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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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.
Thank you so much! I hope you love it Ange!
I’m planning on making this tonight and wanted to know what size tray did you use?
Thank you.
9X13 🙂
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!
I hope you saved some leftovers for yourself Mary 🙂 I’m so happy you enjoyed it!
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.
Yep, that should work fine Dianne 🙂 Just make sure to cover it and refrigerate.
Looks so good. Can’t wait to make them.