Chicken Enchilada Casserole is a hearty and flavorful meal. This is an easy layered version of chicken enchiladas, has a creamy chicken mixture layered with tortillas & enchilada sauce. It’s all topped with cheese and then baked until browned and bubbly!
With this simple recipe, you can bring South of the Border right to your kitchen in no time at all!
How to Make Chicken Enchilada Casserole
Easier than traditional chicken or ground beef enchiladas, this casserole requires no rolling, tortillas are cut into quarters and layered with the rest of the ingredients! Traditionally enchiladas use corn tortillas however you can make this chicken enchilada with flour tortillas too.
For the Chicken: I start with shredded cooked chicken. This is great for leftover Oven Baked Chicken Breasts but you can also make Poached Chicken or Crockpot Shredded Chicken.
Swap out the shredded chicken for ground chicken or turkey (or even ground beef to make a Beef Enchilada Casserole).
To Make this Easy Casserole:
These creamy chicken enchiladas have chicken and peppers layered with enchilada sauce and tortillas.
- Make the filling.
- Layer chicken mixture, enchilada sauce and tortillas and top with cheese.
- Bake until the top is browned and bubbly.
Top with your favorite taco toppings!
What to Serve with a Chicken Enchilada Casserole
We love to keep it simple!
- Tangy coleslaw
- refried or black beans
- cilantro tomato rice
- Tossed Salad
- Mexican Corn Salad
Top and garnish as you’d like with sour cream, salsa, tomatoes, jalapenos and cilantro. Add in a dollop of Guacamole to garnish!
Can You Freeze Chicken Enchilada Casserole?
Definitely, most casserole recipes can be frozen. The key is to make sure they are fully cooled before wrapping tightly, labeling, and placing in the freezer.
To freeze without your casserole dish:
- Prior to baking, line your casserole dish with aluminum foil, and then bake accordingly.
- After the casserole is fully cooled, place in the freezer.
- Once it’s frozen, you can gently remove it from the pan and use the pan for another casserole! Muy Bueno, no?
More Chicken Casseroles
- Chicken Parmesan Casserole – ready to eat in under an hour!
- Salsa Chicken Casserole – Easy to make.
- Cheesy Chicken Casserole – made with two different types of cheese
- Creamy Chicken Noodle Casserole (from Scratch)
- Chicken Lasagna – Reader favorite.
Cheesy Chicken Enchilada Casserole
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup corn kernels thawed or drained if needed
- 4 ounces canned mild green chiles chopped
- 4 cups cooked shredded chicken
- 2 ½ cups red enchilada sauce about 20 oz
- 6 medium corn tortillas
- 2 ½ cups shredded Monterey jack cheese or Mexican cheese blend, divided
Instructions
- Preheat oven to 350°F.
- Cut 3 of the tortilla in half.
- Heat oil In a medium pan, cook onion over medium in oil until softened, about 3 minutes. Add peppers, garlic, corn, cumin and chili powder. Cook until peppers are tender, about 5 minutes. Stir in green chiles and chicken.
- Place ½ cup enchilada sauce in the bottom of a 9x13 casserole dish.
- Layer 1 ½ tortillas to cover the bottom of the pan. Top with half of the chicken mixture ½ cup cheese and ⅓ of remaining enchilada sauce.
- Add a second layer of tortillas, chicken and cheese. Top with remaining tortillas, enchilada sauce and cheese.
- Bake 30-35 minutes or until heated through and browned and bubbly.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Could I make this using green enchilada sauce and Monterey Jack cheese?
Absolutely! That sounds delicious. Let us know how it turns out for you, Linda!
How do you cook after freezing
Hi Susan, I would let it that in the fridge overnight then cook according to the recipe instructions. I hope that helps!
can any rainbow pepper replace green peppers=ick!!!
You can use any bell pepper in place of the green pepper. Enjoy Karenlynn!
Hi, Holly … For the green chilies in this recipe, I’m guessing they’re canned, but do you drain them first?
I do not usually drain them first.
This is a keeper. Loved it.
Such a hit in our house! We loved it so much, we are making it again this week! I prepped it in advance and baked it for supper the next night. So yummy, and so easy to make. SWP Employee
I love these recipes. I keep wanting more
Enjoy Crystal!
Super big hit with the family. Added a pitcher of margaritas and it was perfect!
A pitcher of Margaritas sounds like the perfect addition, Heather! :)
Do you add the cooked chicken to the onion and pepper mixture and then do the layers?
Yes, I stir them together.
What are the directions for freezing this? Do you freeze it Before or after you bake it?
Hi Abby, we freeze this recipe after baking. Once fully cooled wrap tightly, label, and place in the freezer. For more information you can check out the “Can You Freeze Chicken Enchilada Casserole?” section just above the recipe card.