There’s something undeniably comforting about a bubbling casserole fresh out of the oven. This Chicken Enchilada Casserole takes all the flavors of traditional enchiladas—tender chicken, melty cheese, and zesty sauce—and layers them into one easy, family-friendly dish.
No rolling, no fuss, just cozy, cheesy goodness in every bite. It’s the kind of meal that makes weeknights easier and weekends even cozier. Whether you’re feeding a crowd or meal-prepping for the week, this casserole is hearty, flavorful, and made with love.
Recipe Info
| Field | Info |
|---|---|
| Category | Dinner / Casserole |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | 6 servings |
| Calories | ~450 kcal per serving |
Ingredients You’ll Need
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cups shredded cheddar cheese (or Mexican blend), divided
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can cream of chicken soup
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild or hot, your choice)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 8 small flour tortillas, cut into quarters
- Fresh cilantro, chopped (for garnish)
Step-By-Step Instructions
- Preheat the oven
Set your oven to 350°F (175°C) and lightly grease a 9×13 baking dish. - Make the sauce
In a large mixing bowl, combine enchilada sauce, cream of chicken soup, sour cream, green chilies, chili powder, cumin, and garlic powder. Stir until smooth and creamy. - Layer the casserole
Spread a thin layer of sauce on the bottom of the baking dish. Arrange tortilla pieces over the sauce, followed by shredded chicken, a sprinkle of cheese, and more sauce. Repeat layers until all ingredients are used, finishing with sauce and cheese on top. - Bake until bubbly
Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is golden and melted. - Serve & garnish
Let the casserole rest for 5 minutes before slicing. Garnish with fresh cilantro and enjoy!
Helpful Notes & Tips
- Chicken shortcut: Rotisserie chicken is a lifesaver for this recipe. Just shred and you’re good to go.
- Tortilla choice: Both flour and corn tortillas work—corn gives a more traditional flavor, while flour is softer and heartier.
- Storage: Leftovers keep well in the fridge for up to 3 days. Freeze portions for up to 2 months for an easy reheat meal.
- Make it milder or spicier: Use mild chilies and sauce for a kid-friendly version, or kick up the heat with jalapeños or extra chili powder.
Recipe Variations
- Protein swap: Try cooked ground beef, turkey, or black beans instead of chicken.
- Veggie boost: Add sautéed bell peppers, zucchini, or corn between the layers.
- Lighter option: Use light sour cream, reduced-fat cheese, and whole-wheat tortillas for a healthier twist.
Serving Suggestions
- Pair with Spanish rice or cilantro-lime rice for a complete Tex-Mex meal.
- Serve with refried beans or black beans on the side.
- Top with extras like sliced avocado, diced tomatoes, or pickled jalapeños.
Conclusion
This Chicken Enchilada Casserole is the ultimate cozy comfort food—cheesy, flavorful, and irresistibly satisfying. It’s simple enough for weeknights yet special enough to share with family and friends. Grab a plate, scoop out a hearty serving, and enjoy the flavors of classic enchiladas without the extra work.