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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Trying the recipe right now. It looked really good just doing the prep. Already have some addition ideas. Thanks Corey !!! Will make a follow up comment…..
Hope you love it!!
This turned out absolutely fantastic. Followed the recipe like it said. My family loved it! Thanks again Corey ! 🙂
It sounds like a good gluten free recipe, will be trying it out soon,thanks
Made this tonight and it was amazing. Added Jalapeños on top but other than that I followed the recipe. Will definitely make again. And leftovers for tomorrow!
I’ve made a similar dish to this. I love the addition of corn in this recipe, though. I think I’m going to try it this week, but I was thinking about roasting the corn first. Yum!
Love this but I feel it came out slightly dry, could it be because I shredded my chicken or added too much chicken? It was not overcooked….maybe will add more sauce next time, otherwise, flavorful and fabulous!!!
I use sour cream in mine and it comes out nice and gooey. It does tend to produce a lot of liquid in the bottom after a day in the fridge though. But once you reheat it, it tastes just fine.