Chicken Enchilada Casserole Recipe

4.62 from 57 votes

The BEST Chicken Enchilada Casserole recipe with seasoned chicken, savory sauce, and melty cheese is spectacular and super easy to make!

Course Dinner

Cuisine Mexican

Keyword Chicken Enchilada Casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 465kcal

Author Aubrey

Preheat the oven to 350 degrees F. Spary a 9-inch x 13-inch baking dish with non-stick cooking spray, set aside.
Place 2 pounds cooked chicken breast, ½ cup yellow onion, ¼ cup taco seasoning, and ¼ cup water into a large skillet. Cook over medium-high heat for 5 minutes until the liquid has mostly reduced.
Add ½ cups red enchilada sauce to the bottom of the prepared baking dish. Then place 2 soft taco-size flour tortillas over the sauce, covering the bottom of the dish.1 cups red enchilada sauce
Spread ⅓ of the chicken over the tortillas, then pour½ cups red enchilada sauce over the chicken, sprinkle ¾ cups cheddar cheese over the sauce, and finally top with 2 more tortillas. Repeat these steps twice more

Spread the enchilada sauce all the way to the edges of the tortillas, especially on the top layer, so they stay soft as they bake.

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 1 Roma tomato for garnish. Cut into 9 portions and serve warm with a dollop of sour cream on top.

Rotisserie or leftover cooked chicken both work well for this recipe.
Be sure to cook the chicken mixture until most of the liquid has evaporated before assembling the casserole. This keeps the finished casserole from getting too wet.
If you made the casserole ahead of time and refrigerated it before baking, add a few extra minutes to the cook time as needed until it’s hot and bubbly in the center.
Store leftover chicken enchilada casserole in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave until warmed through.