If you’re craving comfort food that comes together in a flash, I absolutely love sharing this Quick and Easy Chicken Enchilada Casserole Recipe with friends! It’s saucy, cheesy, and loaded with tender shredded chicken—all in one dish that feels way fancier than it is. Whether it’s a busy weeknight or you want a crowd-pleaser ready in less than an hour, you’re going to find that this casserole ticks all the boxes.
Why You’ll Love This Recipe
- Super Quick to Make: Prep takes less than 10 minutes, perfect for busy evenings when you need dinner fast.
- Crowd-Pleaser: My family goes crazy for this cheesy, flavorful casserole every time I make it.
- Flexible Ingredients: You can tweak the cheese, swap tortillas, or adjust spice levels easily.
- Make-Ahead Friendly: Assemble ahead and bake when ready, or freeze for future meals without losing flavor.
Ingredients You’ll Need
Getting your hands on fresh, simple ingredients really makes all the difference here. The mix of tender shredded chicken, savory enchilada sauce, and melty cheese creates layers of flavor that just can’t be beat.
- Cooked shredded chicken: Rotisserie chicken works great to save time and adds great flavor.
- Enchilada sauce: I usually use store-bought for convenience, but homemade works too if you have a favorite recipe.
- Sour cream: Adds a creamy tang that balances the spices beautifully.
- Ground cumin: Brings warmth and depth—don’t skip it!
- Garlic powder: Enhances the savory notes throughout the casserole.
- Kosher salt: Essential for seasoning to bring all the flavors together.
- Corn tortillas: Tearing them into quarters helps to layer the casserole nicely.
- Shredded cheese: A blend of cheddar and Monterey Jack creates that perfect melty, cheesy topping.
Variations
I love how versatile this Quick and Easy Chicken Enchilada Casserole Recipe really is. I often tinker with it depending on what we have on hand or dietary preferences—it’s so forgiving that you can make it truly your own.
- Spice it up: When I crave a little extra heat, I add diced jalapeños or a dash of chipotle powder. It gives the casserole a smoky kick that my family loves.
- Vegetarian option: Swap shredded chicken for seasoned black beans and roasted veggies—still just as satisfying and hearty.
- Gluten-Free: Use corn tortillas like in the original recipe; just double-check your enchilada sauce to be sure it’s gluten-free.
- Dairy-Free: I’ve used dairy-free sour cream and cheese alternatives with great results—just make sure they melt well for that classic texture.
How to Make Quick and Easy Chicken Enchilada Casserole Recipe
Step 1: Get the Oven Ready and Mix Your Chicken
Start by preheating your oven to 375ºF—this gets everything nice and ready. While it heats up, toss your cooked shredded chicken into a bowl with ½ cup of enchilada sauce, sour cream, cumin, garlic powder, and a pinch of kosher salt. Taste the mixture and tweak seasoning if needed. I learned early on that this step is key—it’s where the casserole gets its deep, rich flavor.
Step 2: Layer It Up for Ultimate Flavor
Grease your baking dish—either a 9×9 or 9×13 works depending on how thick you want the layers. Spread ½ cup of enchilada sauce on the bottom; this keeps everything moist and flavorful. Then you’ll layer torn corn tortillas, a light brush of sauce, a good scoop of the chicken mixture, and a generous sprinkle of shredded cheese. Repeat these layers until you’ve used all ingredients, ending with tortillas, sauce, and cheese on top. Trust me, the layering is where the magic happens.
Step 3: Bake and Let It Rest
Cover the dish with foil and bake for 20 minutes. After that, remove the foil and let it bake uncovered for another 15 minutes or until bubbly and golden on top. When it comes out, resist the urge to dig in immediately! Let it rest for about 10 minutes—it helps those layers set and makes slicing much easier, plus those flavors get to settle beautifully.
Pro Tips for Making Quick and Easy Chicken Enchilada Casserole Recipe
- Use Rotisserie Chicken: It saves so much time and keeps your shredded chicken juicy and flavorful, which makes a huge difference.
- Don’t Skip the Resting Time: Waiting 10 minutes makes slicing neater and helps flavors blend, so plan ahead a bit.
- Tear, Don’t Cut Tortillas: I discovered tearing makes layers softer and helps absorb sauce better than cutting neatly.
- Customize Your Sauce Taste: Taste your chicken mixture before layering—if you want more zest or salt, adjust now before it’s baked in.
How to Serve Quick and Easy Chicken Enchilada Casserole Recipe
Garnishes
I love topping this casserole with fresh cilantro, a dollop of sour cream, and sliced green onions for some brightness. Avocado slices or a squeeze of lime add a nice fresh contrast to the rich, cheesy layers. If you like heat, hot sauce or pickled jalapeños give it a fun kick.
Side Dishes
This casserole is pretty hearty on its own, but I like pairing it with a simple green salad or some Mexican street corn (elote) to round out the meal. You could also serve it with Spanish rice or a light cucumber avocado salad for some refreshing crunch.
Creative Ways to Present
For special occasions, I’ve served individual ramekins using smaller portions to make it feel a bit more upscale. Adding colorful layers of fresh salsa or diced tomatoes on the side really jazzes up the presentation. Using a cast-iron skillet instead of a baking dish also gives a rustic, cozy vibe that guests love.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers covered tightly in the fridge, and they keep well for up to 3 days. I find that the flavors actually meld even more after sitting a night, which makes reheating super satisfying.
Freezing
If I want to prep ahead for busy weeks, this casserole freezes beautifully. After assembling but before baking, cover it tightly with foil and plastic wrap and freeze for up to 3 months. When ready, thaw overnight in the fridge before baking as instructed.
Reheating
To reheat leftovers, I like warming single servings in the microwave for convenience or reheating the whole casserole covered with foil in a 350ºF oven until hot and bubbly again, about 15-20 minutes. This keeps the cheese melty without drying out the edges.
FAQs
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Can I use flour tortillas instead of corn in this recipe?
Absolutely! Flour tortillas will work fine and tend to be softer, but corn tortillas help keep the casserole lighter and add traditional flavor. If you use flour, consider lightly toasting them first to prevent sogginess.
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What kind of cheese is best for this casserole?
I love blending cheddar and Monterey Jack because cheddar gives sharpness while Monterey Jack melts beautifully for a creamy texture. Feel free to use just one or another blend depending on your taste.
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Can I make this recipe vegetarian?
Yes! Substitute the chicken with black beans, roasted vegetables, or even cooked lentils for a hearty vegetarian version that’s just as satisfying.
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How do I know when the casserole is done baking?
You’re looking for bubbly sauce around the edges and melted, lightly browned cheese on top. The internal temperature should be hot all the way through, and the tortillas soft but not mushy.
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Can I assemble this casserole in advance?
Definitely! You can build it a day ahead, keep it covered in the fridge, and pop it in the oven when you’re ready to bake. Just add a few extra minutes to bake if coming straight from the fridge.
Final Thoughts
This Quick and Easy Chicken Enchilada Casserole Recipe has become my go-to comfort meal, especially when I want something that feels homemade but without the fuss. I hope you give it a try and find that same joy and ease I enjoy when serving it to my family. Trust me, once you taste those layers of cheesy, saucy goodness, you’ll be making it again and again!
Print
Quick and Easy Chicken Enchilada Casserole Recipe
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Total Time: 43 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Casserole is a quick and easy weeknight meal that combines tender shredded chicken with flavorful enchilada sauce, sour cream, and a blend of cheeses layered between torn corn tortillas. Baked to bubbly perfection, this saucy, cheesy casserole is comforting and perfect for feeding a crowd or meal prepping.
Ingredients
Chicken Mixture
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce (divided)
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp kosher salt, plus a pinch for seasoning
Casserole Layers
- 10 corn tortillas, torn into quarters
- 3 cups shredded cheese (cheddar, Monterey Jack, or a combination)
Instructions
- Preheat the Oven: Set your oven to 375ºF to prepare it for baking the casserole.
- Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken with 1/2 cup of enchilada sauce, sour cream, ground cumin, garlic powder, and ½ teaspoon kosher salt. Taste and adjust seasoning as desired.
- Prepare the Baking Dish: Lightly grease a 9×9 or 9×13 inch baking dish. Spread 1/2 cup of enchilada sauce evenly over the bottom to prevent sticking and add flavor.
- Layer Casserole: Begin layering by adding torn tortilla pieces to cover the bottom. Then add a thin layer of enchilada sauce, followed by a layer of the chicken mixture, and a generous sprinkle of shredded cheese. Repeat layers (tortillas, sauce, chicken, cheese) until all ingredients are used, finishing with a layer of tortillas topped with sauce and cheese.
- Bake Covered: Cover the dish with foil and bake for 20 minutes to allow flavors to meld and heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Rest and Serve: Let the casserole rest for 10 minutes before slicing to allow it to set. Add your favorite toppings such as sour cream, avocado, or fresh cilantro, and serve warm.
Notes
- This casserole is a quick and easy way to enjoy classic chicken enchilada flavors without rolling individual enchiladas.
- Feel free to swap corn tortillas for flour tortillas if desired.
- You can use store-bought enchilada sauce or homemade for the best flavor.
- Customize toppings with diced onions, jalapeños, or fresh herbs to suit your taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 7 g
- Sodium: 1942 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 98 mg
