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Chicken Enchilada Bake

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
  • Total Time
    Prep: 20 min. Bake: 50 min. + standing
  • Makes
    10 servings


  • 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


  • 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.
  • Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Test Kitchen Tips
  • A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
  • Be careful not to marinate chicken and seafood for too long in acidic ingredients such as lemon juice or wine. The acid breaks down fibers and can cause a mushy texture if left on too long.
  • Check out our tastiest chicken enchilada recipes.
  • Nutrition Facts
    1 cup: 428 calories, 27g fat (14g saturated fat), 103mg cholesterol, 709mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 32g protein.


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    Average Rating:
    • SouthernVeggie
      Jun 7, 2020

      Only changes I made to ingredients were adding taco seasoning to chicken thighs and shredding after they were given time to cool. Because we are in quarantine it wasn’t possible to go out and get a rotisserie chicken. I don’t often review recipes if I significantly change them but this couldn’t be avoided. For those that don’t like the ‘curdling’ of the sour cream: add the sour cream, enchilada sauce(2/3 of can), and chicken together in a bowl and mix till creamy. (I use sour cream in my lasagna instead of ricotta as it gives a similar taste and texture without being to dry.) I knew I wanted to avoid that texture in this recipe so I mixed them all together and layered as written with no issues and no ‘curdling’. No issues with blandness, but they may have been from the added taco seasoning. My PICKY family loved this. I’ll definitely make again.

    • Kim
      Jun 5, 2020

      Easy, tasty twist on classic rolled-up green enchiladas. We loved it! I didn't change a thing except to cook and shred my own chicken breasts. I used Las Palmas brand of green enchilada sauce, and we found it flavorful and mild but not at all bland. I didn't add extra seasonings to the chicken, but I can see how coating them in taco seasoning before tossing into the Instant Pot could up the flavor factor. I appreciate the freezer instructions. Since it's just two of us, I divided the ingredients between two 8" x 8" pans, baking one and freezing the other for another time.

    • WisconsinG
      May 20, 2020

      Comforting and delicious! I read the reviews and was going to add some Rotel but forgot to. This is wonderful just as it’s written in the recipe!

    • gremaux
      Apr 29, 2020

      Excellent. Can use for company. Might want to spice it up just a little.

    • Laura
      Apr 22, 2020

      As I made this casserole last night, I questioned whether it would really be tasty with so few simple ingredients. Not to worry--my family loved it. The only thing I did to jazz it up was to sprinkle a chicken seasoning on my chopped chicken since I had used chicken breasts that I had stewed, certain to be bland. The casserole turned out very well and I will definitely serve it again.

    • kcm6868
      Apr 16, 2020

      I have this same recipe and it is tasty. Made it for first time 3 yrs ago

    • pinkbuddy
      Mar 23, 2020

      I panicked when I couldn't find this recipe...thank goodness I saved it in my Taste of Home's recipe box. We just absolutely loved this. I too (review below) used flour tortillas because of personal preference. I also added chopped green chilies from a can (I may have used 2 cans). I could eat this every week.

    • Sophia
      Sep 22, 2019

      I always make this with flour tortillas because my husband prefers them to corn tortillas. I also sauté some jalapeño and onion and mix it with my shredded chicken for more flavor as well as add a layer of Mexican rice. I feel like this gives more flavor as well as makes it more filling! My husband loves enchiladas and with these adjustments he swears it is the best enchilada casserole he has ever had.

    • Paige
      Aug 20, 2019

      Horrible- swimming in sauce and not a lot of flavor. The sour cream also curdled.

    • EquusAmor
      Aug 6, 2019

      Was kind of bland for my taste. I will try it with some seasoning next time.