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Chicken enchiladas casserole baked with melted cheese and enchilada sauce
Abigail Morgan

Chicken Enchiladas Casserole

Chicken enchiladas casserole is a layered Mexican-inspired comfort food made with shredded chicken, tortillas, enchilada sauce, and melted cheese. It delivers all the flavor of traditional enchiladas without the extra work of rolling tortillas, making it perfect for busy weeknights, meal prep, and family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups cooked shredded chicken
  • 10 corn tortillas or flour tortillas
  • 20 oz red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 2 tbsp fresh cilantro, chopped

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • cutting board
  • chef's knife
  • aluminum foil

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine shredded chicken, onion, garlic, chili powder, cumin, paprika, and salt. Mix until evenly coated.
  3. Spread a thin layer of enchilada sauce over the bottom of the baking dish.
  4. Arrange tortilla pieces in a single layer over the sauce.
  5. Spread one-third of the chicken mixture over the tortillas. Spoon enchilada sauce on top and sprinkle with cheddar and Monterey Jack cheese.
  6. Repeat the layers two more times with tortillas, chicken mixture, enchilada sauce, and cheese. Finish with a generous layer of cheese on top.
  7. Cover loosely with foil and bake for 25 minutes.
  8. Remove the foil and continue baking for 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
  9. Allow the casserole to rest for 10 minutes before serving.
  10. Garnish with fresh cilantro and serve warm.

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 36gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 980mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 850IUVitamin C: 4mgCalcium: 420mgIron: 2.5mg

Notes

Use rotisserie chicken for a quicker meal. Both corn and flour tortillas work well, though corn tortillas offer a more traditional enchilada flavor. Let the casserole rest for 10 minutes before serving to help the layers set. Freeze before or after baking for up to 3 months.

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