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I like to call this my speedy version of chicken enchiladas. You get all the flavors packed into this Cheesy Chicken Enchilada Casserole, but in much less time.
I usually have many of the ingredients in my pantry already. Most weeks when I make a big batch of crockpot shredded chicken, I’ll put a couple cups aside to make this dish during the week. Otherwise, store bought precooked chicken works out great too!
Can I make this a vegetarian friendly dish?
- Omit chicken and add in black beans and tofu slices. The tofu will soak up the flavors of the enchilada sauce, making a yummy chicken alternative.
- Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping
- Top with 1/2 cup of enchilada sauce, spreading evenly over tortillas.
- Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, 1/2 cup of corn and 1 cup of cheese.
- Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
- Complete the casserole with another layer of tortillas, 1 cup of enchilada sauce, and 1-1.5 cups of cheese. Bake in the oven for 30-40 min. Let stand 5- 10 mins before serving.
Here are more casserole we love!
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Cheesy Chicken Enchilada Casserole
Ingredients
- 18 6 inch corn tortillas
- 2 cups red enchilada sauce about 2 (10oz cans)
- 3 cups cooked chicken diced
- 1/4 cup onion finely diced
- 3.5 cups Mexican blend cheese
- 4 Tablespoons caned mild green chiles, diced
- 1 cup corn
Instructions
- Preheat oven to 350F.
- Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping
- Top with 1/2 cup of enchilada sauce, spreading evenly over tortillas.
- Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, 1/2 cup of corn and 1 cup of cheese.
- Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
- Complete the casserole with another layer of tortillas, 1 cup of enchilada sauce, and 1-1.5 cups of cheese. Bake in the oven for 30-40 min. Let stand 5- 10 mins before serving.
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Laura B says
Sounds like another winner! Giddy up! 🙂
Gina says
Can you substitute flour tortillas for the corn ones ? If so, would you change anything else ? My family prefers the flour ones , instead of the corn tortillas. Happy Cooking !
Corey says
I think flour tortillas would taste great! I would keep everything else the same 🙂
Serena says
What are the benefits to using corn tortillas over flour?
Carol Yehle says
I want to make this but am I missing something? It calls for 18 tortillas. 6 on the bottom and layer ingredients then another 6 and layer ingredients. What about the last 6? Do I put them on top? Please advise. Looks yummy.
Corey says
Sorry that last step isn’t totally clear. I’ll revise. So yes it goes 6 on the bottom, ingredients, 6 more, ingredients, top with 6 more and then pour the remaining sauce on cheese on top of those tortillas.
Katharine in Brussels says
Thrilled to see this recipe and will be putting it on the table tonight. I think I can put it in my slow cooker on nights when pressed for dinner. I am going to try a partially baked option to freeze in small freezer containers too for an awesome weekend lunch when I’m the only one who wants enchiladas again (can you believe it?). Then Corey looks like my ‘addiction’ to Quorn chick’n enchiladas can come to an end in favour of a healthier and more affordable option. Muchas gracias 🙂
Larissa says
can you freeze this before cooking? It looks great, but would love to freeze and cook later
Toni says
When my hisband was alive, I used to make Chicken Enchiladas (a favorite request of our Orphans group) all the time. I always used the flour tortillas and always made enough extra for us to have later. They froze just fine. This looks like it would be great to just make up in smaller baking dishes and freeze that way. I’ll use the green sauce, and add black olives. Then after it’s baked, top with sour cream and green onions. I think I added 15 minutes to the cook time when they were frozen. Great idea for a quick dinner for one or two.
Ange says
Your recipe looked so easy and very yummy..it’s in the oven as I type this. It is smelling pretty good, can’t wait to try it. Thank you for sharing your recipe.
Corey says
Thank you so much! I hope you love it Ange!
mary says
I’m planning on making this tonight and wanted to know what size tray did you use?
Thank you.
Corey says
9X13 🙂
Mary says
Hi Corey, I have to say this was so delicious and so filling. Hubby took left overs for lunch today and I gave some for my neighbors to taste and hopefully make themselves next time too.
Thank you!
Corey says
I hope you saved some leftovers for yourself Mary 🙂 I’m so happy you enjoyed it!
Diane says
Any idea if this can be prepared the night before & cooked the next day? I’d like to have it all set for DH to pop into the oven so dinner will be ready when I get home from work.
Corey says
Yep, that should work fine Dianne 🙂 Just make sure to cover it and refrigerate.
Diane says
Looks so good. Can’t wait to make them.
Katie says
How do you cook your chicken for it?
Leslie says
I boiled chicken breasts, after cooled, I shredded the meat.
Leslie says
Loved this! I added in black olives in the layers, more sauce and more cheese too. Yummy, super easy!
Corey says
LOVE black olives! Great Ideas Leslie!
Maria says
This recipe was so easy to follow, and really delicious! My boyfriend and I always joke that I can tell if he likes a dish if he goes back for seconds, which he did! I served this with a side salad and red wine and it was great! It tastes good reheated, too!
Michelle says
I have a picky eater on my hands so I left out the chilis, and substituted drained, canned black beans for corn. This recipe is so easy and delicious, thanks so much for sharing!
Erin says
What brand enchilada sauce do you recommend?
Corey says
I really don’t have a “go-to” sauce Erin. I just use what I have on hand 🙂
James says
Trying the recipe right now. It looked really good just doing the prep. Already have some addition ideas. Thanks Corey !!! Will make a follow up comment…..
Corey says
Hope you love it!!
James says
This turned out absolutely fantastic. Followed the recipe like it said. My family loved it! Thanks again Corey ! 🙂
Susie says
It sounds like a good gluten free recipe, will be trying it out soon,thanks
Lorilea says
Made this tonight and it was amazing. Added Jalapeños on top but other than that I followed the recipe. Will definitely make again. And leftovers for tomorrow!
Courtney says
I’ve made a similar dish to this. I love the addition of corn in this recipe, though. I think I’m going to try it this week, but I was thinking about roasting the corn first. Yum!
Jenny Talari says
Love this but I feel it came out slightly dry, could it be because I shredded my chicken or added too much chicken? It was not overcooked….maybe will add more sauce next time, otherwise, flavorful and fabulous!!!
Rose says
I use sour cream in mine and it comes out nice and gooey. It does tend to produce a lot of liquid in the bottom after a day in the fridge though. But once you reheat it, it tastes just fine.
Isabel Cortez says
Made this for dinner tonight and it was a hit! Of course, I tweaked the recipe a bit. I mixed the corn, Chile’s, and onion all together, added taco seasoning, salt, and pepper to it then I out it into casserole. Also, topped it with sour cream. It was yummy!
val Myers says
Did you use the entire pkg of taco seasoning? Great idea!
Pam says
This looks so good. Will be making it soon. I love having the corn tortillas in it, gives it good flavor.
Carla says
Would it be possible to use shredded chicken instead of diced? This looks so good and something that the picky husband and daughter might eat! Thanks!
Corey says
Absolutely!!!
Anne says
Thanks so much for this! It is great and a new favorite of our family!! We use flour tortillas and it comes out just fine.
Nicole says
Red enchilada sauce is to spicy for my family, would green be okay?
Corey says
Yes, that would work great!
Brenda says
I am going to replace the corn with a can of drained and rinsed black beans. Thanks for posting!
Sarah says
Thank you so much for this recipe! I made it for potluck dinner I went to and everyone loved it! Here’s a shot of the final dish. I’m going to make it again and add jalapenos for some extra kick 🙂
https://www.turismo.io/wp-content/uploads/2017/11/enchilada.jpg
Corey says
So happy everyone loved it!!
Joyce says
Have you figured out carbs and calories?
Denise Hansen says
Good recipe. I used 4 tortillas per layer and substituted black beans for the corn, plus added sliced black olives. Nice served with a dollop
of sour cream or Greek yogurt spiked with lemon juice – and fresh cilantro on top. My husband and I enjoyed it and it made a big batch.
Judy in WI says
Such an easy, great winter meal. I threw a couple of chili-lime marinated chicken breasts that I got at the meat counter in a crockpot for a few hours and shredded them to use for this recipe. I think next time I will add some French fried jalapeños to the top the last few minutes of baking. Glad I found this. Thanks.
Suzi says
My family loves this recipe! With three big eaters (& me) leftovers go way too fast though! Tonight I’m making two! Maybe I’ll get leftovers too! I use green sauce & sliced black olives, no corn. Love to top it with chopped tomatoes, sour cream and California Avacados! Yum! Thank you! ?
Charity Thomas says
Could you make this with beef instead of chicken? It sounds amazing but my husband isn’t the biggest fan of chicken!
Corey says
Sure! I think that would be yummy!
Haley says
Could you put a little rice in it?
Corey says
I’m sure that would work out great Haley.
Sharon says
Made this tonight to take to a family with a new baby. Quick and easy to make. Thank you!
Linda says
Thank you for helping me use up all my leftover Cinco de Mayo party ingredients. I literally had everything on your list. And an overwhelming amount of corn tortillas LOL to use up.
Bev says
I made this and it was really good. I added black olives and black beans, but reduced the amount of green chilies and onion. The next time I make it I’ll use the amount listed for the chilies and onion. I also used rotisserie chicken, which made it really easy to make. I made a side of Mexican rice to go with this. When I froze it I made it up like a dinner with both the enchilada casserole and the Mexican rice I made. It’s definitely easy to make and would be great for company.
lisa says
Great recipe, easy to make, husband like it better than my regular enchilada recipe. Now this is my regular enchilada recipe. Corn tortillas are so much better then flour. Did not change you recipe at all.
Brandy says
Excellent flavor and so easy to make! It’s a keeper!
Sarah says
Made this a couple times already and it’s very tasty!
Wondering if you have nutritional value breakdown of it?
Amy says
Just made this for my two daughters and I. Absolutely amazing dish!
Jackie Isely says
Hi, I’m cooking this now. Bake covered or uncovered? I can’t find that in the recipe. Can’t wait to try this!
Corey says
Uncovered. I hope you love it!
Ken Rath says
I loved this recipe, wish I had Green Enchilada Sauce, I made it with Red and added Black Beans. DELICIOUS
Joanne Bachman says
I have been making this casserole for a few years now and came upon this one just now I don’t do onions or chili peppers. I add olives Top with avocado and sour cream.
Cristy Wagner says
I just finished putting this recipe together for dinner tonight I made homemade flour tortillas & homemade enchilada sauce and followed the rest of the recipe exactly. it looks delicious thank you for the recipe
Marlene Smith says
wondering if flour tortillas can be used in your recipes that call for corn tortillas?
also wondering about the size of the tortillas?thanks!
Corey says
Yes! That will workout just fine.
irma elwood says
I used Bush’s black bean fiesta in a mild chipotle sauce with corn & peppers instead of corn & the enchiladas were awesome.
KcMOE says
It’s November 5, 2020. Just came across this recipe today and prepared it for dinner. It’s a hit with the fam. We are going through a lot in history wise so this is a great comfort food. Hope this recipe continues to still be floating around online 6 years from now .
Kathy says
I made this last night because it fit all the ingredients I had on hand. It was delicious! My husband just kept saying “This is really good!” I made a half recipe (with a little extra cheese and sauce) in a 7X11 pan. I used Von’s Organic Enchilada Sauce for the first time, and it was so much better than sauces I have bought in the past.
Victoria says
I changed this up a bit with what I had on hand. . I halved the recipe and tried to get away with one can of enchilada sauce….but found myself short so I added salsa. Also I did not have the mexican blend cheese and used all cheddar instead. Husband loved it! But I do think next time I will season the chcken and stick with all enchilada sauce.
Stacy says
This recipe was super easy and delicious! I ended up adding sliced black olives to each of the layers as well. Thank you!!
Corey says
Yum! We love black olives too!