Chicken Enchilada Casserole has all the flavor of classic chicken enchiladas, yet comes together in minutes using only a handful of ingredients.
If you like Chicken Enchiladas, you are going to flip for this Enchilada Casserole.
This simple recipe has the same flavor profile as chicken enchiladas, just made A WHOLE LOT EASIER.
This enchilada casserole comes together by simply mixing, layering, and baking--adding up to about 5 minutes of prep work--seriously one of the easiest meals ever! Which makes it perfect for those insanely busy days!
And best of all, this easy recipe for Chicken Enchilada Casserole is a family favorite and can be adapted for food allergies or to use up what you have on hand. Meaning it is not only an easy recipe but an affordable one as well!
Made with Simple Ingredients
- Tortillas: Use store-bought or homemade flour tortillas or corn tortillas if you'd prefer. Corn tortillas will give this dish a more authentic taste, but my family prefers the flavor of flour tortillas. Any size tortilla works, you will just need to use enough to form two layers to fully cover the casserole dish.
- Chicken: This recipe calls for diced, cooked chicken. Use leftover store-bought or homemade rotisserie chicken, Instant Pot Chicken Breast, or Baked Split Chicken Breasts.
- Cream Cheese: Use full-fat or reduced-fat cream cheese. I don't recommend fat-free cream cheese as the flavor is not the same and it will not give the enchilada casserole the same creamy, richness that makes this dish so good. It is best to use softened or room temperature cream cheese so that can easily combine with the chicken.
- Diced Green Chiles: Be sure your canned diced green chiles are labeled mild unless you want a really spicy enchilada bake.
- Enchilada Sauce: Use your favorite green or red store-bought or homemade enchilada sauce.
- Cheese: I prefer Monterey Jack cheese for this casserole but Colby Jack, sharp cheddar, or a Mexican blend will work as well.
- Seasonings: The green chiles and enchilada sauce provide the dish with amazing flavor, so I find I only need to add garlic powder, cumin, and a pinch of salt to the filling.
How to Make Enchilada Casserole
- In a large mixing bowl combine the cream cheese, diced green chilies, cumin, garlic powder, and cubed chicken.
- Mix everything together until everything is well combined.
- Spread out a thin layer of enchilada sauce on the bottom of the casserole dish.
- Place 2-3 tortillas over the bottom of the casserole dish, cutting in half to fit if needed, so that the bottom of the pan is covered.
- Spread half of the chicken mixture over the tortillas. Top with a bit of the enchilada sauce, some cheese, and then top with a second layer of tortillas.
- Repeat the layers.
- Top the final layer of tortillas with the remaining enchilada sauce and shredded cheese.
- Cover with foil and bake for 30 minutes and then remove the foil and bake for an additional 10 minutes, or until cheese is melted and browned.
- Remove the casserole from the oven and let rest for 5-10 minutes.
- Serve with fresh pico, chopped tomatoes, chopped cilantro, diced avocado, or sour cream as desired.
- While Chicken Enchilada Casserole can stand on its own as a satisfying meal, it also pairs well with Instant Pot Spanish Rice or Corn Salad and a Pina Colada Smoothie for a hearty, downright delicous meal!
- Gluten-Free Enchilada Casserole: Use your favorite corn tortilla or gluten-free tortilla.
- Green Enchilada Casserole: Instead of using red enchilada sauce, you can opt to use your favorite green enchilada sauce or salsa verde.
- Vegetarian Option: I have made this recipe using pinto beans and sofritas with delicious results. You can opt to use 3 cups of pinto beans or 3 cups of sofritas or a combination of the two for a hearty, vegetarian enchilada casserole.
- No chicken? Instead of cooked chicken, use leftover taco meat, Instant Pot Barbacoa, or Instant Pot Carnitas. If using seasoned cooked meat, I would omit the addition of cumin and garlic powder, as the meat is already flavored.
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If you tried this simple Enchilada Casserole, I would love for you to leave a comment and review below.
Chicken Enchilada Casserole
- Cooking spray
- 2 ¼ cups enchilada sauce red or green
- 8 ounces cream cheese room temperature
- 8 ounces mild diced green chiles 2 (4oz) cans
- 3 cups of cooked cubed or shredded chicken breast
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- 2 cups Monterey Jack cheese shredded
- 6 large or 8 medium tortillas corn or flour
- Preheat the oven to 350 degrees. Spray a 2-quart or 9x9 baking dish with cooking spray.
- In a large mixing bowl, combine the cream cheese, diced green chiles, chicken, garlic powder, cumin, and salt together until everything is well distributed.
- Spread ¼ cup of sauce over the bottom of the baking dish. Layer 2-3 tortillas, cutting in half to fit if needed, over the sauce so that the bottom of the pan is covered.
- Spread half of the chicken mixture over the tortillas. Drizzle ½ cup of the enchilada sauce over the mixture of chicken, and then sprinkle with ½ cup of cheese.
- Top with a second layer of tortillas. Spread the remaining half of the chicken mixture over the tortillas, drizzle with ½ cup of the enchilada sauce and sprinkle with ½ cup of shredded cheese.
- Top with a final layer of tortillas and then pour the remaining 1 cup of enchilada sauce over the tortillas, spreading to cover. Sprinkle the remaining 1 cup of cheese over the tortillas.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and browned.
- Remove the casserole from the oven and let rest for 5-10 minutes before serving with desired toppings.