Cheesy Chicken Enchilada Casserole

It is 6pm and you need dinner fast. If you are craving something creamy and comforting, this is for you. This cheesy chicken enchilada casserole is one of those recipes you will make on repeat. It gives you all the flavor without the hard work.

You get the same great taste of traditional enchiladas. However, you do not have to roll a single tortilla. This is a practical solution for your busiest nights. Your family will love the layers of melted cheese and sauce.

Why This Cheesy Chicken Enchilada Casserole Works

You will love this because it is ready in 50 minutes total. It is the perfect cozy comfort food for a chilly Fall evening. This recipe is a massive hit for a quick weeknight dinner. It is reliable, satisfying, and uses simple pantry staples. You get bold Mexican flavors without any stress. This dish is also picky-eater approved for your kids.

How This Comes Together

This dish comes together by layering instead of rolling. You just cut your tortillas into strips and stack them. This time-saving shortcut makes it perfect for beginners. You simply mix the filling and assemble the layers. The oven does all the hard work for you while you relax.

What You Will Need

Most of these ingredients are likely in your kitchen right now. I love using shredded rotisserie chicken to save even more time.

• 3 cups cooked chicken breast, shredded
• 28 ounces red enchilada sauce
• 12 corn tortillas, cut into 1-inch strips
• 2 cups Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 4 ounces diced green chiles
• 1/2 cup black beans, rinsed and drained
• 1/2 cup frozen corn kernels
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream

Step-By-Step Directions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, diced green chiles, black beans, and corn.
3. Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.
4. Arrange half of the tortilla strips over the sauce to create an even layer.
5. Top the tortillas with half of the chicken mixture, 1/2 cup of enchilada sauce, and 1 cup of the blended cheeses.
6. Repeat with a second layer using the remaining tortilla strips, the rest of the chicken mixture, and 1/2 cup of enchilada sauce.
7. Pour the remaining enchilada sauce over the top and sprinkle with the remaining 2 cups of cheese.
8. Bake for 25 to 30 minutes until the cheese is melted, golden brown, and the sauce is bubbling.
9. Let the casserole rest for 10 minutes before serving. Garnish with sour cream and chopped cilantro.

How To Serve It

Serve this hot directly from the baking dish. It looks beautiful with a dollop of sour cream on top. I like to add fresh avocado slices for extra creaminess. A side of simple white rice works great too. This is perfect for casual hosting when friends drop by. Everyone can just scoop out their own portion.

Leftovers & Storage

This casserole stores very well in the fridge. Keep it in an airtight container for up to 4 days. You can also freeze individual portions for easy lunches. Reheat it in the microwave or oven until hot. The flavors actually get better the next day. It is a great option for meal prep Sundays.

Make It Even Better

• Do not skip the 10-minute resting period after baking.
• Avoid using flour tortillas as they can become too soggy.
• Use a mix of cheeses for the best flavor profile.
• Rotisserie chicken is a great time-saving shortcut for this.
• This is a great dish for a Fall potluck.
• Add extra green chiles if you want more of a kick.

Easy Ways To Change It Up

• Swap the red sauce for green enchilada sauce for a twist.
• Use black beans and extra corn for a vegetarian version.
• Add fresh jalapeños on top for a spicy Summer kick.

Quick Questions

Can I use flour tortillas?

Corn tortillas are traditional and hold up better. Flour tortillas tend to get mushy when baked with sauce. Stick with corn for the best texture.

Is this casserole spicy?

It has a mild heat from the green chiles. You can choose a mild enchilada sauce to keep it kid-friendly. Add hot sauce later if you want more heat.

I hope your family loves this easy meal as much as mine does. It is the perfect way to get a hearty dinner on the table fast. Give it a try tonight!

— Ethan

Cheesy Chicken Enchilada Casserole

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 485

Ingredients Method

Ingredients

  

• 3 cups cooked chicken breast, shredded
• 28 ounces red enchilada sauce
• 12 corn tortillas , cut into 1-inch strips
• 2 cups Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 4 ounces diced green chiles
• 1/2 cup black beans, rinsed and drained
• 1/2 cup frozen corn kernels
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, diced green chiles, black beans, and corn.
3. Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.
4. Arrange half of the tortilla strips over the sauce to create an even layer.
5. Top the tortillas with half of the chicken mixture, 1/2 cup of enchilada sauce, and 1 cup of the blended cheeses.
6. Repeat with a second layer using the remaining tortilla strips, the rest of the chicken mixture, and 1/2 cup of enchilada sauce.
7. Pour the remaining enchilada sauce over the top and sprinkle with the remaining 2 cups of cheese.
8. Bake for 25 to 30 minutes until the cheese is melted, golden brown, and the sauce is bubbling.
9. Let the casserole rest for 10 minutes before serving. Garnish with sour cream and chopped cilantro.