ cup of enchilada sauce, sour cream (if using), cumin, garlic powder, and a pinch of salt. Taste and adjust the seasoning if needed.
Layer the Enchilada Casserole
- Spread ½ cup of enchilada sauce in the bottom of the prepared baking dish.
- Layer torn corn tortillas, followed by the chicken mixture, shredded cheese, and a bit more sauce.
- Repeat the layers until all the ingredients are used, finishing with a final layer of tortillas, sauce, and cheese on top. It’s like making a lasagna!
Cover and Bake
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and the casserole is bubbling.
Rest, Slice and Top
- Let the casserole rest for 10 minutes before slicing. Add your favorite toppings such as chopped cilantro, green chiles, red bell pepper, diced onion, sliced avocado, pickled jalapeños, or hot sauce before serving.
Pro Tips + Science-Based Secrets
Honestly, its so easy but here are a few tips for great results:
Sour cream: The fat in sour cream adds richness without curdling. You can swap in thick greek yogurt, but it may split a little.
Shred your own cheese for the best melt. Pre-shredded cheese often contains anti-caking agents that interfere with smooth melting.
Cover each tortilla layer with sauce to avoid dry spots and ensure a tender, cohesive casserole.
Let it rest after baking for at least 10 minutes. This allows the cheese and sauce to set, making it easier to slice cleanly.
Make Ahead and Storage
Chicken enchilada casserole is a great make-ahead meal. You can assemble the entire casserole up to 24 hours in advance, cover it tightly with foil or plastic wrap, and refrigerate it until you’re ready to bake.
It’s perfect for busy weeknights, meal prep or entertaining.
Storing
- Leftover casserole should be cooled completely, then stored in an airtight container in the refrigerator. It will keep well for up to 4 days.
- You can also cover the dish tightly and store it directly in the baking dish if space allows.
Freezing
- This casserole freezes beautifully. You can freeze it either before baking (wrap well in foil and plastic wrap) or after baking and cooling completely.
- For best results, use a freezer-safe dish and eat within 2 to 3 months. Label with the date and baking instructions for easy reheating later.
Reheating
- To reheat a full casserole, cover it with foil and warm it in a 350ºF oven until heated through (about 25–30 minutes).
- For individual portions, microwave on medium heat for 1–2 minutes until hot. If reheating from frozen, let it thaw in the fridge overnight before reheating for best texture.
How to Serve this Chicken Enchilada Casserole Recipe
There are tons of sides to go with this recipe. Here are a couple of my favorite pairings:
Vegetable Sides for Chicken Enchilada Casserole
- Mexican Street Corn
- This Slaw for fish is also great with this casserole as an easy side.
- A chunky green salad with loads of textures like this Vegetarian Taco Salad
- Sweet Potato Nachos
Toppings for Chicken Enchilada Casserole
- Avocado Crema or my go-to guacamole recipe
- Taco Salsa
- Fresh chopped cilantro
- A drizzle of my Cilantro Lime Crema or Baja Sauce
- Crumbled queso fresco or cotija cheese
- Sour cream or Greek yogurt
Here’s a round up of my Favorite Mexican Desserts – end off your meal with one of these.
FAQs About Chicken Enchilada Casserole
Just skipping through? Here are a few notes not to miss:
Yes! Rotisserie chicken is a great time-saver and adds extra flavor from its seasoning.
Corn tortillas are traditional and hold up better than flour tortillas, which can become gummy and don’t taste as good when layered.
Absolutely. Use a dairy-free sour cream substitute and your favorite plant-based cheese.
It depends on your enchilada sauce and toppings. Choose a mild sauce if you’re sensitive to heat, or spice it up with jalapeños and hot sauce if you like a kick.
Other Mexican Inspired Recipes You’ll Love
Recipe Substitutions and Variations
Play around with the ingredients in your chicken enchiladas recipe:
- Green enchilada sauce: Swap the red enchilada sauce for a tangy green version (made with tomatillos and green chilies).
- Cheese options: Use Pepper Jack for a bit of heat or a Mexican cheese blend for convenience. You can also mix in a little cream cheese for extra creaminess in the filling.
- Tortilla swap: If you don’t have corn tortillas, you can actually use tortilla chips instead (like in my ground beef Walking Taco Casserole).
- Make it vegetarian: Substitute the chicken with canned black beans, sautéed veggies (like zucchini, mushrooms, and peppers), or crumbled tofu for a meat-free option that still packs plenty of flavor.
- Add-ins: Stir in chopped green chilies, cooked onions, or corn into the chicken mixture for extra texture and flavor. For more spice, mix in chipotle in adobo or a dash of Nashville hot sauce.
- Sour cream alternative: Use Greek yogurt in place of sour cream if you want a lighter, protein-packed option.
Chicken Enchilada Casserole (Quick + Easy Recipe!)
Video
Ingredients
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce *see note
- ½ cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp kosher salt
- 10 corn tortillas torn in quarters
- 3 cups shredded cheese cheddar, Monterey Jack, or both
Instructions
- Preheat oven to 375ºF.
- Mix cooked chicken with 1/2 cup enchilada sauce, sour cream, cumin, garlic powder and a pinch of salt (taste and add more as needed).
- Spread 1/2 cup sauce in a greased 9×9 or 9×13 baking dish.
- Add a layer of torn tortillas, a thin layer of sauce, chicken mixture, and cheese.Repeat with more tortillas, sauce, chicken mixture, and cheese. Continue until you finish with a layer of tortillas, sauce, and cheese on top.
- Cover with foil. Bake 20 minutes. Uncover and bake another 15 minutes until bubbly.
- Rest 10 minutes before slicing. Add toppings and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family just loved The recipe. They’re just fantastic.