Chicken Enchilada Casserole

This Chicken Enchilada Casserole is an easy 6-ingredient dinner with layers of seasoned shredded chicken, red enchilada sauce, soft flour tortillas, and plenty of melted cheddar cheese. It has all those saucy, cheesy enchilada flavors we love, without having to fill and roll individual tortillas.

I love how simple this casserole is to throw together, especially when I start with leftover or rotisserie chicken. The tortillas soften between the layers of chicken, sauce, and cheese, creating an almost lasagna-like texture, while taco seasoning adds plenty of flavor without making the recipe complicated. Add some cilantro, tomatoes, sour cream, or sliced jalapeños on top and dinner is ready to go!

Why You’ll Love This Recipe

This chicken enchilada casserole keeps dinner easy while leaving plenty of room to make it work for your family.

• Great for picky eaters: Keep the casserole simple, then let everyone add their favorite toppings at the table.
• Only 6 ingredients: Simple ingredients come together for layers of seasoned chicken, enchilada sauce, tortillas, and melty cheese.
• Easy shortcut: Grab a rotisserie chicken to cut down on prep, or use leftover cooked chicken you already have on hand.
• Make it your own: Stick with cheddar or swap in your favorite Mexican cheese blend. You can also choose a mild or spicy enchilada sauce depending on how much heat your family likes.

Ingredients

Chicken: This recipe starts with cooked, shredded chicken, so there’s no need to cook it from scratch. Rotisserie chicken is my favorite shortcut, but leftover chicken works just as well.

Tortillas: Soft taco-size flour tortillas create the layers in this casserole and soak up the enchilada sauce as they bake. They stay soft with a slightly chewy texture that makes this dish feel a little like enchilada lasagna.

Onion: Diced yellow onion cooks with the chicken and taco seasoning, adding extra flavor to the filling.

Cheese: Cheddar melts beautifully between all those layers. Mild, medium, or sharp cheddar will work, so use whichever you prefer.

Taco seasoning: Two packets of taco seasoning make seasoning the chicken super simple. You can also use homemade taco seasoning if you have some on hand.

Enchilada sauce: Red enchilada sauce adds plenty of savory enchilada flavor and keeps every layer nice and saucy.

How to Make Chicken Enchilada Casserole

STEP ONE: Cook the shredded chicken, onion, taco seasoning, and water in a large skillet. After about 5 minutes, the onion should be softened, and most of the liquid should be cooked off, leaving the chicken evenly coated in seasoning.

STEP TWO: Start layering the casserole with enchilada sauce and tortillas, followed by the chicken mixture, more sauce, and cheese. Repeat the layers until you finish with tortillas on top. Spread the remaining enchilada sauce all the way to the edges so the tortillas are covered, then finish with the rest of the cheese.

STEP THREE: Cover the casserole with foil and bake until it’s hot and bubbling around the edges and the cheese is completely melted. Once it comes out of the oven, add the cilantro and diced tomato, then cut into portions and serve.

Tips for Success

A few simple tricks will help your chicken enchilada casserole turn out just right every time.

• Shred your own cheese. Cheese shredded straight from the block melts smoother and creamier than most pre-shredded varieties.
• Cover the tortillas completely. Make sure the enchilada sauce reaches the edges of the top tortillas before adding the cheese. Any uncovered spots can dry out while the casserole bakes.
• Give it a few minutes before slicing. Letting the casserole rest briefly after baking helps the layers settle, so it’s easier to cut and serve.
• Finish it your way. Set out toppings like sour cream, avocado, jalapeños, tomatoes, cilantro, or lime wedges and let everyone dress up their own serving.

Make Ahead and Storage

Make ahead: You can assemble the chicken enchilada casserole a few hours before dinner, cover it tightly, and refrigerate until you’re ready to bake. The tortillas will continue to absorb the sauce as they sit, so I recommend assembling it the same day. When baking straight from the refrigerator, plan on adding a few extra minutes so the casserole is hot and bubbly all the way through.

Store: Cover leftover casserole or transfer individual portions to an airtight container and refrigerate for 3 to 4 days.

Freeze: Assemble the casserole in a freezer-safe baking dish, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes if needed until heated through.

FAQ

Can I use corn tortillas instead of flour tortillas?

Absolutely. Flour tortillas give this casserole the soft, slightly chewy, lasagna-like layers you see in the photos. Corn tortillas will have a little more texture and corn flavor, so it really comes down to which you prefer.

How do I keep chicken enchilada casserole from getting soggy?

Don’t add extra enchilada sauce beyond what the recipe calls for, and cook the chicken mixture until most of the liquid has evaporated before assembling the casserole. This helps keep the layers saucy and soft without becoming overly wet.

What should I serve with chicken enchilada casserole?

Keep it simple with Mexican rice, refried black beans, or a crisp salad on the side. You can also add your favorite toppings at the table, so everyone can customize their own plate.

*This post originally posted on 06/04/2019.

Other Incredible Edible Enchilada Recipes!

If enchilada night is always a hit at your house, here are a few more easy ways to enjoy those flavors:

• Easy Chicken Enchiladas
• Green Chile Chicken Enchilada Casserole
• One Pot Enchilada Soup
• Black Bean and Sweet Potato Enchiladas