This chicken enchilada casserole has saved more weeknight dinners in our house than I can count. After 16 years of cooking for my family and testing recipes, I've perfected this version that combines all the flavors of traditional enchiladas without the tedious rolling. What started as a way to use up leftover rotisserie chicken has become Oliver's most requested dinner - he calls it "the layered Mexican dish that doesn't fall apart when you eat it."
Why You'll Love This Chicken Enchilada Casserole
This chicken enchilada casserole has saved my bacon more times than I can count. When we're running around with school events and work stuff, I can put this together ahead of time and just stick it in the oven when we get home. No standing around rolling individual enchiladas - you get all the same great taste without all the work. One pan feeds our whole family plus leftovers, which is a win in my book.
Oliver is obsessed with this dish because he can actually eat it without everything falling apart on his plate like regular enchiladas do. He gets frustrated when his food won't stay put, so this layered version is perfect for him. The best part is it tastes even better the second day, so I actually get excited about having leftovers. When people come over for dinner, this always looks impressive on the table even though it was pretty easy to make.
Jump to:
- Why You'll Love This Chicken Enchilada Casserole
- Chicken Enchilada Casserole Ingredients
- How To Make Chicken Enchilada Casserole
- Chicken Enchilada Casserole Variations
- Substitutions
- Storing Your Chicken Enchilada Casserole
- Equipment For Chicken Enchilada Casserole
- Top Tip
- What to Serve With Chicken Enchilada Casserole
- FAQ
- Comfort Food That Actually Works!
- Related
- Pairing
- Chicken Enchilada Casserole
Chicken Enchilada Casserole Ingredients
The Protein Base:
- Rotisserie chicken
- Corn tortillas
- Enchilada sauce
- Shredded Mexican cheese blend
- Sour cream
- Cream cheese
Flavor Builders:
- Diced onion
- Bell pepper
- Garlic
- Cumin
- Chili powder
- Salt and pepper
Optional Add-ins:
- Black beans
- Corn kernels
- Diced green chiles
- Jalapeños
- Cilantro
For Serving:
- Extra sour cream
- Sliced avocado
- Chopped green onions
- Hot sauce
See recipe card for quantities.
How To Make Chicken Enchilada Casserole
Prep Work:
- Preheat oven to 350°F
- Grease 9x13 baking dish
- Shred rotisserie chicken
- Dice onion and bell pepper
Make the Filling:
- Sauté onion and bell pepper until soft
- Add garlic and spices
- Mix in shredded chicken
- Stir in cream cheese until melted
Layer It Up:
- Spread thin layer of enchilada sauce in dish
- Place half the tortillas on bottom
- Add half the chicken mixture
- Sprinkle with cheese
- Repeat layers
Final Assembly:
- Pour remaining enchilada sauce over top
- Cover with remaining cheese
- Add dollops of sour cream
- Cover with foil
Bake to Perfection:
- Bake covered 25 minutes
- Remove foil, bake 10 more minutes
- Let rest 5 minutes before serving
- Garnish with cilantro and green onions
Chicken Enchilada Casserole Variations
From years of experimenting in my kitchen, these variations are family favorites:
Green Chile Version:
- Green enchilada sauce
- Roasted green chiles
- Monterey Jack cheese
- Cilantro lime rice layer
Rice Bowl Style:
- Layer of Spanish rice
- Extra black beans
- Corn kernels
- Spicy salsa
Loaded Version:
- Three types of cheese
- Diced tomatoes
- Bell pepper mix
- Sour cream swirls
Mild and Creamy:
- Extra cream cheese
- Mild enchilada sauce
- Cheddar cheese only
- No spicy additions
Freezer Version:
- Assemble completely
- Freeze before baking
- Thaw overnight
- Bake as directed
Substitutions
Protein Options:
- Rotisserie chicken → Ground turkey
- Chicken breasts → Leftover turkey
- Regular → Vegetarian black beans
- Meat → Shredded beef
Tortilla Choices:
- Corn tortillas → Flour tortillas
- Regular → Low-carb tortillas
- Standard → Gluten-free tortillas
- Traditional → Whole wheat
Cheese Alternatives:
- Mexican blend → Sharp cheddar
- Regular → Dairy-free cheese
- Full-fat → Reduced-fat versions
- Shredded → Block cheese (grated fresh)
Sauce Variations:
- Red enchilada → Green enchilada sauce
- Regular → Mild or spicy versions
- Store-bought → Homemade sauce
- Traditional → Salsa verde
Dairy Swaps:
- Sour cream → Greek yogurt
- Cream cheese → Neufchatel
- Regular → Dairy-free alternatives
Storing Your Chicken Enchilada Casserole
Refrigerator Storage (3-4 days):
- Cool completely before storing
- Cover tightly with foil or plastic wrap
- Store in original baking dish
- Reheat individual portions in microwave
Freezer Magic (2-3 months):
- Wrap entire dish in foil, then plastic wrap
- Label with date and reheating instructions
- Freeze before or after baking
- Thaw overnight in refrigerator
Make-Ahead Tips:
- Assemble completely up to 24 hours ahead
- Keep covered in refrigerator
- Add 10-15 minutes to baking time if cold
- Fresh toppings added after reheating
Reheating Methods:
- Oven: 325°F covered until heated through
- Microwave: Individual portions for 1-2 minutes
- Add splash of water if seems dry
- Fresh garnishes make leftovers taste new
Equipment For Chicken Enchilada Casserole
- 9x13 inch baking dish
- Large mixing bowl
- Sharp knife for chopping
- Cutting board
- Measuring cups and spoons
Top Tip
- Here's something that totally changed how this casserole turns out, and I only figured it out because I messed up. One crazy weeknight I was rushing to get dinner ready and forgot to take my cream cheese out early to soften. So I just stuck it in the microwave for about 30 seconds until it got really soft and almost melty. When I mixed it with the Chicken Enchilada Casserole, it made this amazing creamy base that was way better than usual.
- Now I always warm up my cream cheese first, and it makes such a big difference. The chicken mixture gets so much creamier and spreads way easier between the layers. Oliver noticed right away and said, "Mom, this tastes way more cheesy!" The warm cream cheese also helps everything mix together better.
- My other trick happened when I ran out of Chicken Enchilada Casserole sauce halfway through. I mixed some chunky salsa with a little chicken broth and used that for one of the layers. It gave the casserole this fresh, chunky bite that everyone went crazy for. Now I do half enchilada sauce and half salsa-broth mix on purpose. Sometimes you find the best stuff when things go wrong in the kitchen!
What to Serve With Chicken Enchilada Casserole
After making this Chicken Enchilada Casserole for tons of family dinners and church potlucks, I know what works best alongside it. Spanish rice and refried beans are my go-to sides - they soak up any extra sauce and make the whole meal feel right. Oliver always wants corn on his plate because he thinks it makes dinner "more like at the Mexican restaurant."
For something lighter, I make a simple salad with lettuce, tomatoes, and avocado slices. A little lime juice and olive oil dressing cuts through all that cheese and makes you feel less stuffed. When we have company, I set out bowls of sour cream, salsa, hot sauce, and chopped cilantro so people can pile on whatever they want.
The easiest thing that always disappears is warm flour tortillas with butter. People use them to scoop up every bit of casserole left on their plates. For drinks, cold lemonade or iced tea hits the spot, but Oliver swears this casserole tastes best with a tall glass of milk. Can't argue with that logic.
FAQ
What are some common mistakes when making enchilada casserole?
The biggest mistakes I see are using tortillas straight from the package (they get soggy), not draining excess liquid from ingredients, and skipping the resting time after baking. Also, overcrowding layers makes it fall apart when served. Always let cream cheese soften first for smooth mixing.
What is the secret to good enchiladas?
From years of making both rolled and casserole versions, the secret is building layers of flavor. Season each component separately, use quality enchilada sauce, and don't skip the sautéing step for vegetables. The cheese should be the star, not filler, so use good Mexican blend cheese.
What are the ingredients in real good chicken enchiladas?
Traditional Chicken Enchilada Casserole need tender shredded chicken, corn tortillas, quality enchilada sauce, Mexican cheese blend, onions, and spices like cumin and chili powder. For casserole style, add cream cheese and sour cream for richness. Fresh cilantro and lime make all the difference at the end.
What are some common mistakes when making chicken enchiladas?
Using dry chicken is the worst mistake - rotisserie chicken or well-seasoned poached chicken works best. Don't roll tortillas too tight, use enough sauce to prevent drying out, and never skip the cheese on top. Also, covering with foil prevents burning while ensuring even heating throughout.
Comfort Food That Actually Works!
Now you've got all my secrets for making chicken enchilada casserole that actually turns out right - from warming up that cream cheese to my accidental salsa trick that makes everything better. This recipe is proof that you don't have to kill yourself in the kitchen to get a really good dinner on the table. It's one of those meals that makes everyone happy and somehow tastes even better when you eat the leftovers.
Want more easy dinners that won't stress you out? Make our 10-Minute Easy Garlic Cheese Rolls to go with this casserole - they're perfect for cleaning up any extra sauce on your plate. Need another hearty meal the whole family will eat? Our Easy Creamy Beef and Shells is just as satisfying but totally different flavors. And when you're craving something classic, our Easy Chicken Spaghetti Recipe feeds a bunch of people without making you crazy!
Share your casserole wins! We love seeing your dinner table and hearing about your own kitchen mess-ups that turned into something good!
Rate this Chicken Enchilada Casserole and come hang out with our cooking bunch!
Related
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Pairing
These are my favorite dishes to serve with Chicken Enchilada Casserole
Chicken Enchilada Casserole
🍳 Equipment
- 9x13 inch dish (For layering and baking)
- Large mixing bowl (To combine filling ingredients)
- Sharp knife (For chopping vegetables)
- Cutting board (Prep space for veggies and chicken)
- Measuring cups/spoons (For spices and dairy)
Ingredients
- 3 cups Shredded rotisserie chicken - Or other cooked chicken
- 10 Corn tortillas - Cut in halves or quarters
- 2 cups Enchilada sauce - Red or mixed with salsa
- 2 cups Shredded Mexican cheese blend - Divided
- ½ cup Sour cream - Plus more for serving
- 4 oz Cream cheese - Softened
- 1 Onion - Diced
- 1 Bell pepper - Any color, diced
- 2 cloves Garlic - Minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder - Adjust to taste
- Salt and pepper - To taste
- optional Black beans - Drained and rinsed
- optional Corn kernels - Canned or frozen
- optional Diced green chiles
- optional Jalapeños - Sliced or diced
- optional Cilantro - Chopped, for garnish
Instructions
- Preheat oven to 350°F and grease a 9x13 baking dish.
- In a skillet, sauté onion and bell pepper until soft. Add garlic, cumin, chili powder, salt, and pepper.
- Add shredded chicken and stir to combine. Mix in softened cream cheese until smooth.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Layer half of the tortillas, followed by half the chicken mixture, and half the shredded cheese.
- Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Pour remaining enchilada sauce on top, add dollops of sour cream, and cover with foil.
- Bake covered for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with chopped green onions and cilantro.
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