Traditional enchiladas are amazing, but they require the kind of time and patience most of us just don’t have on a random Tuesday night. There’s rolling involved. Tortillas break when you least expect it.
You’re saucing and stuffing and trying not to make a mess that looks like a taco truck exploded in your kitchen. It’s… a lot.
That’s why this Chicken Enchilada Casserole exists. It’s everything you love about enchiladas—savory shredded chicken, zesty red sauce, melty cheese—minus the stress. Instead of rolling each individual enchilada like you’re prepping for a food magazine shoot, we’re layering.
Think lasagna, but make it Mexican. And the flavor? Still 100% crave-worthy.
This dish checks all the right boxes. It’s easy, cheesy, and perfect for feeding a hungry crowd—or just making sure Tuesday night dinner doesn’t end in takeout regret. It’s cozy, comforting, and somehow tastes like you put in way more effort than you actually did.
Why You’ll Love It
- It’s stupid-easy to throw together. If you can layer sandwich ingredients or stack pancakes, you’ve got this.
- It feeds a crowd, but also makes killer leftovers for the next day (arguably even better after the flavors hang out overnight).
- It’s endlessly customizable—add beans, corn, or swap in green enchilada sauce if you’re feeling spicy.
- It freezes like a dream. Make one now, stash one for a future you who doesn’t want to cook.
What You’ll Need
- 3 cups cooked, shredded chicken (leftover rotisserie chicken works wonders here)
- 2 cups red enchilada sauce (store-bought or homemade—your call)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a fiesta blend is perfect)
- 8 corn tortillas, cut in half
- 1/2 cup chopped onion (optional, but adds a nice kick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Optional toppings: sour cream, avocado, cilantro, sliced jalapeños, lime wedges—whatever makes your heart happy
How to Make It
- Preheat your oven to 375°F. Light a candle if you want to feel extra cozy.
- Make the chicken filling. In a big mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, garlic powder, cumin, and onion (if using). Give it a good stir until the chicken is fully coated and flavor-packed.
- Layer it up. In a 9×13-inch baking dish, spread a few spoonfuls of enchilada sauce to keep things from sticking. Then layer it like this:
- Tortilla halves to cover the bottom
- Half of the chicken mixture
- A generous handful of cheese
- Repeat with more tortillas, the rest of the chicken, and more cheese
- Finish with a final layer of tortillas, the remaining enchilada sauce, and a solid blanket of cheese on top
- Bake until bubbly. Cover with foil and bake for about 20 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbling and the kitchen smells like a Tex-Mex dream.
- Let it rest. Take it out of the oven and give it about 10 minutes to cool and settle before slicing. Yes, it’s hard to wait. Yes, it’s worth it.
- Top it off. Sprinkle on your favorite toppings. This casserole pairs beautifully with a dollop of sour cream, fresh cilantro, or some creamy avocado slices. Want more heat? Toss on a few jalapeños. Feeling zesty? Hit it with a squeeze of lime.
What to Serve It With
This casserole is a full-on comfort bomb all by itself, but if you want to go the extra mile, serve it with a side of cilantro-lime rice, a crisp green salad, or some charro beans. Tortilla chips and guac wouldn’t be a bad idea either. Oh, and if there’s a margarita within reach? You’re doing it right.
Chicken Enchilada Casserole is the kind of dish that works hard for you, even when you’re not in the mood to work hard yourself. It’s fast, it’s flavorful, and it delivers that rich, tangy, cheesy experience you crave without all the rolling and fuss.
Whether you’re feeding a family, hosting a casual dinner, or just meal-prepping for the week ahead, this casserole brings major flavor with minimal effort.
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