This chicken enchilada casserole is cheesy, comforting and so satisfying. It’s super easy to make and perfect for a busy weeknight!

Removing slice of casserole from baking dish with a spatula.

This 4 Ingredient Chicken Enchilada Casserole Couldn’t Be Easier

Chicken enchiladas are one of my all-time favorite meals. The tortillas, the spicy sauce, the melty cheese… what’s not to love? Well, sometimes it’s the assembly of the enchiladas that I’d like to pass on.

That’s why I love this enchilada casserole recipe! To make it, you simply layer the ingredients in a baking dish, bake, and serve. It couldn’t be easier!

Sometimes less is more, and that is 100% the case with this enchilada casserole. I love that I only need 4 ingredients for this recipe. Sure, you can add black beans, corn or some diced veggies, but it’s definitely not needed since this dish is satisfying and full of flavor as is.

Slice of chicken enchilada casserole on a plate with fresh cilantro and avocado.

I know I need all of the easy dinners I can get these days, and if you’re feeling the same way, I hope you’ll give this recipe a try. It’s a great way to use up leftover shredded chicken, such as the salsa chicken in my Instant Pot Chicken Tacos or Crockpot Chicken Tacos recipes.

One last note: As is the case with many casseroles, this chicken enchilada casserole tastes even better the second day so be sure to plan those leftovers into your menu!

This was a simple and delicious recipe that I will make again. I made your enchilada sauce from scratch and it is delicious. I love your recipes. Glad I found your site.

Kari

How to Make Chicken Enchilada Casserole

What You’ll Need

Ingredients for chicken enchilada casserole recipe.

First, gather your ingredients:

  • Enchilada Sauce: Use either store-bought red enchilada sauce or homemade enchilada sauce. My homemade sauce takes 15 minutes to make and can be made ahead and stored in the fridge for up to 4 days.
  • Tortillas: I prefer corn tortillas in this casserole, but flour tortillas also work.
  • Cooked Chicken: This recipe is a great way to use up leftover cooked chicken. If you don’t have leftover chicken, try cooking your chicken using my Instant Pot Shredded Chicken recipe or my Crockpot Shredded Chicken recipe. You can also use rotisserie chicken or quickly poach chicken on your stove. 
  • Cheese: This recipe works well with shredded Mexican blend cheese, cheddar cheese, Monterey jack cheese, mozzarella cheese, or a combination of these. Use what you love or what you have on hand.

Recipe Steps

Spread a little bit of the enchilada sauce in the bottom of an 8×8-inch square baking dish. Then arrange two tortillas on top of the sauce. Cut them in half to make them fit.

Four corn tortilla halves arranged on top of sauce in square baking dish.
Shredded chicken added on top of tortillas.

Put 1/3 of the chicken on top of the tortillas, followed by 1/4 of the cheese and 1/4 of the remaining enchilada sauce.

Cheese added to casserole layer.
Enchilada sauce added to casserole layers.

Repeat the tortilla, chicken, cheese, sauce layer two more times. For the top layer, use the last two tortillas, sauce and cheese.

Bake the casserole until it is hot and bubbly. Let it rest for 5 minutes, then slice, serve and enjoy!

Enchilada casserole in a baking dish.

What to serve with Enchilada Casserole

I like to serve this casserole with a variety of toppings. Our favorites are chopped avocado or guacamole, sour cream, Pico de Gallo, chopped green or red onion and fresh cilantro.

Side dishes that go well with this enchilada casserole include:

Recipe Variations

  • Add black beans, canned corn and/or diced green chiles.
  • Add diced sautéed onion, zucchini or bell pepper.
  • If you prefer, you can substitute browned seasoned ground beef from Beef Enchiladas for the shredded chicken.
  • To make this casserole vegetarian, substitute black beans and cooked sweet potato for the chicken. To cook the sweet potato, chop it into small cubes and either steam or roast it until it’s soft.
  • You can double this recipe and bake it in a 9×13-inch baking dish.

More Favorite Casserole Recipes

Slice of casserole on a spatula in baking dish.
4.91 from 10 ratings

Chicken Enchilada Casserole

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
I make this Chicken Enchilada Casserole when I'm craving enchiladas but need a super easy dinner. It's hearty and comforting, with layers of tortillas, chicken, enchilada sauce and cheese.
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Ingredients

  • 2 cups red enchilada sauce, store-bought or homemade
  • 8 corn tortillas
  • 2 cups shredded cooked chicken
  • 8 ounces (about 2 cups) shredded Mexican blend cheese, or cheddar, jack, mozzarella (or a combination of these)
  • For serving: chopped green or red onion, avocado or guacamole, fresh cilantro, sour cream, etc.

Instructions
 

  • Preheat oven to 350° F.
  • Place a few spoonfuls of the enchilada sauce in the bottom of an 8×8-inch baking dish and spread to evenly cover the bottom of the dish. Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.
  • Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and finally the remaining cheese on top.
  • Cover the dish with foil that is lightly greased with cooking spray (to prevent the cheese from sticking to the foil). Bake in the preheated oven for 25 minutes. Then uncover and bake for 5 to 10 minutes more, until sauce is bubbly and cheese just begins to brown.
  • Let stand at room temperature for 5 minutes before serving. Serve with chopped onion, avocado or guacamole, fresh cilantro, sour cream, etc., as desired.

Notes

  • I love using my homemade Enchilada Sauce in this recipe.
  • This recipe works great with leftover chicken, rotisserie chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken.
  • The casserole freezes well, both before and after baking. Thaw frozen enchilada casserole for 24 hours in the refrigerator and then heat in a 350° F oven until it is steaming hot.
Serving: 1/6 recipe, Calories: 353kcal, Carbohydrates: 23g, Protein: 26g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 79mg, Sodium: 1069mg, Potassium: 211mg, Fiber: 4g, Sugar: 6g, Vitamin A: 860IU, Vitamin C: 2mg, Calcium: 341mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: Mexican
Course: Main Dish
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