If you’re craving the bold, savory flavors of enchiladas but want to skip the traditional rolling and frying steps, Chicken Enchilada Casserole is the perfect solution. This dish combines all the goodness of enchiladas in a simple, one-pan casserole that’s easy to prepare and guaranteed to satisfy your taste buds.

As someone who loves cooking with simple ingredients, I’ve found that casseroles are always a go-to when I need a meal that’s quick and easy but still delicious.

This Chicken Enchilada Casserole has been a staple in my kitchen because it’s not only easy to make, but also a crowd-pleaser.

Why You Will Love This Recipe

Simple Ingredients: This recipe requires just a handful of ingredients that you likely already have in your pantry. From chicken to enchilada sauce and cheese, it’s a straightforward dish with minimal prep time.
Easy to Make: Unlike traditional enchiladas, which can be time-consuming, this casserole requires no rolling or frying. Simply layer the ingredients and bake, and you’re ready to serve a tasty meal.
Perfect for Meal Prep: Chicken Enchilada Casserole is great for meal prepping. It stores well in the fridge for several days and reheats beautifully, making it perfect for lunches or busy weeknights.

Customizable: Feel free to adjust the spice level or add more vegetables according to your preferences. You can add bell peppers, corn, or even black beans to make it your own.
Cheesy Comfort Food: There’s something magical about cheese melted over enchiladas. This casserole offers that same cheesy goodness, but in an easier-to-serve, comforting format.
Kid-Friendly: If you’ve got picky eaters at home, this dish is likely to win them over. The cheese and sauce are mild, and the ingredients come together in a way that’s easy to enjoy.

Ingredients

2 cups cooked, shredded chicken (You can use rotisserie chicken for convenience)
1 can (10 oz) enchilada sauce (Red or green, depending on your preference)
1 can (4 oz) diced green chilies (Optional, for extra flavor)

1 cup sour cream (For creaminess)
2 cups shredded cheddar cheese (Or a blend of cheddar and Monterey Jack)
8-10 corn tortillas (Torn into pieces)

1 tablespoon olive oil (For greasing the casserole dish)
1 teaspoon garlic powder
1 teaspoon onion powder

1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

Fresh cilantro (For garnish)

Step-by-Step Process

Prepare the Chicken: Begin by cooking your chicken. You can use pre-cooked chicken, such as rotisserie chicken, or quickly cook chicken breasts in a skillet with a bit of oil and seasoning. Shred the chicken using two forks once it’s cooked through and set it aside.
Prepare the Casserole Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or cooking spray to ensure the casserole doesn’t stick.

Make the Sauce Mixture: In a bowl, combine the enchilada sauce, sour cream, garlic powder, onion powder, cumin, chili powder, and salt and pepper to taste. Stir until the mixture is smooth and well combined.
Assemble the Casserole: Start by spreading a thin layer of the sauce mixture at the bottom of the greased baking dish. Then, layer in torn pieces of corn tortillas, followed by a layer of shredded chicken. Pour some of the sauce mixture over the chicken, and then sprinkle with a generous amount of shredded cheese.
Repeat the Layers: Continue layering the casserole with tortillas, chicken, sauce, and cheese until you’ve used all the ingredients. Finish with a top layer of cheese to create a gooey, melty top when baked.

Bake the Casserole: Cover the casserole with aluminum foil and bake for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Garnish and Serve: Once the casserole is done, let it cool for a few minutes before serving. Garnish with fresh cilantro and, if desired, a dollop of sour cream or salsa. Serve hot, and enjoy!

Variations

Vegetarian Version: For a meatless option, replace the chicken with black beans or pinto beans. You can also add sautéed bell peppers and onions for added flavor and texture.

Add More Veggies: For extra nutrients, add corn, bell peppers, or even spinach to the casserole layers. This can enhance the flavor and add more color to the dish.
Spicy Chicken Enchilada Casserole: If you like a bit of heat, add some chopped jalapeños or use a spicier enchilada sauce. You can also sprinkle some red pepper flakes or hot sauce over the layers to increase the spice level.
Use Flour Tortillas: If you prefer flour tortillas over corn, feel free to substitute them. They will create a slightly different texture but still taste delicious.

FAQs

Can I use store-bought shredded chicken? Yes! Rotisserie chicken is a great time-saving option for this recipe. Just shred it and it’s ready to go.

Can I make this ahead of time? Absolutely. You can assemble the casserole up to 24 hours in advance and keep it in the fridge until you’re ready to bake it. Just be sure to cover it tightly with plastic wrap or aluminum foil.

Can I freeze Chicken Enchilada Casserole? Yes, this casserole freezes wonderfully. After baking, let it cool completely, then cover and freeze. When ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until heated through.

Can I make this spicier? Definitely! You can add diced jalapeños, hot sauce, or use spicy enchilada sauce to give this dish some extra heat.

How to Serve

Chicken Enchilada Casserole is a complete meal in itself, but it pairs well with a variety of sides. Here are some ideas for serving:

Mexican Rice: The fluffy texture and mild flavor of Mexican rice complement the bold flavors of the casserole perfectly.

Guacamole and Salsa: Serve with fresh guacamole and a side of salsa for added flavor and freshness.
Crisp Salad: A simple side salad with lettuce, tomatoes, and a lime vinaigrette can help balance out the richness of the casserole.
Refried Beans: If you’re craving more of a traditional Mexican meal, serve with a side of refried beans for an authentic touch.