Cheesy Chicken Enchilada Casserole
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.
- 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!
Cheesy Chicken Enchilada Casserole
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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
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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I used Bush’s black bean fiesta in a mild chipotle sauce with corn & peppers instead of corn & the enchiladas were awesome.
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 .
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.
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.
This recipe was super easy and delicious! I ended up adding sliced black olives to each of the layers as well. Thank you!!
Yum! We love black olives too!