Chicken Enchiladas Casserole Recipe

This chicken enchiladas casserole combines shredded chicken, corn tortillas, enchilada sauce, green chiles, and melted Mexican cheese into an easy layered casserole. It delivers the classic flavor of enchiladas without the work of rolling individual tortillas, making it perfect for family dinners, meal prep, potlucks, and busy weeknights.

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Course: Dinner

Cuisine: Mexican-American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 465kcal

Author: Abby Pinkmann

Cost: $8

Equipment

9x13-inch baking dish
Large mixing bowl
mixing spoon
Measuring spoons
aluminum foil
Chef's knife
Oven

Ingredients

4 cups shredded cooked chicken
12 corn tortillas
20 oz red enchilada sauce
3 cups shredded Mexican cheese blend
1 medium onion, diced
1 can diced green chiles
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
salt, to taste
fresh cilantro, for garnish

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken, diced onion, green chiles, chili powder, cumin, garlic powder, onion powder, and 1/2 cup of enchilada sauce. Mix well.
Spread a thin layer of enchilada sauce on the bottom of the baking dish and arrange a layer of tortillas over the sauce.
Spread one-third of the chicken mixture over the tortillas, add enchilada sauce, and sprinkle with cheese.
Repeat the layers of tortillas, chicken mixture, sauce, and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
Cover loosely with foil and bake for 25 minutes.
Remove the foil and continue baking for 15 to 20 minutes until the cheese is melted, bubbly, and lightly golden.
Allow the casserole to rest for 10 minutes before slicing.
Garnish with fresh cilantro and serve warm.

Notes

Rotisserie chicken works especially well and saves preparation time. Avoid using too much enchilada sauce to prevent soggy layers. Let the casserole rest for 10 minutes before slicing for cleaner servings. For a creamier version, add sour cream or cream cheese to the chicken mixture. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

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