An easy, cheesy and downright dreamy Baked Chicken Enchilada Casserole! Tender chicken chunks, seasoned with a host of spices, layered with tortillas and topped with bubbly cheese. Casseroles rarely get better than this!
Baked Chicken Enchilada Casserole Recipe
This Chicken Enchilada Casserole is a delicious dinner that’s super satisfying and super easy to make. It’s a Mexican inspired casserole that’s kid friendly with the perfect little kick of spice.
If you’re looking for more Mexican inspired recipes, why not also try my Shredded Chicken Tacos, Chicken Enchilada Casserole Skillet, and my Mexican Chicken Salad!
Why You’ll Love this Chicken Enchilada Casserole Recipe:
- An easy baked dinner. Only a few mins to prep, this easy casserole recipe goes from pantry to table in around 40 mins.
- Loaded with Mexican flavors. The chicken is seasoned with a mouthwatering blend of spices and covered in red enchilada sauce.
- A cheesy casserole. These enchiladas are crowned with metly, bubbly, cheesy topping.
How to make this Chicken Enchilada Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- In a skillet, brown the seasoned chicken then shred it and set aside.
- In the skillet, cook the aromatics until fragrant.
- Make the filling by mixing in the sauce ingredients to the aromatics and add in the chicken.
- In a casserole dish, assemble the casserole by layering tortillas and fillings, then top with cheese. Bake for 25 mins.
- Allow to rest, garnish, serve and enjoy!
What to serve with this Chicken Enchilada Casserole
This casserole plays well with a variety of toppings! Guac, sliced avocado, sour cream, salsa and more cheese – all great! You can also serve with a black bean dip, easy Mexican rice on the side.
Which tortillas are best?
This recipe works well with either corn or flour tortillas, so choose whichever you and your family prefers!
Can I make this casserole ahead of time?
This enchilada casserole recipe can be totally assembled up to two days ahead of time then just popped in the oven at dinnertime – done!
Recipe Tips and Notes
- Use a preheated oven.
- You can use shredded chicken tenders, breast or thighs. You could also use rotisserie chicken.
- To keep the jalapeno mild, remove the seeds and membrane, or lose the jalapeno completely.
- Ideally, grate your own cheese. Pre shredded cheese contains anti caking agents which means it doesn’t melt as nicely as cheese shredded from a block.
- Top with some fresh cilantro for a pop of color.
Other delicious chicken casseroles
- Chicken Tamale Casserole Recipe
- Buffalo Chicken Casserole
- Chicken Divan
- Salsa Verde Chicken Casserole
- Chicken Wild Rice Casserole Recipe
- Green Chile Chicken Casserole Recipe
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Enchilada Casserole Recipe
Ingredients
- 1 pound of chicken breast tenders
- 18 corn tortillas (depending on size, you'll use between 6 and 9 tortillas per layer. there are 3 layers of tortillas)
- 1 teaspoons of chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- ½ teaspoon of oregano
- 8 ounces of Colby jack cheese freshly shredded
- 1 jalapeño pepper deseeded and finely diced
- 1 onion diced
- 1 tablespoon of finely minced garlic or garlic paste
- 1 10 ounce can of red enchilada sauce
- 1 ½ cup of sour cream
- Olive oil for cooking
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Mix the chili powder, cumin powder, onion powder, garlic powder, salt and oregano together in a small bowl and rub it all over the chicken.
- Heat a skillet over medium heat and coat the bottom of the pan in olive oil. Cook the chicken for 3-4 minutes on each side. Remove and let cool until you can comfortably shred it.
- In the meantime, add the onion to the pan and cook until it becomes translucent. Then add the serrano/jalapeño (if using) and garlic. Cook until the garlic becomes fragrant.
- Remove from the heat and add the sour cream and enchilada sauce and stir to combine. Then stir in the shredded chicken.
- Layer 6 (more or less depending on size. You just use enough to form a complete layer as shown in the step by step photos) corn tortillas in the bottom of a 9×13 inch casserole dish sprayed with nonstick spray. Using a slotted spoon, drain most of the sauce and add half of the chicken and a handful or two of cheese to the layered tortillas. Layer 6 more tortillas and spoon the remaining chicken filling and another handful of cheese.
- Layer once more with the tortillas and pour the sauce over top. Sprinkle the top with the remaining cheese and bake for 20-25 minutes, or until the cheese starts to bubble around the edges.
- Let the casserole rest after baking before serving with fresh avocado slices, cilantro and a drizzle of sour cream.
Notes
- Use a preheated oven.
- You can use shredded chicken tenders, breast or thighs. You could also use rotisserie chicken.
- To keep the jalapeno mild, remove the seeds and membrane, or lose the jalapeno completely.
- Ideally, grate your own cheese. Pre shredded cheese contains anti caking agents which means it doesn’t melt as nicely as cheese shredded from a block.
- Top with some fresh cilantro for a pop of color.
Mary says
Haven’t tried it, but have some questions.
Ingredients specify 25 corn tortillas. -No size is indicated. I could guess on the size based on the picture, but I don’t know the pan size.
-Recipe says to layer 9 tortillas for each layer. That’s 27 tortillas.
-picture shows 6 tortillas in an overlapped layer. I’m guessing this is an “in process” picture, and 3 more go down the middle?
What sized pan should be used? I could deduce by the size of the tortillas, but as stated above, the size of the tortillas isn’t stated. It could be 11×7 or 13×9, though it is more logical to get 8 servings from an 13×9 pan, unless you are on a diet and reducing portion size.
Last, is the pan greased or ungreased? Corn tortillas sometimes stick, but flour tortillas often stick.
Thanks for the help. I want to try this, but also want to give the recipe a chance at being successful.
Becky Hardin says
Hi! Thanks so much for these great questions. I’ve reworked the recipe a bit to be more clear. We used a 9×13 baking dish.
Maritza Cruz says
Well I haven’t made it yet but the chicken enchilada dish looks interesting and I know it tastes real good and whats better is that its easy to prepare. Looking forward to make it soon.
Becky Hardin says
Enjoy!
Lisa R says
Haven’t made yet, but will be soon. Will this freeze? Just 2 of us, if it’s 8 servings, two 8 x 8 pans work perfectly. Btw, grating cheese is always worth the extra effort, both for melting and also taste. Huge difference! 🙂
Becky Hardin says
Yes I am sure you could give it a shot with freezing!
Nikki Krakauer says
I know it freezes well! However, if you pre-cook your corn tortillas, the flavor is *much* better. I sauté them for just 10-15 seconds on each side in hot oil, drain and then build my casserole. I supply shredded lettuce, pico de gallo, sour cream, hot sauce, etc., as garnish. Very mild recipe.
Shelley says
Wish you would respond to Mary’s questions, as I have similar questions.
Ss says
I love it
Becky Hardin says
Thanks for stopping by!