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4.96 from 47 votes

Cheesy Chicken Enchilada Casserole

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.
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  • 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


  • 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.


Nutrition Information:

Calories: 435kcal (22%)Carbohydrates: 36g (12%)Protein: 29g (58%)Fat: 19g (29%)Saturated Fat: 9g (45%)Cholesterol: 85mg (28%)Sodium: 927mg (39%)Potassium: 319mg (9%)Fiber: 5g (20%)Sugar: 6g (7%)Vitamin A: 795IU (16%)Vitamin C: 2.6mg (3%)Calcium: 377mg (38%)Iron: 2.1mg (12%)