Chicken Enchilada Casserole

Total Time
Prep: 20 min. Bake: 50 min. + standing

Updated Sep. 24, 2024

Chicken enchilada casserole is melty, cheesy comfort in a pan. Made with rotisserie chicken and store-bought sauce, it's a weeknight dinner that you can pull together quickly without a lot of heavy lifting.

Now Trending

This chicken enchilada casserole recipe tastes like the best parts of the Southwest. Chicken layered with melty cheese and enchilada sauce between corn tortillas is classic comfort food with Tex-Mex flair. This chicken enchilada bake has been on heavy rotation in my house, pleasing even the pickiest eaters. The best part is that you can make it a little different every time with a few minor tweaks. Variety is the spice of life, as they say!

Using store-bought rotisserie chicken and a can of enchilada sauce makes this an ultimate shortcut meal. But as with most chicken enchilada recipes, layering the chicken and sauce with the right cheese is key! Monterey Jack’s mild flavor doesn’t steal the spotlight from the other ingredients, and because it melts well, it adds the texture this oozy, saucy casserole needs. (Let’s thank Monterey, California, businessman David Jacks for making Monterey Jack cheese popular in the late 1800s.)

And, yes, you can freeze this casserole for those busy days when no one has time to cook.

Chicken Enchilada Casserole Ingredients

overhead shot of Chicken Enchilada Bake ingredients placed over wooden backgroundTaste of Home

  • Rotisserie chicken: Instead of making rotisserie-style chicken, well-seasoned and perfectly cooked grocery-store rotisserie chicken saves time and tastes great. Choose a marinated option, like lemon or garlic, for that extra kick of seasoning.
  • Green enchilada sauce: Made from green tomatillos, green peppers, onion, garlic and spices, green enchilada sauce brings a bright, fresh flavor to the dish. Choose whatever spice level your crowd enjoys most; this sauce can range in heat from mild to super spicy.
  • Sour cream: In this chicken enchilada bake, sour cream is all about creating a creamy, smooth texture and balancing the sauce’s spice. Any sour cream substitution works too.
  • Corn tortillas: Corn’s lightly sweet flavor is the perfect counterpoint to tangy enchilada sauce. When layered into this easy chicken enchilada casserole, the tortillas soften and take on the flavors of the whole dish. Your favorite store-bought brand or corn tortillas made from scratch are both excellent.
  • Monterey Jack cheese: With its creamy texture and mild flavor, Monterey Jack cheese lets the filling ingredients shine while keeping the dish together. Subbing in or combining other good melting cheeses with the Jack is entirely acceptable!
  • Parsley: With a pop of color and a splash of fresh green flavor, parsley is a fantastic finishing touch.

Directions

Step 1: Layer your casserole

overhead shot; wooden background; A white baking dish contains shredded chicken, A person's hand is sprinkling a white powder, likely flour, over the chicken, The chicken is pale white and the flour is covering the chicken evenlyTaste of Home

Preheat the oven to 375°F. In a greased 13×9-inch baking dish, spread half the chicken.

Editor’s Tip: To ensure my filling is consistent, I mix my chicken, enchilada sauce and sour cream in a bowl, adding a little salt and pepper before layering it. This also helps gauge how much is half.

3/4th shot; wooden background; A golden-brown sauce is being poured over shredded chicken in a white baking dish, The chicken is pale white and the sauce is thick and creamyTaste of Home

Add half the enchilada sauce.

overhead shot; wooden background; A white baking dish contains shredded chicken and a golden-brown sauce, A person is using a spoon to stir the mixture together, ensuring the chicken is evenly coated in the sauce, The sauce appears thick and creamy, while the chicken is pale whiteTaste of Home

Add half the sour cream.

overhead shot; wooden background; A person is adding tortilla chips to a baking dish filled with shredded chicken and a creamy sauce, The tortilla chips are being arranged in a single layer on top of the chicken mixture, A bowl of additional tortilla chips is visible on the sideTaste of Home

And layer half each of the tortillas and cheese.

3/4th shot; wooden background; A white baking dish contains a layer of tortilla chips, a layer of shredded chicken, and a layer of creamy sauce, A person is sprinkling shredded cheese on top of the dish, The cheese is a pale yellow color and is covering the entire surface of the dishTaste of Home

Repeat all the layers, starting with the chicken and finishing with the cheese.

Step 2: Bake, cool and serve

3/4th shot; wooden background; A person is folding aluminum foil over a baking dish, The foil is being wrapped tightly around the dish to create a sealed tent, The baking dish is not visible, but the foil is forming a large, rectangular shapeTaste of Home

Bake the casserole, covered, for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving.

If desired, sprinkle with parsley.

Editor’s Tip: Let the cheesy casserole rest before serving so it can settle and is not too much of a melty mess when you scoop it out.

overhead shot; wooden background; Chicken Enchilada Bake is showcased, featuring layers of tortillas, chicken, cheese, and a creamy sauce, The dish is bubbling with melted cheese and has a golden-brown crust, A single serving is plated alongside the main dish, revealing the creamy filling and the melted cheese, Fresh parsley is sprinkled on top for added flavor and color, a sliver fork is also visibleTaste of Home

Recipe Variations

  • Go red: Green enchilada sauce uses tomatillos and green peppers, while red enchilada sauce uses tomatoes and spices. Either one, whether it’s store-bought or homemade, tastes great in this recipe.
  • Season it: Mixing some taco seasoning into your shredded chicken can expand the flavor profile of the whole dish, especially if you’ve chosen a milder enchilada sauce.
  • Add chiles: A can of chopped green chiles (or even diced fresh ones) adds an extra kick of spice.
  • Bulk it up with beans: Combining your chicken with some canned beans is an excellent way to add more protein, flavor and texture. Pinto and black beans are both great options.
  • Spike it with cilantro: Cilantro can be your garnish instead of parsley for a more traditional Mexican flavor.
  • Use tortilla chips: Crunchy tortilla chips can be substituted for the soft corn tortillas. Just keep the added salt in mind. Think beyond the basic bag too: Rumor has it Doritos are a tasty treat in this dish!

How to Store Chicken Enchilada Casserole

Proper storage is essential for keeping leftovers fresh. Let the chicken enchilada bake cool, then cover it tightly or store it in an airtight container in the fridge. The chicken enchilada casserole recipe will last three to four days in the refrigerator.

Can you freeze chicken enchilada casserole?

The easy chicken enchilada casserole freezes well, both uncooked or fully baked, and will last for up to three months in the freezer. To freeze a fully baked chicken enchilada casserole, let it cool completely before freezing. To freeze an unbaked enchilada casserole, layer everything in a freezer-safe dish as in Step 1. Wrap it tightly and store it in the freezer.

To bake the frozen casserole, partially thaw it in the refrigerator overnight and then allow it to come to room temperature for 30 minutes before baking. Bake in a preheated 375° oven until a thermometer inserted in the center reads 165°. You may need to add extra time for it to cook thoroughly.

How do you reheat chicken enchilada casserole?

To reheat leftover chicken enchilada casserole, bake it in a 375° oven until warm. You can also reheat individual portions in the microwave.

Can you make chicken enchilada casserole ahead of time?

Absolutely! Build your chicken enchilada casserole, cover it tightly and store it unbaked in the fridge overnight. If you are planning super far in advance, freeze your chicken enchilada bake in an airtight container for up to three months.

Chicken Enchilada Casserole Tips

3/4th shot; wooden background; A plate of Chicken Enchilada Bake is showcased, featuring a generous portion of the dish in a white plate, Layers of tortillas, chicken, cheese, and a creamy sauce are visible, The enchiladas are topped with a sprinkle of fresh parsleyTaste of Home

Can you make chicken enchilada casserole with more layers?

To make more layers, divide your ingredients into thirds and layer them in an 8×8-inch baking pan. You can also try cutting your tortillas in half instead of pieces, similar to chicken enchilada lasagna.

How do you make a gluten-free chicken enchilada casserole?

Using corn tortillas instead of flour tortillas makes this chicken enchilada casserole recipe gluten-free! As anyone with gluten sensitivity knows, gluten can hide in the most surprising ingredients, so check each packaged ingredient, including the sauce and cheese, to be safe.

What can you serve with chicken enchilada casserole?

Homemade guacamole and tortilla chips are always good sides for easy chicken enchilada casserole. Get your veggies in with a green salad, or serve this casserole with Spanish rice. Finally, finish your meal off right with a creamy flan!

Watch How to Make Chicken Enchilada Bake

Chicken Enchilada Bake

Prep Time 20 min
Cook Time 50 min
Yield 10 servings

Ingredients

  • 4-1/2 cups shredded rotisserie chicken
  • 1 can (28 ounces) green enchilada sauce
  • 1-1/4 cups sour cream
  • 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
  • 4 cups shredded Monterey Jack cheese
  • Fresh minced parsley, optional

Directions

  1. Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
  2. Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 428 calories, 27g fat (14g saturated fat), 103mg cholesterol, 709mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 32g protein.

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado
Recipe Creator
Back to Top