The BEST Chicken Enchilada Casserole recipe with seasoned chicken, savory sauce, and melty cheese is spectacular and super easy to make!
Our scrumptious 6-ingredient Chicken Enchilada Casserole is certain to make you swoon! A simple, “throw-together” Mexican recipe that features shredded chicken and cheddar, seared onions, soft tortillas, Mexican seasonings, all slathered in savory enchilada sauce for several layers of lip-smacking flavor! Serve with seasoned rice or a salad with cilantro, sliced jalapeños, and a squeeze of lime for a spectacular presentation!
Simple, Shareable & Seriously Versatile!
Chicken Enchilada Casserole recipes are all over the internet, but each is slightly different from the next because it’s one of the most customizable dishes! Enchilada Casserole is perfect for picky eaters (Change out the cheddar for a queso blend), for adjusting to your family’s preferences (From “no spice” to zesty hot!), for meal prepping (This tasty casserole freezes beautifully!), for unexpected company (A rotisserie chicken brings this recipe together in minutes!) and for sharing with a neighbor (I mean, who doesn’t love a delicious casserole that pops right into the oven?!)
Chicken Enchilada Appetizer Recipes!
- If you love this Chicken Enchilada Casserole, try this Chicken Enchilada Dip for your next game day – it’s loaded with all your favorite enchilada ingredients, but served with chips
- !Turn that dip into amazing Chicken Enchilada Sliders appetizers! SO SO YUMMY!
Ingredients
Chicken: We’re using precooked, shredded chicken to make this casserole! A rotisserie chicken works GREAT, but so will almost any leftover chicken or even canned chicken (just rinse it thoroughly first).
Tortillas: Flour tortillas add layers and a soft, chewy texture that’s absolutely amazing!
Onion: Diced yellow onion adds tons of flavor to this casserole!
Cheese: Shredded cheddar cheese is spectacular! Mild, medium, sharp…they all work great!
Seasoning: You’ll need taco seasoning – bought packets are fine, but homemade is even better!
Sauce: Two cans (or 8-oz jars) of enchilada sauce add the finishing flavor touch that pulls this casserole together!
How to Make Chicken Enchilada Casserole
STEP ONE: Preheat the oven to 350 degrees F and grease a 9×13 casserole dish. Set aside. In a skillet over medium-high heat, add the shredded (already cooked) chicken, diced onions, taco seasoning, and a quarter-cup of water. Cook until the liquid evaporates, about 5 minutes.
STEP TWO: Into the casserole dish, add a half-cup of the enchilada sauce to the bottom, then layer 2 tortillas on top, covering the bottom of the dish. Place ⅓ of the chicken mixture on top of the tortillas, then ½ cup of the enchilada sauce, then ¾ cup of cheese. Repeat the layering process twice more. You should have 2 tortillas on top. Spread the remaining enchilada sauce over the tortillas, then sprinkle with the remaining cheese.
STEP THREE: Cover the casserole dish with foil and bake for 30 minutes until bubbly hot. Remove from the oven and carefully take off the foil. Cut the casserole into 12 portions and garnish with chopped cilantro and tomato. Scoop onto plates and enjoy!
Tips for Success
- We like our enchilada casserole with flour tortillas, but you can definitely go more authentic and use corn tortillas!
- If you’re planning to freeze this casserole for later, make it in a disposable aluminum pan. It can go straight from the freezer into the oven without breaking, or be given to a neighbor without needing to be returned!
- Use block cheese and shred it yourself for a creamy, smooth melt!
- In a pinch, you can even use canned chicken breast! Rinse it a couple of times, and once it’s seared in the skillet with the onions and seasonings, you won’t be able to tell the difference!
- You can add your favorite toppings too! Like avocado slices, diced jalapeno or tomato, a squeeze of lime juice, a dollop of sour cream, etc.
Can You Make Chicken Enchiladas Ahead of Time?
Yes! This casserole recipe is great for meal prepping! You can assemble the casserole a few hours ahead, refrigerate it, and transfer it to a preheated oven just before dinnertime. You can also assemble the casserole, double-wrap it tightly in plastic wrap and foil, and freeze it for up to 3 months. Thaw it overnight in the refrigerator before baking as directed, possibly adding a few minutes to the bake time as needed until it’s hot and bubbly.
Are Corn or Flour Tortillas Best for Enchiladas?
The kind of tortillas that work best in Chicken Enchilada Casserole is completely a matter of taste and preference! They’re both great, so try your Mexican-inspired recipes with each! If you want to go authentic, corn tortillas may be what you’re looking for. They’re pliable, absorb the sauce nicely, and have a sweet, nutty flavor. White flour tortillas, on the other hand, have a more neutral taste, so the casserole’s flavors aren’t outshone! When softened, flour tortillas have a chewier, more “lasagna-noodle” type texture.
Other Incredible Edible Enchilada Recipes!
- Easy Chicken Enchiladas
- Turkey and Chorizo Enchilada Casserole
- Green Chile Chicken Enchilada Casserole
- Enchilada Pasta
- One Pot Enchilada Soup
- Black Bean and Sweet Potato Enchiladas
*This post originally posted on 06/04/2019.
Ingredients
- 2 pounds cooked chicken breast shredded
- ½ cup yellow onion peeled & diced
- ¼ cup taco seasoning (2 packets)
- ¼ cup water
- 2 cups red enchilada sauce
- 8 soft taco-size flour tortillas
- 12 ounces cheddar cheese shredded (about 3 cups)
- 1 Roma tomato
- Cilantro chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F. Spary a 9-inch x 13-inch baking dish with non-stick cooking spray, set aside.
- Place the shredded chicken, onions, taco seasoning, and water into a large skillet. Cook over medium-high heat for 5 minutes until the liquid has mostly reduced.
- Add ½ cup of the enchilada sauce to the bottom of the prepared baking dish. Then place two tortillas over the sauce, covering the bottom of the dish.
- Spread ⅓ of the chicken over the tortillas, then pour ½ cup of enchilada sauce over the chicken, sprinkle ¾ cup of shredded cheese over the suace, and finally top with 2 more tortillas. Repeat these steps twice more
- Pour the remaining enchilada sauce over the final two tortillas and spread the sauce out to coat them. Sprinkle the remaining cheese over the casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove from the oven and carefully uncover the dish. Sprinkle with chopped cilantro and chopped tomatoes for garnish. Cut into 12 portions and serve warm with a dollop of sour cream on top.
Vickie Gallegos says
I am making this for 100 ppl. I am getting guff that ppl think they will be soggy. What do you think?
Also… how far in advance can I put these together?
KA says
Definitely use corn tortillas instead of flour! My family agrees, they are too “slimy” when I use the flour tortillas.
K.S. says
Can you freeze this casserole and bake later? Thank you
Kathy Payne says
Made this tonight for dinner. It was wonderful! I only had 12 ounces chicken, so I had to pare the recipe down a bit. Made it with your taco seasonings recipe. Ther than that, I followed your instructions. Will definitely add this to the rotation.
Gina says
This was awesome! I always cook chicken breast in the crockpot to shred, portion out, and freeze for recipes exactly like this. I seasoned the chicken ahead of time (needed probably double the amount of seasoning and water called for in the recipe to fully coat and get good flavor), then refrigerated until it was time to assemble and cook. If you do this, leave the casserole in for about an hour to ensure it gets piping hot in the middle (mine was about room temperature after 30 minutes). I also removed the foil and broiled for a few minutes at the end of bake time to get some color on the top. I served it with guacamole, sour cream, and fresh salsa… yumm! Made it for a family gathering and everyone loved it!
Deb says
How much shredded rotisserie chicken do I need?
Jennifer Kimmel says
Hey Deb, it is 2 pounds of shredded chicken.