Chicken Enchilada Casserole Recipe
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This easy Chicken Enchilada Casserole recipe is everything you love about enchiladas made into this crispy, cheesy, and delicious crowd-favorite casserole! On the table in 30 minutes and great to make ahead!
Scrumptious Tex-Mex classics like tacos and enchiladas are favorites in my family, and this flavorful Chicken Enchilada Casserole is a great twist on my delicious chicken enchiladas. Quick and easy, this casserole has layers of crispy tortillas, chicken, homemade enchilada sauce, cheese, and tasty toppings to create this dish that’s always a hit.
Table of Contents
How to Make Chicken Enchilada Casserole
Chicken Enchilada Casserole Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make this easy, favorite recipe, you will need the following:
- Olive oil or butter. Use a bit in a skillet to crisp the tortillas. You can omit it if you wish. You can also substitute the olive oil with butter or your favorite oil.
- Tortillas – You can use soft flour or corn tortillas. I prefer to use medium size tortillas so that more surface of the casserole is covered. You can also cut larger tortillas so that they fit the casserole dish.
- Chicken – Baked chicken, Instant Pot Chicken, or leftover rotisserie chicken, cooked and shredded. To meal prep, I like to have my Easy Shredded Chicken prepped in the refrigerator.
- Stone House Seasoning
- Enchilada Sauce – use my easy homemade blender enchilada sauce or store-bought.
- Sour Cream or Greek Yogurt – Use your choice based on your personal preference.
- Cheese – Use a blend of mild to medium cheddar (instead of sharp) and Monterey Jack cheese for a creamy, mild blend that melts well. I prefer to grate blocks of cheese myself.
- Cilantro – This is optional, but chopped fresh cilantro on top of the casserole before serving is delicious. You can also use chopped green onions or fresh parsley for extra flavor.
- Optional additional ingredients – beans (black beans or pinto beans), diced tomatoes, lettuce
Step-by-Step Instructions
Crisp the tortillas. You’ll begin by quickly crisping your tortillas in a medium skillet set over medium heat. Use the oil or butter of your choice to help the tortillas crisp even more fully. Once each tortilla is crisp, use tongs and transfer it to a baking sheet lined with paper towels. Repeat until all of your tortillas are ready.
Begin layering ingredients. Pour 1/2 cup of your enchilada sauce into a 9×13 baking dish. Layer in two of your crispy tortillas, add a bit more enchilada sauce, then half of your chicken, and dollops of your sour cream or Greek yogurt.
Add cheese. Top with half of your cheese mixture.
Continue layering. Repeat with a second layer, ending with the cheese mixture.
Bake. Then bake the casserole in the oven until the cheese has melted, about 20 minutes. Top with cilantro, if desired.
Serve. Slice the casserole into portions and serve.
What to serve with this recipe
For a full meal, we love to serve this chicken enchilada casserole recipe with:
Make Ahead and Freezing Instructions
To make ahead. Simply assemble the casserole as instructed without baking. Wrap tightly and store in the refrigerator for up to 3 days until ready to bake. When ready to bake, remove the wrap and bake as instructed. Serve warm.
To store leftovers. Wrap the cooled casserole well or place it in an airtight container and place it in the refrigerator for up to 3 days.
To freeze. Wrap the uncooked or cooled casserole well or store in an airtight container and place it in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warm.
Other Quick and Easy Chicken Recipes
Here are a few other quick and easy chicken recipes that I think you’ll love.
Frequently Asked Questions
You quickly crisp the tortillas for about 8-10 seconds on each side in a medium skillet set over medium heat using the oil or butter of your choice. This helps to keep the tortillas from absorbing moisture and adds delicious flavor and crisp texture to your enchilada casserole.
A blend of medium cheddar and Monterey Jack cheese are best. The combination gives the best flavor, and the use of medium cheddar cheese is preferred over sharp cheddar for a better melting cheese blend and a milder taste for your enchilada casserole.
Here’s my Chicken Enchilada Casserole Recipe. I hope you love it!
Chicken Enchilada Casserole Recipe
Ingredients
- olive oil
- 6 tortillas
- 4 chicken breasts, cooked and shredded
- 1 teaspoon Stone House Seasoning
- 2 cups enchilada sauce
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 1 cup grated monterey jack cheese
- cilantro, for garnish (optional)
Instructions
- Preheat oven to 350º F.
- Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a baking sheet lined with paper towels. Set aside.
- Mix together the shredded chicken and the Stone House Seasoning. Set aside.
- Spread about 1/2 cup of enchilada sauce into the bottom of a 9×13 casserole dish. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about 1/2 cup. Layer on chicken mixture, making sure to spread mixture evenly over tortillas and enchilada sauce. Top with large dollops of sour cream. Sprinkle on a little of both cheeses.
- Repeat layering with more tortillas, enchilada sauce, chicken, sour cream, and end with cheeses. Bake in oven until cheeses have melted, about 20 minutes. Topped with chopped cilantro (optional) and serve.
Notes
Additional Optional Ingredients
You may add beans, lettuce, or diced tomatoes to the recipe if desired.Make Ahead and Freezing Instructions
To make ahead. Simply assemble the casserole as instructed without baking. Wrap tightly and store in the refrigerator for up to 3 days until ready to bake. When ready to bake, remove the wrap and bake as instructed. Serve warm. To store leftovers. Wrap the cooled casserole well or place it in an airtight container and place it in the refrigerator for up to 3 days. To freeze. Wrap the uncooked or cooled casserole well or store in an airtight container and place it in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warm.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi, the recipe calls for tortillas, however, the photo shows pita breads? Which one is it please?
Ferryal
Ferryal, thank you for your question. You can use either corn or flour tortillas in this recipe. I used flour tortillas in these photos. I think the photo you are referring to is the one showing the crisped tortillas as described in recipe instructions step 2. I hope this helps and you enjoy the casserole.
Thank you for sharing this recipe – we loved it! Nice and easy, the enchilada sauce was delicious. I served it with a green salad. My husband is taking some of the leftovers for lunch today!
Thank you, Vicky. I’m so happy you and your family like this recipe.
Our family really likes this recipe, thank you so much!!!
I’m so glad, Lisabeth! Thanks.
Thank you, Lisabeth. I’m so glad your family likes this casserole.
Made this tonight and it’s absolutely delicious! My family loved it so I will definitely be making it again! Thanks for sharing the recipe!
I’m so glad your family loved this, Leigh! Thanks.
The directions say to line the baking sheet with paper towels. Why would you do this and surely you wouldn’t cook it this way??
Cindy, you place each tortilla after it has crisped onto a paper towel lined baking sheet to rest until you are ready to start layering them in the casserole dish. You do not cook them on the paper towel lined sheet. I’m sorry this was confusing to you.
Thanks for clarifying. Sorry I was confused.