This Chicken Enchilada Casserole is a comforting, flavor-packed dish that brings the vibrant essence of Mexican and Tex-Mex cuisine to your table. Layers of tender shredded chicken, gooey melted cheese, and zesty enchilada sauce come together in just over an hour, making it perfect for busy weeknights or cozy gatherings. The rich, smoky flavors and creamy textures are balanced by a hint of spice, creating a dish that’s as satisfying as it is easy to prepare.
Every bite delivers a harmonious blend of savory chicken, tangy sauce, and golden, bubbly cheese that’s impossible to resist. With minimal prep and a hands-off bake time, this casserole is a crowd-pleaser that’s both hearty and wholesome. Serve it with a sprinkle of fresh cilantro or a dollop of cool sour cream for a meal that feels like a warm hug.
What You’ll Need for Chicken Enchilada Casserole
- 5 Boneless Skinless Chicken Breasts (cooked and shredded; rotisserie chicken works great as a shortcut!)
- 2 (10.5 ounce) cans Cream of Chicken soup (substitute with cream of mushroom for a different flavor)
- 1 cup milk (any kind works, but whole milk adds creaminess)
- ½ cup sour cream (Greek yogurt is a lighter alternative)
- 2 (4.5 ounce) cans mild diced green chiles (drained; use hot chiles for extra spice)
- ¼ teaspoon garlic salt
- ¼ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon chili powder (adjust to taste)
- 1 (16 ounce) bag shredded Mexican Blend cheese (divided; cheddar or Monterey Jack also work)
- 1 onion, diced (optional; omit if you prefer less crunch)
- 10 flour tortillas (divided; corn tortillas are a gluten-free option)
How to Make Chicken Enchilada Casserole
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- Prepare the sauce: In a saucepan, combine the cream of chicken soup, milk, sour cream, diced green chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes, stirring occasionally, until smooth and heated through.
- Layer the base: Pour a thin layer of the sauce into the bottom of the prepared baking dish, just enough to coat it.
- Mix the chicken: Add the shredded chicken to the remaining sauce mixture and stir to combine.
- First tortilla layer: Layer 5 tortillas over the thin sauce layer, overlapping slightly. Cut some tortillas in half to fill in gaps and cover the entire bottom of the dish.
- First filling layer: Spread half of the chicken and sauce mixture over the tortillas. Sprinkle half of the shredded cheese on top, followed by diced onions if using.
- Repeat the layers: Add another layer of 5 tortillas, the remaining chicken and sauce mixture, optional onions, and the rest of the cheese.
- Bake: Cover the dish with foil and bake for 45-55 minutes, or until the casserole is bubbly and the cheese is melted. Remove the foil during the last 5-10 minutes to brown the cheese slightly.
- Serve: Let the casserole cool for 5-10 minutes before slicing. Enjoy with your favorite toppings like guacamole, salsa, or fresh cilantro!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Chicken Enchilada Casserole with a drizzle of creamy avocado sauce or a dollop of spicy salsa verde. For a fresh touch, top with chopped cilantro, sliced jalapeños, or a squeeze of lime juice. If you love a bit of crunch, sprinkle on some crushed tortilla chips or toasted pumpkin seeds before serving.
Make It Your Own: Recipe Variations
Swap the shredded chicken for ground turkey or black beans for a vegetarian twist. Use corn tortillas instead of flour for a gluten-free option, or add a layer of sautéed bell peppers and zucchini for extra veggies. For a spicier kick, mix in a diced jalapeño or use hot green chiles instead of mild.
Time-Saving Tips for Busy Cooks
Save time by using rotisserie chicken instead of cooking and shredding your own. Pre-shredded cheese and pre-diced onions can also speed up prep. If you’re meal prepping, assemble the casserole the night before, cover, and refrigerate—just add 10 minutes to the baking time.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions for 1-2 minutes. For longer storage, freeze the casserole (unbaked) for up to 2 months—thaw overnight in the fridge before baking.
Common Questions Answered
Can I use a different soup? Yes! Cream of mushroom or cheddar cheese soup works well as substitutes. Can I make this ahead? Absolutely—assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time if it’s cold from the fridge.
Chicken Enchilada Casserole Recipe
Ingredients
- 5 Boneless Skinless Chicken Breasts cooked and shredded
- 2 10.5 ounce cans Cream of Chicken soup
- 1 cup milk
- ½ cup sour cream
- 2 4.5 ounce cans mild diced green chiles drained
- ¼ teaspoon garlic salt
- ¼ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon chili powder
- 1 16 ounce bag shredded Mexican Blend cheese divided
- 1 onion diced (optional)
- 10 flour tortillas divided
Instructions
- Preheat oven to 350 degrees F.
- Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
- In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
- Pour a thin layer of sauce from above to cover the bottom of pan.
- Then add the shredded chicken to the remaining soup/sauce mixture.
- Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
- Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
- Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
- Cover with foil and bake for 45-55 minutes.