This chicken enchilada casserole is a cheesy, comforting Mexican-inspired dish layered with tender chicken, creamy sauce, and corn tortillas. Easy to make, perfect for weeknights, and bursting with flavor. A family favorite you’ll want to make again and again!
You know those days when you’re craving comfort food that hugs your soul? That’s when this chicken enchilada casserole comes to the rescue. It’s the kind of dish that fills your kitchen with warmth and makes everyone wander in asking, “What smells so good?”
I’ve always loved enchiladas, but rolling each one takes time. This casserole version gives you all the same flavors, the tender shredded chicken, the creamy sauce, the melted cheese, without the fuss. It’s perfect for busy weeknights, cozy weekends, or any time you want a dish that feels like a little celebration.
If you enjoy easy, flavorful meals, you might also love my Mexican Chicken and Rice Recipe. It’s another hearty favorite that brings the vibrant taste of Mexico to your table.
Table of contents
Main Ingredients for Chicken Enchilada Casserole
The beauty of this chicken enchilada casserole lies in its simplicity. Each ingredient plays a special role in creating that irresistible, creamy, cheesy, and slightly spicy flavor we all adore.
Here’s what you’ll need and why it matters:
- Canola Oil (2 Tbsp) – The base for sautéing your aromatics. It helps build flavor from the very start.
- Garlic (3 cloves, finely chopped) – Adds depth and a little kick. You can never go wrong with garlic!
- Jalapeño (1, seeded and chopped) – Brings a touch of heat without overpowering. Adjust to your taste.
- Onion (1 large, diced) – Gives a sweet and savory backbone to the sauce.
- Shredded Cooked Chicken (3 cups) – Use leftover rotisserie chicken or cook fresh. Either way, it’s your protein star.
- Diced Green Chiles (2 cans, 4 oz each) – Adds mild spice and classic enchilada flavor.
- Paprika (½ tsp) – A dash of warmth that ties everything together.
- Salt & Black Pepper – Adjust to your liking for perfect seasoning.
- Green Enchilada Sauce (3 cans, 10 oz each) – The heart of the casserole! Tangy, flavorful, and rich.
- Sour Cream (⅔ cup) – Makes the sauce creamy and smooth.
- Corn Tortillas (18, cut in half) – The layering magic that gives structure and texture.
- Monterey Jack Cheese (3 cups, grated) – Melty, gooey perfection.
- Fresh Cilantro (for garnish) – Adds a burst of freshness and color.
Simple, everyday ingredients that turn into something truly special.
Additional Ingredients and Substitutes
One thing I love about cooking is how flexible it can be. You can always tweak this chicken enchilada casserole to fit your taste or what’s already in your pantry.
Here are a few ideas:
- Cheese: Don’t have Monterey Jack? Use cheddar, Colby Jack, or a Mexican blend.
- Sauce: Prefer red enchilada sauce? Go for it! It gives a deeper, smoky flavor.
- Toppings: Add sliced olives, diced tomatoes, or even avocado for extra flair.
- Tortillas: Flour tortillas work fine if that’s what you have, though corn adds authenticity.
- Protein Swap: Try ground turkey, shredded beef, or even roasted vegetables for a meatless version.
- Extra Spice: Add chipotle powder or hot sauce if you like things fiery.
If you enjoy experimenting, you might also want to check out my Jollof Rice and Chicken, it’s full of bold, layered flavors that celebrate spice and comfort in every bite.
Expert Tips for the Perfect Chicken Enchilada Casserole
Let’s be honest, casseroles can be forgiving, but a few insider tricks make them amazing. Here’s how to make your chicken enchilada casserole shine:
- Use pre-cooked chicken
Leftover rotisserie chicken saves so much time and adds instant flavor. I often shred it the night before to make assembly quick and easy. - Warm your tortillas
Cold tortillas can crack when layered. Briefly heat them on a skillet or microwave them wrapped in a damp towel for 30 seconds. It makes a big difference! - Balance the sauce
If your enchilada sauce tastes too tangy, stir in a splash of cream or an extra spoonful of sour cream. It smooths everything out beautifully. - Layer evenly
Spread the filling and sauce evenly across each layer. It ensures every bite is packed with chicken, cheese, and sauce, not dry corners. - Let it rest
Once baked, give it 10 minutes to settle before slicing. The layers hold together better and it’s easier to serve. - Make it ahead
You can assemble the casserole the day before and refrigerate it overnight. Bake just before serving for a stress-free dinner.
And for those nights when you want minimal cleanup, try my One-Pot Garlic Chicken and Rice. It’s another easy, cozy meal that keeps everyone happy without piling up dishes in the sink.
Step-by-Step Instructions
- Step 1:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. - Step 2:
In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add the garlic, jalapeño, and onion, sautéing until softened (about 3 minutes). - Step 3:
Stir in the shredded chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve ½ cup of the enchilada sauce for later, then pour the rest into the skillet. Stir to combine and cook for 1–2 minutes. Turn off the heat and stir in the sour cream. - Step 4:
Spread the reserved sauce on the bottom of the baking dish. Arrange 12 tortilla halves to cover the base. Add a layer of chicken mixture and sprinkle 1 cup of cheese. Repeat this two more times for a total of three layers. - Step 5:
Bake for 30–35 minutes, until the top is golden and bubbly. Let it rest for 10 minutes, then garnish with fresh cilantro.
That’s it, a dish that’s rich, creamy, and layered with love.
Additional Guide: Variations and Serving Ideas
This chicken enchilada casserole is a meal on its own, but if you want to elevate dinner even more, try pairing it with a few sides.
Here are some delicious ideas:
- Mexican Rice or Cilantro Lime Rice: Both balance the richness of the casserole.
- Black Beans or Refried Beans: Add extra protein and creaminess.
- Fresh Green Salad: Keeps the meal light and fresh.
If you’re looking for other hearty chicken-and-rice combinations, you might fall in love with my Stewed Chicken and Rice, it’s warm, saucy, and comfort in every spoonful.
And for something truly romantic, my Marry Me Chicken and Rice is perfect for cozy dinners for two.
FAQs About Chicken Enchilada Casserole
Can I freeze this chicken enchilada casserole?
Yes, this dish freezes beautifully. Wrap tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.
What goes well with it?
A side of Mexican rice or a fresh Mexican Chicken Salad makes a great pairing for balance and freshness.
Conclusion
There’s something magical about recipes that bring everyone to the table, isn’t there? This chicken enchilada casserole does just that. It’s cheesy, creamy, and filled with comforting flavors that make you feel right at home.
I love serving it on lazy Sundays or when the kids come home hungry after school. It’s one of those meals that disappears fast, everyone wants seconds!
Chicken Enchilada Casserole
Equipment
- 9×13 inch baking dish
- Large Skillet
Ingredients
- 2 Tbsp canola oil
- 3 cloves garlic finely chopped
- 1 jalapeño seeded and finely chopped
- 1 large onion diced
- 3 cups shredded cooked chicken
- 2 (4-ounce) cans diced green chiles
- 1/2 tsp paprika
- kosher salt to taste
- black pepper to taste
- 3 (10-ounce) cans green enchilada sauce
- 2/3 cup sour cream
- 18 corn tortillas cut in half
- 3 cups grated Monterey Jack cheese about 12 ounces
- fresh cilantro chopped, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat the oil over medium heat. Add garlic, jalapeño, and onion. Sauté until softened, about 3 minutes.
- Stir in chicken, diced green chiles, paprika, and a pinch of salt and pepper. Reserve 1/2 cup enchilada sauce, then pour the rest into the skillet. Cook for 1–2 minutes, then remove from heat and stir in sour cream.
- Spread the reserved 1/2 cup enchilada sauce on the bottom of the prepared baking dish. Layer 12 tortilla halves to cover the bottom.
- Spread one-third of the chicken mixture over the tortillas and sprinkle with 1 cup of cheese. Repeat to make two more layers (tortillas, chicken, cheese).
- Bake for 30–35 minutes until the top is golden and bubbly. Let rest for 10 minutes before slicing.
- Sprinkle with chopped fresh cilantro before serving. Enjoy warm!