Chicken Enchilada Casserole
Chicken Enchilada Casserole is a hearty and comforting dish that brings all the flavors of classic enchiladas into one easy-to-make bake. Layers of tender shredded chicken, soft tortillas, gooey melted…
By Emily
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Chicken Enchilada Casserole is a hearty and comforting dish that brings all the flavors of classic enchiladas into one easy-to-make bake. Layers of tender shredded chicken, soft tortillas, gooey melted cheese, and flavorful enchilada sauce come together to create a delicious and satisfying meal that the whole family will enjoy.
I love making this casserole because it’s so flexible—you can add your favorite toppings like black olives, jalapeños, or extra cheese to make it your own. It also comes together quickly, which is perfect for busy weeknights when I want something tasty but don’t have hours to cook. Plus, it’s a great way to use up leftover chicken if you have any!
My favorite way to serve this casserole is with a dollop of cool sour cream, a sprinkle of fresh cilantro, and some crunchy tortilla chips on the side. It’s always an instant hit wherever I take it, whether at family dinners or potlucks. This dish has become one of my go-to comfort foods that I can count on to bring everyone to the table with happy smiles.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken works great for convenience, but leftover cooked chicken or even shredded turkey can work too. Just keep the pieces small for even layering.
Tortillas: I prefer flour tortillas for softness, but corn tortillas add a nice traditional touch. If gluten-free, opt for corn or gluten-free tortillas.
Cheese: A Mexican blend cheese melts beautifully, but you can mix cheddar and Monterey Jack or use a mild mozzarella if needed. For dairy-free, try a vegan cheese that melts well.
Enchilada Sauce / Salsa Verde: Using salsa verde gives a fresh tangy flavor, but red enchilada sauce works well too. Store-bought sauces save time, but homemade is always tastier.
Sour Cream & Cream Cheese: These add creaminess to the sauce layer. Greek yogurt can replace sour cream for a lighter option. Soften cream cheese to blend easily.
How Do I Get Perfect Layers and a Gooey Top?
Building the casserole in layers ensures every bite has a balance of flavors and textures. Here’s how I do it:
- Start with a thin layer of the chicken mixture to prevent sticking and add moisture.
- Overlap the tortilla pieces so there aren’t dry gaps in the casserole.
- Spread the chicken mixture evenly over each tortilla layer to keep every bite flavorful.
- Generously sprinkle cheese on every layer except the bottom to get melty, golden goodness throughout.
- Cover with foil for most of the baking time to keep moisture in. Removing the foil near the end lets the cheese brown and bubble perfectly.
Let the casserole sit a few minutes after baking so it firms up a bit and layers hold together better when you cut and serve.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Mixing bowl – to combine the creamy sauce and chicken easily.
- Spatula or wooden spoon – for mixing ingredients without scratching your bowl.
- Knife and cutting board – to chop tortillas, avocado, and cilantro for topping.
- Aluminum foil – to cover the casserole while baking and keep it moist.
Flavor Variations & Add-Ins
- Use black beans or pinto beans for a vegetarian twist—they add protein and fiber.
- Swap chicken for cooked ground beef or turkey for a different protein flavor.
- Add diced green chilies or jalapeños for extra heat if you like it spicy.
- Mix in corn kernels or diced bell peppers for added sweetness and crunch.
Chicken Enchilada Casserole
Ingredients You’ll Need:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 10-12 small flour or corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 can (4 oz) diced green chilies (optional for mild heat)
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup salsa verde or green enchilada sauce
- ½ cup chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for topping, optional)
How Much Time Will You Need?
This chicken enchilada casserole takes about 20 minutes to prepare and another 35 to 40 minutes to bake. You’ll spend a few minutes mixing the creamy filling, layering the tortillas and chicken, and then let the oven do its magic. Allow 5 minutes for resting before serving.
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish so nothing sticks.
2. Mix the Creamy Chicken Filling:
In a large bowl, blend together the softened cream cheese, sour cream, salsa verde or enchilada sauce, chicken broth, ground cumin, garlic powder, salt, and pepper until smooth. Stir in the cooked shredded chicken and diced green chilies, mixing well so all the chicken is coated.
3. Layering the Casserole:
Spread a thin layer of the chicken mixture on the bottom of your baking dish. Next, place overlapping tortilla pieces evenly over the sauce. Spread about one-third of the chicken mixture on top of the tortillas, then sprinkle a generous layer of shredded cheese. Repeat these layers two more times, making sure to finish with a cheese layer on top.
4. Baking Your Casserole:
Cover the dish with aluminum foil and bake for 25 minutes to keep it moist. Then, remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and nicely golden brown.
5. Let It Rest and Serve:
Allow the casserole to rest for around 5 minutes so it’s easier to cut and serve. Top with fresh cilantro, diced avocado, and a dollop of sour cream to add freshness and creaminess.
Enjoy your hearty, creamy, and cheesy Chicken Enchilada Casserole!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Chicken Enchilada Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.
Can I Substitute Corn Tortillas for Flour Tortillas?
Yes! Corn tortillas are a great gluten-free option and add authentic flavor. Just soak them briefly in warm water or enchilada sauce before layering to keep them soft and prevent cracking while baking.
