Easy Chicken Enchilada Casserole

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

5 from 27 reviews

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



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)
6 corn tortillas, torn in half
4 cups shredded Mexican blend cheese
½ cup sour cream
1/4 cup lime juice
1 large avocado, diced, for garnish
¼ cup fresh chopped cilantro, for garnish


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 6 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 2 cups shredded cheese.
4. Repeat Step 3 to build the next layer, using up the rest of the tortillas, enchilada sauce, and cheese, then bake the casserole at 350 F for 30 minutes, until the top is browned and bubbling. Remove the casserole from the oven and let cool.
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!


  • If you’d like to use store-bought enchilada sauce, you’ll need 2 (15 ounce) cans.
  • INSTANT POT SHREDDED CHICKEN: if you don’t have pre-cooked and shredded chicken available, you can cook about 2 pounds of chicken in the Instant Pot with 1 cup water, on high pressure, for 12 minutes. Then shred with the paddle attachment of your stand mixer, a hand mixer, or two forks.

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