Cheesy Chicken Enchilada Casserole

ByCorey CreatedSeptember 16, 2014September 21, 2020 UpdatedSeptember 21, 2020

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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!

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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.

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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

Cook Time 30

Total Time 40

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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.

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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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81 Comments

How do you cook your chicken for it?

Leslie says:

at

I boiled chicken breasts, after cooled, I shredded the meat.

Loved this! I added in black olives in the layers, more sauce and more cheese too. Yummy, super easy!

Corey says:

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LOVE black olives! Great Ideas Leslie!

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!

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!