Cheesy Chicken Enchilada Casserole

A pieced of Cheesy Chicken Enchilada Casserole being scooped out with a spatula

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!

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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.
  1. Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlappingTortillas in a baking dish
  2. Top with 1/2 cup of enchilada sauce, spreading evenly over tortillas.
  3. 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.
    tortillas Topped with chicken , shredded cheese corn and enchilada sauceAdding another layer of tortillas
  4. Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.Casserole topped with shredded cheese
  5. 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.Cooked Cheesy Chicken Enchilada Casserole in a glass baking dish

Here are more casserole we love!

4.94 from 58 votes

Cheesy Chicken Enchilada Casserole

Author Corey Valley
I like to call this my speedy version of chicken enchiladas. You get all the flavors packed in to this Cheesy Chicken Enchilada Casserole, but less time.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

Nutrition

Calories: 435kcal | Carbohydrates: 36g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 927mg | Potassium: 319mg | Fiber: 5g | Sugar: 6g | Vitamin A: 795IU | Vitamin C: 2.6mg | Calcium: 377mg | Iron: 2.1mg

Nutritional 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.

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Cheesy Chicken Enchilada Casserole topped with shredded lettuce, sliced black olives and chopped tomatoes

Child sitting with a plate of casserole

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80 Comments

  1. Sounds like another winner! Giddy up! 🙂

  2. 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 !

    1. I think flour tortillas would taste great! I would keep everything else the same 🙂

      1. What are the benefits to using corn tortillas over flour?

  3. 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.

    1. 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.

  4. Katharine in Brussels says:

    5 stars
    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 🙂

  5. can you freeze this before cooking? It looks great, but would love to freeze and cook later

    1. 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.

  6. 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.

    1. Thank you so much! I hope you love it Ange!

  7. I’m planning on making this tonight and wanted to know what size tray did you use?
    Thank you.

  8. 5 stars
    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!

    1. I hope you saved some leftovers for yourself Mary 🙂 I’m so happy you enjoyed it!

  9. 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.

    1. Yep, that should work fine Dianne 🙂 Just make sure to cover it and refrigerate.