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!

Chicken Enchilada Casserole overhead

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).

making Chicken Enchilada Casserole in a skillet

To Make this Easy Casserole:

These creamy chicken enchiladas have chicken and peppers layered with enchilada sauce and tortillas.

  1. Make the filling.
  2. Layer chicken mixture, enchilada sauce and tortillas and top with cheese.
  3. Bake until the top is browned and bubbly.

Top with your favorite taco toppings!

making Chicken Enchilada Casserole, 2 overhead process shots

What to Serve with a Chicken Enchilada Casserole

We love to keep it simple!

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: 

  1. Prior to baking, line your casserole dish with aluminum foil, and then bake accordingly.
  2. After the casserole is fully cooled, place in the freezer.
  3. 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 Enchilada Casserole overhead
5 from 32 votes↑ Click stars to rate now!
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Cheesy Chicken Enchilada Casserole

This Chicken Enchilada Casserole combines juicy chicken, tortillas, a veggie mixture layered with an easy enchilada sauce!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
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  • 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 defrosted or drained
  • 4 ounces green chiles chopped
  • 4 cups chicken cooked
  • 2 ½ cups red enchilada sauce (20 oz)
  • 6 10" tortillas corn or flour
  • 2 ½ cups cheddar or monterey jack cheese divided


  • 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.
5 from 32 votes

Nutrition Information

Calories: 344 | Carbohydrates: 25g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1098mg | Potassium: 225mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1055IU | Vitamin C: 18.1mg | Calcium: 290mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican
Chicken enchilada casserole in a white casserole dish
Chicken Enchilada Casserole with writing
Chicken Enchilada Casserole overhead, and making filling in a skillet


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Hi Susan, I would let it that in the fridge overnight then cook according to the recipe instructions. I hope that helps!

  1. Hi, Holly … For the green chilies in this recipe, I’m guessing they’re canned, but do you drain them first?

  2. 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.5 stars

      1. What are the directions for freezing this? Do you freeze it Before or after you bake it?

      2. 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.