Easy Chicken Enchilada Casserole

Kristen's Keys for Enchilada Casserole

A few simple details make a big difference. Paying attention to them helps ensure perfect results with the least amount of effort.

• Use room-temperature cream cheese. Cold cream cheese won't blend smoothly, which can make preparing the filling feel like a workout. Let it sit out for 20-30 minutes so it mixes easily into the chicken.
• Don't oversauce the layers. A thin layer of enchilada sauce is enough. Too much sauce can make the casserole soupy and the tortillas soggy.
• Control the spice level. Pay attention the spice level of your enchilada sauce and diced green chiles. Using mild green chiles and mild or homemade enchilada sauce will keep this casserole family-friendly.
• Let it rest before slicing. Just like lasagna, this casserole sets as it cools. A 5-10 minute rest helps you get clean slices instead of a delicious (but messy) scoop.

Ingredients at a Glance

• Tortillas: Use store-bought or homemade flour tortillas or corn tortillas if you'd prefer. Any size tortilla works, you will just need to use enough fully cover the casserole dish three times. 
• Chicken: This recipe calls for diced, cooked chicken. Any leftover chicken you have on hand will work--store-bought or homemade rotisserie chicken, Instant Pot chicken breast, baked split chicken breasts, etc.
• Cream Cheese: Use full-fat or reduced-fat cream cheese, not fat-free, which can separate when baked.  
• Diced Green Chiles: Be sure your canned diced green chiles are labeled mild unless you like a really spicy enchilada bake.
• Enchilada Sauce: Use your favorite red store-bought or homemade enchilada sauce.
• Cheese: Cheddar cheese, Monterey Jack cheese, or a Mexican blend of shredded cheese are all great options for this casserole. 

While one of the EASIEST dinner recipes to make, this section will walk you through the process with a few tips along the way.

Step One: Prepare the Filling

In a large mixing bowl, combine the chicken with the cream cheese, green chiles, and seasonings until everything is thoroughly combined.

Step Two: Assemble

Start with a thin layer of enchilada sauce on the bottom of the dish. This prevents sticking and adds flavor right from the start. Add tortillas, half the chicken mixture, a little more sauce, and cheese. Repeat the layers, finishing with a generous layer of cheese.

Step Three: Bake

Bake covered for the first 30 minutes so the casserole heats through without drying out. Remove the foil for the last 10 minutes. This is what gives you that bubbly, lightly browned cheese on top.

Step Four: Serve

This casserole stands alone, but shines when topped with fresh toppings. Tomatoes, cilantro, avocado, sour cream, black bean corn salsa, or a scoop of guacamole add contrast to the rich, creamy layers. Really anything you like on tacos, works here.

More Easy Tex-Mex Recipes

• Tamale Pie
• Taco Soup
• Sheet Pan Chicken Fajitas
• Cowboy Chicken
• Crockpot Salsa Chicken
• Shredded Chicken Tacos
• Chicken Al Pastor