Easy Chicken Enchilada Casserole
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This easy chicken enchilada casserole proves that simplicity can deliver incredible flavor and comfort. With only six basic ingredients, this dish transforms into a crowd-pleasing meal that’s ideal for busy weeknights or when you need a quick dinner idea in a pinch. It brings together the bold, zesty flavors of enchiladas with the ease of a one-dish casserole, making it a go-to recipe for hectic days. It will also be an excellent way to use some leftover Thanksgiving turkey too!
The best part about this casserole? It’s incredibly quick to prepare! In just a few simple steps, you’ll have a dish layered with tender chicken, savory green enchilada sauce, and gooey melted cheese, baked to golden perfection in under 30 minutes. Whether you’re cooking for your family or planning ahead for leftovers, this casserole satisfies and simplifies your mealtime routine. Plus, it’s easy to customize with your favorite toppings like sour cream, fresh cilantro, or sliced avocado, making every serving as delicious as the next!
Ingredients for Easy Chicken Enchiladas
- COOKED AND SHREDDED CHICKEN
- TACO SEASONING
- ROTEL (TOMATOES WITH GREEN CHILES)
- GREEN ENCHILADA SAUCE
- SHREDDED CHEESE (I USE A BLEND)
- CORN TORTILLAS
- CILANTRO, SOUR CREAM, AVOCADO, OR TOMATOES
Instructions for Easy Chicken Enchilada Casserole
Preheat your oven to 350°F. In a large bowl, mix the shredded chicken with the taco seasoning and Rotel until well combined. Set aside.
Prepare a 9×13-inch baking dish by spraying it with non-stick cooking spray. Pour a small amount of the enchilada sauce into the dish and spread it evenly to coat the bottom.
Using a pizza cutter, slice the tortillas into quarters. Arrange 1/3 of the tortilla pieces in the bottom of the dish, covering the surface as evenly as possible to create the first layer of the casserole.
Add 1/2 of the chicken mixture on top of the tortillas, followed by 1/3 of the enchilada sauce and 1/3 of the shredded cheese. Repeat the layering process with another 1/3 of the tortilla pieces, the remaining chicken mixture, 1/2 of the remaining enchilada sauce, and 1/2 of the remaining cheese.
Finish by layering the remaining tortilla pieces, the last of the enchilada sauce, and the rest of the shredded cheese on top.
Bake in the preheated 350 degree oven for 20-25 minutes or until the cheese is melted and bubbly. Remove from the oven and let the casserole cool for a few minutes. Cut into squares and serve with your favorite toppings, such as sour cream, chopped cilantro, diced avocado, or sliced jalapeños. Enjoy!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer, but they may become softer than corn tortillas during baking. Corn tortillas are traditional for enchiladas and hold up better in this casserole.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance and store it in the refrigerator. When ready to bake, simply pop it in the oven, but you may need to add an extra 5-10 minutes to the baking time since it will be chilled.
Can I freeze this casserole?
Yes, this casserole freezes well. Assemble it in a freezer-safe dish and cover it tightly with foil. Freeze for up to 2 months. To bake, thaw overnight in the refrigerator and then bake as directed.
Can I use a different protein?
Of course! Shredded beef, ground beef, ground turkey, or even beans can be used instead of chicken for a vegetarian option.
What can I use if I don’t have Rotel?
If you don’t have Rotel, you can use a combination of canned diced tomatoes and diced green chilies. Adjust the amount of chilies based on your spice preference.
Can I make this easy chicken enchilada casserole spicier?
For a spicier casserole, use hot enchilada sauce or spicy taco seasoning, or add a diced jalapeño to the chicken mixture.
What toppings go well with this casserole?
Some popular topping options include sour cream, guacamole, diced avocado, salsa, chopped cilantro, green onions, diced tomatoes, and sliced jalapeños.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Cheese Enchiladas
- Cream Cheese Chicken Enchiladas
- Slow Cooker Chicken Enchiladas
- Stacked Chicken Enchiladas
Easy Chicken Enchilada Casserole
Real Mom Kitchen
Equipment
Ingredients
- 3 cups chicken cooked and shredded
- 2 Tbsp taco seasoning
- 10 oz can Rotel
- 28 oz green enchilada sauce
- 2 cups shredded cheese
- 12-16 corn tortillas
- optional toppings cilantro, tomatoes, and/or sour cream
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine the chicken with the taco seasoning and Rotel. Set aside.
- Spray and 9 x 13 inch pan with non-stick cookig spray. Pour a little of the enchilada sauce into the bottom of the pan and spread out so it coats the bottom of the pan.
- Using a pizza cutter, cut the tortillas into fourths. Layer 1/3 of the tortilla pieces into the bottom of the pan covering it the best you can. Top with 1/2 of the chicken mixture followed with 1/3 of the enchilada sauce and 1/3 of the cheese.
- Re[eat with half of the remaining tortillas followed with the remaining chicken mixture with 1/2 of the remaining enchilada sauce and 1/2 of the reamining cheese.
- Finish by adding the last of the tortillas on top, followed with the remaining sauce and then cheese.
- Bake at 350 degrees for 20-25 minutes. Cut into squares and top with desired toppings. Serves 6.
Nutrition
This recipe is adapted from Eating on a Dime.
