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 made this and it was really good. I added black olives and black beans, but reduced the amount of green chilies and onion. The next time I make it I’ll use the amount listed for the chilies and onion. I also used rotisserie chicken, which made it really easy to make. I made a side of Mexican rice to go with this. When I froze it I made it up like a dinner with both the enchilada casserole and the Mexican rice I made. It’s definitely easy to make and would be great for company.
Great recipe, easy to make, husband like it better than my regular enchilada recipe. Now this is my regular enchilada recipe. Corn tortillas are so much better then flour. Did not change you recipe at all.
Excellent flavor and so easy to make! It’s a keeper!
Made this a couple times already and it’s very tasty!
Wondering if you have nutritional value breakdown of it?
Just made this for my two daughters and I. Absolutely amazing dish!