Try this delicious chicken enchilada casserole if you’re looking for a hearty and flavorful dinner option. Packed with juicy shredded chicken, red enchilada sauce, and layers of melty cheese.
Recipe Science
- Layering tortillas in the casserole allows them to absorb the enchilada sauce, which helps meld flavors and creates a tender, cohesive texture.
- Baking the casserole at a high temperature ensures the cheese melts thoroughly and browns on top, creating a flavorful, gooey, and slightly crispy crust through the Maillard reaction.
- Cooking the chicken directly in the casserole allows it to slowly absorb the flavors of the sauce and spices, resulting in tender, flavorful meat throughout the dish.
Jump To a Section
Featured Comment 2
“Made this yesterday we really enjoyed it. Had it today its even better. Will make this again and maybe add some things.”—Jeffrey
Why It Works
Learn how to make a chicken enchilada casserole that bakes in the oven for 30 minutes. To switch up taco night, my family always enjoys a tray of chicken enchiladas. If you prefer green sauce, check out this green chili enchilada version. To make prep even faster, layer the tortillas instead of rolling them individually with the filling.
This is one of my favorite meals to use leftover meat, which I quickly shred into smaller pieces. Combined with colorful vegetables, that makes for a tasty filling. The casserole is layered with tortillas, chicken filling, red chili sauce, and two types of melty cheese. Pop it in the oven to bake, and you’ll have a feast ready quickly!
Ingredients You’ll Need
- Shredded Chicken: This is a great way to use leftover roasted chicken. If making from scratch, use my shredded chicken recipe. Two pounds of chicken breasts or thighs yield four cups of meat.
- Enchilada Sauce: I double the recipe for my homemade enchilada sauce, which is on the spicier side. For convenience, you can use a store-bought canned sauce, mild or spicy.
- Vegetables: A mix of canned black beans and whole corn kernels adds extra protein, fiber, and flavor. Pinto beans and frozen corn are good swaps.
- Chilies: Add canned diced fire-roasted green chilies for extra heat and charred flavor. Fresh jalapenos or serranos can also be used.
- Cheese: Use shredded cheeses that melt well, like Monterey Jack cheese and mild or sharp cheddar cheese.
- Tortillas: White or yellow corn tortillas about 5 to 6 inches in size. Flour tortillas can be used for a chewier texture.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This chicken enchilada casserole recipe is easy to customize. Feel free to omit any vegetables and chilies or swap them out for other tasty ingredients. Try some of these delicious suggestions below.
- Add sauteed onions, garlic, and red and green bell peppers to the filling.
- For a creamy filling, stir in sour cream or cream cheese.
- Switch the cheeses with queso asadero, mozzarella, colby, or pepper jack. Sprinkle cotija or queso fresco on top of each slice.
- Toss the chicken with taco seasoning to enhance the flavor.
- Add in other meats like shredded turkey, ground turkey, chicken, or beef.
- Use homemade flour tortillas, corn tortillas, or cassava tortillas.
How to Make Chicken Enchilada Casserole
Step 1: Preheat the Oven
Adjust the oven rack to the center position and set the temperature to 400ºF (204ºC).
Step 2: Make the Filling
To make a flavorful chicken enchilada filling, I combine the ingredients before layering the casserole.
Mix the shredded meat, corn, black beans, green chilies, and enchilada sauce to coat. This can be made a few days ahead of time for meal prep.
Step 3: Prepare the Tortillas
Cut the tortillas in half to make them fit more efficiently in the rectangular pan. The semicircles make it easier to line and cover the straight edges. I use 5-inch white corn tortillas for this recipe. You’ll need 17 tortillas cut in halves to make three layers covering a 13 by 9-inch casserole dish. Larger 6-inch tortillas may need less.
Pro Tip: If desired, you can warm the tortillas on the stovetop, lightly charring them for extra flavor. I do this for my classic chicken enchiladas to make them pliable and tasty.
Step 4: Assemble the Casserole
To prevent the tortillas from sticking, lightly grease the baking dish with cooking spray or oil. Add sauce to the bottom to flavor the tortillas. Add just enough tortillas, slightly overlapping, for the first layer.
Add half of the chicken mixture, followed by Monterey Jack and cheddar cheese. Repeat the layering process two more times, topping the tortillas with sauce.
Tips for Perfect Execution: From here, you can bake immediately, refrigerate for up to 2 days, or freeze for up to a month.
Step 5: Bake the Casserole
Cover the casserole with foil to trap in the heat, steaming the ingredients to warm them through. Place the baking dish in the preheated oven for 20 minutes.
Remove the foil and continue baking until the cheese is melted and slightly bubbling, about 10 minutes.
Step 6: To Serve
I like to wait a few minutes before slicing to let the layers infuse together, making it easier to slice and serve. Garnish with sliced green onions, and enjoy!
Additional Toppings: pico de gallo, homemade salsa, sour cream, avocado, guacamole, cilantro, and pickled red onions.
Frequently Asked Questions
The tortillas can be fried first in a thin layer of oil, about 10 to 15 seconds per side. The fat coats the starch, creating a lipid layer that prevents the tortillas from soaking up too much sauce and getting soggy.
For enchilada casseroles, corn tortillas work best. They add a nice earthy flavor and create layers that infuse together to make the base for slices. They also soak up some of the flavorful red or green sauce. Flour tortillas are studier and more pliable but chewier and thicker in texture.
Both types of chili sauces are delicious! Red sauce is made with various red chilies and tends to be hotter. Green sauce is made with different green chilies and tomatillos, giving it a slightly more tangy taste. You can add both if you’d like to different areas of the casserole.
Any type of cheese that shreds and melts well. The moisture and fat in cheeses like cheddar, Monterey Jack, queso asadero, and Colby create the stretchy cheese pull. Only use dry-aged parmesan or crumbly cotija for garnishing. Avoid bags of pre-shredded cheese containing ingredients like cornstarch or potato starch to prevent clumping. This reduces the melt, as the starches absorb some of the oils in the cheese, reducing spread.
Serve This With
If you tried this Chicken Enchilada Casserole, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Enchilada Casserole
Ingredients
- 4 cups shredded cooked chicken
- 1 cup canned corn
- 1 cup canned black beans
- ¼ cup canned diced fire roasted green chilies, optional
- ¼ teaspoon black pepper
- 3 cups enchilada sauce, divided
- 17 corn tortillas, 5 to 6" size, halved
- 1 ½ cups grated Monterey jack cheese
- 1 ½ cups grated mild cheddar cheese
- 1 tablespoon sliced green onions
Instructions
- Preheat the Oven – Adjust the oven rack to the center position. Heat to 400ºF (204ºC).
- Make the Filling – In a large bowl, combine the shredded chicken, black beans, corn, green chilies, black pepper, and 1 ¼ cup of enchilada sauce.
- Prepare the Tortillas – Cut all the tortillas in half.
- Assemble the Casserole – Lightly coat a 13×9 baking dish with cooking spray or oil. Evenly spread ½ cup of the enchilada sauce. Layer 11 of the tortilla halves on top, or enough to overlap and cover the bottom. Spread half of the chicken mixture on top, followed by ½ cup Monterey Jack and ½ cup cheddar.Add another layer of tortillas, ½ cup of enchilada sauce, the remaining chicken mixture, and ½ cup of each cheese. Add 11 tortilla halves on top. Evenly coat with ¾ cup of enchilada sauce, followed by ½ cup of each cheese.
- Bake – Cover the baking dish with foil, ensuring it does not touch the cheese. Bake for 20 minutes. Uncover and bake for about 10 minutes until the cheese is melted and bubbling.
- To Serve – Cool the casserole for 10 minutes before serving to set the layers. Top with green onions and serve while still hot.
Recipe Video
Notes
- Making Shredded Chicken: Cook 2 pounds of chicken on the stovetop, then shred it into smaller pieces.
- Topping Suggestions: Add more enchilada sauce, sour cream, pico de Gallo, avocado, cilantro, red onions, or pickled onions.
- Make-Ahead: Assemble the casserole, cover it, and refrigerate for up to 2 days. Freeze for up to 1 month. Thaw before using.
- Storing: Cover and keep in the refrigerator for up to 5 days.
- Reheat: Cover with foil and warm in a 325ºF (163ºC) oven until hot. Alternatively, microwave portions on high setting in 15 to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jeffrey Dale Carpenter says
Made this yesterday we really enjoyed it. Had it today its even better. Will make this again and maybe add some things.
Jessica Gavin says
Thanks for your feedback, Jeffrey!