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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.