Enchilada casserole is an easy way to make chicken enchiladas without all of the rolling. Instead of filling tortillas, the cheesy chicken filling is layered with flour tortillas in a baking dish. It’s easy to slice and serve, plus you can add all of your favorite toppings to go with it.
Enchiladas are always a favorite dinner, and this baked enchilada casserole is a quick and easy way to satisfy a craving for Mexican food. It’s made like lasagna with layers of tortillas, cheese, sauce, and chicken to make it easy to assemble.
My recipe is simple but full of flavor. I use rotisserie chicken to make the prep work easier, and it’s combined with green chiles, cheese, and onions for a delicious baked enchilada casserole.
Table of Contents
Ingredients
- Cooking spray
- Enchilada sauce
- Flour tortillas
- Shredded cooked chicken
- Canned green chiles
- Shredded cheddar cheese
- Diced yellow onion
How to Make Chicken Enchilada Casserole
Coat a medium-sized skillet with cooking spray and heat it over medium heat. Add the onions and cook them until they’re soft and translucent. Add the shredded chicken and cook it with the onions for a few minutes.
Spray an 8×8” baking dish with cooking spray. Spread a thin layer of enchilada sauce in the bottom of the pan.
Place a tortilla on top of the sauce and then add 1/3 of the chicken and onions. Spread it in an even layer. Add 1/3 of the green chiles, ¼ each of the enchilada sauce and cheese. Place a tortilla on top of the cheese.
Repeat these layers two more times, finishing with a tortilla topped with the rest of the enchilada sauce and cheese.
How Long to Bake Enchilada Casserole
Cover the baking dish with foil and bake the casserole for about 25 minutes at 375°F. Remove the foil and bake it for five minutes more or until the cheese is melted and the casserole is hot.
Let it stand at room temperature for a few minutes before slicing and serving.
Recipe Variations
- Sauce: Use your favorite red enchilada sauce, or you can switch it to green enchilada sauce for a different flavor.
- Tortillas: I like flour ones, but you can also use corn tortillas in this chicken enchilada casserole recipe. If you use small ones, you may need more for the baking dish.
- Cheese: Try different kinds of cheddar or a Mexican cheese blend. You could also mix cheddar cheese with Monterey Jack or pepper jack cheese.
- Chiles: If you don’t like green chiles, you can leave them out.
- Toppings: You can serve it plain or add toppings like sour cream, diced avocado, chopped cilantro, and diced jalapeno.
FAQ
Can you make it ahead?
Yes, you can assemble the enchilada bake ahead of time and keep it tightly covered in the refrigerator to bake later.
How long to cook enchilada casserole?
At 375°F, it will take approximately 30 minutes to bake (25 minutes covered and 5 minutes uncovered).
How long will the leftover keep?
They will keep three to four days in the refrigerator. Keep them in an airtight container and then warm them up for easy lunches and dinners.
What goes with enchilada casserole?
Pair it with refried beans and Spanish rice, or serve some chips, salsa, and guacamole on the side.
So, the next time you crave enchiladas, skip the filling and rolling and give this easy chicken enchilada recipe a try. It’s so easy you’ll want it in your dinner rotation.
More Casserole Dishes You’ll Enjoy
Enchilada Casserole Recipe
Ingredients
- 1 ½ cups enchilada sauce
- 4 8- inch flour tortillas
- 1 medium rotisserie chicken shredded (about 1 pound of meat)
- 7 ounce can green chilies
- 2 cups cheddar cheese shredded
- ½ medium yellow onion diced
- Cooking spray
Instructions
- Preheat oven to 375°F
- Spray a medium skillet with cooking spray and set to medium heat. Add onions and cook until they are translucent. Add chicken for the last couple of minutes to combine with onions.
- Spray the 8×8 casserole dish with cooking spray. Add enough enchilada sauce to just cover the bottom of the dish. Put on tortilla on top of the sauce. I will almost cover the bottom of the dish. Then add 1/3 of the chicken and onions spread evenly across the tortilla, followed by 1/3 of the green chilis. Then add ¼ of the remaining enchilada sauce and then ¼ of the cheese.
- Put another tortilla on top and repeat the steps. Do this for two more layers.
- Put the last tortilla on top and cover with the remaining enchilada sauce and cheese. Cover with aluminum foil and bake for about 25 minutes. Remove the aluminum foil and let bake for another 5 minutes. Make sure all cheese is melted and everything is heated. Let sit for a few minutes and then serve!
Recipe Nutrition
This Enchilada Casserole is an easy to slice and serve meal, plus you can add all of your favorite toppings to go with it!