Chicken Enchilada Casserole: Easy, Cheesy Recipe
For me, making homemade enchiladas precedes my chef days, and goes all the way back to college.
My roommate Teri’s mom was originally from Mexico, and Teri would return from family visits with large quantities of homemade tortillas and enchilada sauce. Even with these ingredients, it still took us hours to fry, stuff, and roll a couple of trays of enchiladas.
How I wish we had been able to make this delicious Chicken Enchilada Casserole back then!
From Ancient Times To Saving Time
Any traditional Mexican dish that uses tortillas can trace its origins back to the Aztecs. They wrapped corn tortillas around small fish, and from there, regional specialties developed.
The word enchiladas comes from enchilar, meaning “to season with chiles.” Over time, enchiladas evolved into the rolled, sauced, cheese-covered dish most of us know today.
Here’s my confession: I love traditional rolled enchiladas, but nowadays I almost never have the time to fry, fill, and roll fifteen individual tortillas on a weeknight. Or, for that matter, to make homemade enchilada sauce.
That’s exactly why this easy chicken enchilada casserole recipe exists. It’s got every flavor you love in classic enchiladas—the smoky sauce, the melty cheese, the tender chicken. It’s just layered instead of rolled. Maybe think of it as a Mexican lasagna.
Another great thing about this easy recipe is that it uses secrets from my personal chef days to keep the chicken extra moist (hint: it’s the cup of enchilada sauce and cheese tossed into the chicken).
With this time-saving but flavor-retaining preparation, you get all of the payoff of traditional enchiladas with a fraction of the fuss. In addition, you can feed a crowd without having to stand over the stove for an hour.
If you love easy Mexican food as much as I do, you’ll want to bookmark my Easy Mexican Recipes for even more of my go-to dishes.
Main Ingredients
The whole idea behind this Enchilada Chicken Casserole is to make its preparation as easy as possible. Therefore, it only needs a handful of ingredients, and each one can be found at the grocery store.
Here’s why I use what I use, some tips on how to pick the best versions, and suggestions on what you can swap in if needed.
Shredded Chicken
Shredded chicken is the heart of this casserole, and the good news is you have several options for how to end up with some high-quality chicken.
Store-bought rotisserie chicken is my go-to when I’m short on time: Just pull the meat off the bone and shred it with two forks.
If you’re starting from raw chicken, poached or slow-cooked chicken breasts or thighs shred the most easily. If you tend to overcook things, thighs may work best for you since they stay juicier.
Leftover grilled or baked chicken works beautifully too, and this is a great way to use up extras.
In a pinch, canned chicken breast will get you a casserole on the table, though the texture won’t be quite as good.
Enchilada Sauce
Canned enchilada sauce is what makes this recipe truly easy, and honestly, there are some great ones on grocery shelves these days. Going mild, medium, or hot is entirely up to your spice tolerance.
Look for red enchilada sauce, and check the label for one made with real chile powder rather than just tomato paste and vinegar; the flavor difference is noticeable.
If you want to make your own enchilada sauce from scratch instead of buying store-bought, that works too. But, of course, that will demand more time and effort.
For a more tangy, brighter casserole, you can substitute a green enchilada sauce (salsa verde) for a red one.
Shredded Mexican Blend Cheese
A pre-shredded Mexican blend (usually a mix of cheddar, Monterey Jack, queso quesadilla, and asadero) melts smoothly and gives you that classic gooey, cheesy pull in every bite.
If you’d rather shred your own, a block of Monterey Jack cheese or a mix of Jack and mild cheddar works just as well, and it’ll melt even better since it isn’t coated in anti-caking starch the way bagged cheese sometimes is. Pepper Jack is a fun swap if you want built-in heat.
Corn Tortillas
Corn tortillas are traditional here, and they hold up well to the sauce without turning to mush the way flour tortillas can. Look for tortillas in the refrigerated section of the grocery store rather than the shelf-stable aisle: the refrigerated tortillas tend to be fresher and more pliable.
That being said, if slightly stale tortillas are all you’ve got, they will actually work fine for this recipe since you’re not rolling them. If corn isn’t your thing, small flour tortillas can be substituted, though the casserole will be softer and less traditional.
Green Onions, Cilantro, and Cotija Cheese
These three ingredients go on at the very end, and they’re what take this casserole from good to exceptional.
Green onions add a fresh, mild bite and cilantro brings brightness. Crumbled cotija cheese (a salty, crumbly Mexican cheese similar to feta) adds a finishing pop of saltiness that balances all that rich, melted cheese underneath.
If cilantro isn’t your thing, parsley is a fine substitute, but for a more traditional flavor, try diced green chiles.
Chopped chives, or yellow, white, or red onions can replace green onions.
Feta or grated Parmesan can stand in for cotija if you can’t find any, but I’d probably skip the extra cheese here altogether instead.
Chicken Enchilada Casserole Recipe
Ingredients
4 cups cooked shredded chicken
4 cups canned enchilada sauce
16 oz. shredded Mexican blend cheese
15 to 18 corn tortillas
olive oil spray
¼ cup chopped green onions
¼ cup chopped fresh cilantro leaves
¼ cup crumbled cotija cheese
Instructions
1. Preheat your oven to 325°F. In a large bowl, combine the shredded chicken with 1 cup of the enchilada sauce and 1 cup of the shredded cheese and mix well. Then divide the mixture into two equal portions and set aside.
2. Spray a 9x13-inch baking dish (casserole dish) with olive oil spray. Line the bottom with corn tortillas, cutting them as needed to cover the pan and overlapping slightly where they meet.
3. Spray the tortillas lightly with olive oil spray, then spoon a layer of enchilada sauce evenly over the top.
4. Spread half of the chicken mixture evenly over the sauced tortillas, then top with a layer of shredded cheese.
5. Repeat the layers: That means another layer of tortillas, a spray of oil, a layer of enchilada sauce, the remaining chicken mixture, and another layer of cheese.
6. For the final, top layer, add one more layer of tortillas, then finish with a spray of oil, the remaining enchilada sauce, and the remaining cheese. (There is no chicken mixture on this last layer.)
7. Bake uncovered for 30 minutes, until the cheese is fully melted and bubbling at the edges.
8. Remove your casserole from the oven and let it rest for 5 minutes. Top with the chopped green onions, cilantro, and crumbled cotija cheese before serving.
How to Serve It
Let the Chicken Enchilada Casserole rest for a few minutes before cutting it. This helps the layers set so that your slices hold together instead of sliding apart.
I like to serve the casserole straight from the baking dish with a spatula or big spoon so everyone can dig in family-style.
Toppings
For toppings, set out sour cream, extra cotija, and lime wedges so people can customize their own plate. Some people like black olives on their enchiladas too.
With Chips and Dip
This casserole plays especially well with tortilla chips and Mexican-inspired dips. My Pico de Gallo and Super Simple Guacamole make great side dips.
Mexican Street Corn Dip and a batch of Refried Bean Dip can act both as dips and side dishes.
Side Dishes
Round things out with a side of Cilantro Lime Corn. My Elote Without a Grill trick works great alongside this casserole too. Or go traditional with Mexican rice and beans (black beans, pinto beans, or refried beans).
Fiesta
For a full-on fiesta, serve with any combination of Fish Tacos, Carne Asada, Mexican Pizza, Cheese Quesadillas, and/or Shrimp Ceviche.
Gatherings
From weeknight dinners to potlucks, to brunch, this casserole is hearty enough to anchor a whole spread.
Variations
Just as there are lots of different ways to fill individual enchiladas, this easy enchilada casserole can swap the layers of chicken for ground beef or turkey, shredded pork, roasted vegetables, or even sweet potatoes!
FAQs
Can I make chicken enchilada casserole ahead of time?
Yes. If you bake it ahead of time, add the garnishes after reheating.
Another option is to assemble the entire casserole through Step 6, cover tightly, and refrigerate for up to 24 hours before baking.
When you’re ready to cook, let the casserole sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if it is still cold in the center.
How do I store leftovers?
Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in a 325°F oven until heated through.
Can I freeze chicken enchilada casserole
Absolutely, this is a great freezer meal. Assemble the casserole in a freezer-safe dish but don’t add the green onion, cilantro, or cotija garnishes yet.
Wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, and add the fresh garnishes right before serving.
Can I use flour tortillas instead of corn?
You can, though corn tortillas hold their texture better under the sauce. If you use flour tortillas, use slightly fewer sheets since they’re typically larger, and expect a softer, more casserole-like texture overall.
What can I use instead of rotisserie chicken?
Poached chicken breasts or thighs, leftover grilled chicken, or even shredded turkey all work well. Just make sure everything is fully cooked and well-shredded before mixing it with the sauce and cheese.
For more options, see the “Variations” section above, right before the start of the FAQs.
Is this recipe spicy?
That depends entirely on the enchilada sauce you choose. Mild sauce keeps things kid-friendly, while medium or hot sauce (or a swap to a spicier pepper jack cheese) will bring the heat up considerably.
