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

Easy Chicken Enchilada Casserole

By: Cassy Joy Garcia
5 — Votes 27 votes
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6 Servings
This chicken enchilada casserole is cheesy, flavorful, comforting, and a breeze to make!

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
  • 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

Instructions

  • Preheat the oven to 350 F.
  • Whisk together the tomato sauce, tomato paste, chicken broth, salt, chili powder, cumin, oregano, and pepper, until smooth.
  • Spread ½ cup enchilada sauce in the bottom of a 3-quart, 9x13 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.
  • 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.
  • 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!

Nutrition Information

Nutrition Facts
Easy Chicken Enchilada Casserole
Amount per Serving
Calories
496
% Daily Value*
Fat
 
22.1
g
34
%
Saturated Fat
 
9.5
g
59
%
Cholesterol
 
124.2
mg
41
%
Sodium
 
996.7
mg
43
%
Carbohydrates
 
32
g
11
%
Fiber
 
6
g
25
%
Sugar
 
5.2
g
6
%
Protein
 
45.8
g
92
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

  • 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.