Easy Chicken Enchilada Casserole

By: Amber

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This easy chicken enchilada casserole is a cheesy, flavorful, comforting meal the whole family will love that's easy enough to make on a weeknight!

chicken enchilada casserole in a glass dish topped with diced avocados and drizzled with sour cream on a marble slab

Chicken enchilada casserole is one of those dishes that really brings me back to childhood. It was one of my mom's go-to dishes, which was absolutely fine with us because we loved it so much! The beauty of enchilada casserole is that you get all of the flavor of enchiladas without the work. If you've never made enchiladas before – it can be a long process that involves dipping tortillas in hot oil, rolling them around cheese and chicken and hoping they don't tear, then topping with sauce and cheese and baking.

Instead of going through all of that work (and mess) this chicken enchilada casserole is made lasagna-style! You'll layer the sauce, add tortillas, chicken, cheese, more sauce, and repeat. For a fun little spin on the traditional casserole, we also topped it with diced avocado, a sour cream lime sauce, and cilantro. That's the stuff of Tex-Mex dreams!

chicken enchilada casserole ingredients - tortillas, shredded cheese, shredded chicken, avocado, and spices on a marble board

How to Make Chicken Enchilada Casserole

The beauty of enchilada casserole is that it is so easy to make. The first thing you'll want to do is prepare your chicken. We actually used shredded chicken from our local grocery store, if you don't have this option, a storebought rotisserie chicken is a great option, too, or you can make your own! Once you've shredded your chicken, it is time to turn your attention to the enchilada sauce. While you can use a pre-made enchilada sauce, this one comes together super fast with pantry staples and adds tons of flavor. You'll simply add some tomato paste, tomato sauce, chicken broth, and spices to a bowl and whisk to combine.

Now you're ready to make the casserole. You'll spoon a bit of sauce on the bottom of the dish, then break the corn tortillas in half and spread 5 of them across the bottom of the dish to cover it. Next, layer on the chicken, then the cheese, then pour more sauce over and add another layer of tortillas. Repeat to make another layer, then bake at 350 F for 30 minutes, until the cheese is browned and bubbling.

chicken enchilada casserole in a glass dish topped with diced avocados and drizzled with sour cream on a marble slab

Enchilada Casserole Variations

This chicken enchilada casserole is easily adaptable. Here are some of our favorite variations!

  1. Change the sauce. Salsa verde or a classic Tex-Mex chili gravy are both great options.
  2. Use a different protein. If you don't have chicken on hand, or just prefer a different protein, ground beef or turkey both work beautifully here.
  3. Make it Paleo. If you're on a Paleo diet, or simply don't do well with grains, you can easily substitute Siete Foods tortillas here.
  4. Add beans. Mixing a can of black beans in with the chicken would be a wonderful addition.
  5. Add veggies. If you want to get your daily serving of veggies in with this casserole, you can easily add in some spinach, diced bell peppers, onions, or even shredded zucchini!

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Easy Chicken Enchilada Casserole

chicken enchilada casserole in a glass dish topped with diced avocados and drizzled with sour cream on a marble slab

This chicken enchilada casserole is cheesy, flavorful, comforting, and a breeze to make!

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican

Ingredients

2, 8 ounce cans tomato sauce
2 tablespoons tomato paste
1 ½ cups chicken broth
1 teaspoon sea salt
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
½ teaspoon ground black pepper
4 cups shredded chicken (or about 2 pounds chicken breast, cooked and shredded)
10 corn tortillas, torn in half
3 cups shredded Mexican blend cheese
½ cup sour cream
1 tablespoon lime juice
1 large avocado, diced, for garnish
¼ cup fresh chopped cilantro, for garnish

Instructions

1. Preheat the oven to 350 F.
2. Whisk together the tomato sauce, tomato paste, chicken broth, salt, chili powder, cumin, oregano, and pepper, until smooth.
3. Spread ½ cup enchilada sauce in the bottom of a 3-quart, 9×13 inch pan, then layer 5 tortilla halves over the sauce, until it is fully covered. Layer 2 cups shredded chicken over the tortillas, then pour over 1 cup of enchilada sauce, and 1 ½ cups shredded cheese.
4. Repeat Step 2 to build the next layer, then bake the casserole at 350 F for 30 minutes, until the top is browned and bubbling, then remove from the oven.
5. In a small bowl, whisk together the lime juice and sour cream, then drizzle it over the casserole. Garnish with the avocado and cilantro, then serve!

Notes

If you'd like to use storebought enchilada sauce, you'll need 2 15 ounce cans.

Keywords: chicken, casserole, enchiladas, enchilada sauce, Mexican food

Comments

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  1. Abbey says:

    Easy and delicious! First time making my own enchilada sauce and I had no idea it was that simple (and tasty!)
    This will be on regular rotation. Thanks for sharing!

  2. Allison says:

    This looks amazing, thank you for sharing! I’m wondering if you’ve ever made this and frozen it, and, if so, what your recommendations are for reheating? I’m trying to prepare for a new baby (congrats on baby #2 for you!) and would love to be able to have this as a healthy meal we can just pop in the oven to reheat when I don’t feel like cooking right after baby is born 🙂