On busy weeknights, we all need a go-to dish that’s easy, comforting, and packed with flavor. Enter the Baked Chicken Enchilada Casserole. Think of it as all the best parts of enchiladas—tender chicken, tangy sauce, melty cheese—layered into one cheesy, baked perfection. No tortilla rolling required. (Seriously, who has time for that?)
By the way, did you know that enchiladas date back to the Aztec Empire? Back then, tortillas were stuffed with basics like fish and beans. Fast forward a few centuries, and thanks to the introduction of chicken, cheese, and other ingredients, we’ve got the enchiladas we know and love today. This casserole is a modern, fuss-free twist. Perfect for dinner with family or sharing at a potluck. Ready? Let’s get cooking.
Recipe Basics
Here’s what you need to know before diving in:
Time Commitment:
- Prep: 20 minutes
- Cook: 45 minutes
- Total: Just over an hour
Servings: Feeds 4 generously. Need more? Double the recipe and grab a bigger baking dish.
Difficulty Level: Super beginner-friendly. Even if you’re not a pro in the kitchen, you’ve got this.
Tools You’ll Need:
- A small casserole dish (8×8 inches works well)
- A pot (medium size)
- A mixing bowl
- Two forks (to shred the chicken)
Make-Ahead Option: Assemble it early and refrigerate (up to 24 hours). You can also freeze it—baked or unbaked—for up to 3 months.
Ingredients List
Here’s everything you’ll need:
Chicken Filling
- 1 pound boneless, skinless chicken breasts (about 2 large pieces)
- 14 ounces enchilada sauce (store-bought or homemade)
Casserole Layers
- 6 medium corn tortillas
- 3 cups shredded Monterey Jack cheese
Optional Garnishes
- Chopped green onions
- Fresh cilantro
- Sour cream or avocado slices
Swaps and Tips
- Chicken: No time to cook? Grab a rotisserie chicken. Turkey works too.
- Enchilada Sauce: Green sauce works if you want to mix things up.
- Cheese: Monterey Jack is great, but cheddar or a Mexican blend will also do the trick.
- Tortillas: Corn holds up best, but flour tortillas are fine if that’s what you’ve got.
Pro Tip: Skip pre-shredded cheese if you can. Freshly shredded cheese melts better.
Instructions: How to Make It
Think of this recipe like building a lasagna—you’ll be layering all those delicious flavors.
1. Cook the Chicken
Cut each chicken breast into a few chunks (this makes it cook faster). Toss the chicken into a pot, pour the enchilada sauce over it, cover, and simmer on medium heat for about 20 minutes. Stir occasionally and check that the chicken is fully cooked. Once done, shred the chicken with two forks.
Quick Tip: Make sure the chicken is saucy! This keeps the casserole moist and flavorful.
2. Preheat the Oven
Set your oven to 375°F. Grease your casserole dish lightly to prevent sticking.
3. Layer It All Up
Here’s how to assemble your casserole:
- Start with a thin layer of enchilada sauce (about ¼ cup) on the bottom.
- Lay two tortillas flat (cut to fit if needed).
- Add a layer of shredded chicken, a drizzle of sauce, and a sprinkle of cheese.
- Repeat two more times, finishing with a generous top layer of cheese.
Done layering? It should look neat but not overly packed.
4. Bake
Pop your dish in the oven, uncovered, and bake for 20–30 minutes. When the cheese is melted, golden, and bubbling, you’re good to go.
Want that Instagram-worthy golden finish? Turn on the broiler for 1–2 minutes at the end. Just keep an eye on it—burnt cheese is no fun.
5. Garnish & Serve
Let the casserole cool for about 5 minutes before slicing (this step is key—don’t skip it!). Garnish with green onions or cilantro if you’d like, and serve it up with sour cream or avocado slices.
Customization Ideas
Want to make this recipe your own? Here are some ideas:
Dietary Tweaks
- Going gluten-free? Double-check your enchilada sauce; some brands sneak in flour.
- Prefer a vegan version? Use plant-based cheese, skip the chicken, and load up on sautéed veggies like zucchini or peppers.
Spice It Up (or Down)
- Mild: Stick with a mild enchilada sauce.
- Spicy: Add jalapeños or a sprinkle of cayenne pepper between layers.
Seasonal Additions
- Summer: Toss in some roasted corn or diced fresh tomatoes.
- Winter: Mix in black beans for extra coziness.
Serving & Storage Tips
Serving Suggestions
This casserole is a meal on its own, but it plays nicely with:
- Mexican rice
- Refried beans
- A crisp green salad (try a lime vinaigrette!)
Leftovers & Storage
Have leftovers? Lucky you. Here’s how to store them:
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Freeze the unbaked casserole or leftover portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Tips
- For small portions: Microwave until warm.
- For larger portions: Cover with foil and bake at 350°F until heated through.
Final Thoughts
This Baked Chicken Enchilada Casserole isn’t just a recipe—it’s a crowd-pleasing, comfort-food hug on a plate. Whether you’re whipping it up fresh tonight or stashing it away for later, it’s simple, satisfying, and oh-so-delicious. Enjoy every bite!
PrintBaked Chicken Enchilada Casserole
This Baked Chicken Enchilada Casserole is a no-roll twist on traditional enchiladas. Layers of tender chicken, tangy enchilada sauce, and gooey cheese come together with minimal effort, making it perfect for busy weeknights or family dinners. It’s hearty, flavorful, and irresistibly cheesy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Tex-Mex
Ingredients
For the Casserole:
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 14 ounces enchilada sauce (store-bought or homemade)
- 6 medium corn tortillas
- 3 cups Monterey Jack cheese, shredded
Optional Garnishes:
- Chopped green onions
- Fresh cilantro
- Sour cream or avocado slices
Instructions
- Cook the Chicken:
Cut each chicken breast into three pieces for faster cooking. Place them in a medium pot and pour the enchilada sauce over the top. Cover and cook on low to medium heat for about 20 minutes, stirring occasionally to prevent sticking. Once cooked, shred the chicken with two forks. - Preheat the Oven:
Preheat your oven to 375°F and lightly grease an 8×8-inch casserole dish. - Assemble the Casserole:
Spread ¼ cup of enchilada sauce on the bottom of the dish. Lay two tortillas flat (cutting them in half if needed to fit). Add a layer of shredded chicken, drizzle with more sauce, and sprinkle with cheese. Repeat this process two more times, ending with a generous layer of cheese on top. - Bake:
Place the casserole in the oven and bake uncovered for 20–30 minutes, or until the cheese is melted, bubbly, and slightly golden brown. - Serve:
Let the casserole rest for five minutes before slicing. Garnish with green onions or cilantro if desired, and serve warm with sour cream or avocado slices.
Notes
Serving Suggestions:
- Pair with Mexican rice, refried beans, or a crisp green salad for a complete meal.
Tips & Tricks:
- Use freshly shredded cheese for better melting.
- Stir the chicken and sauce occasionally during cooking to prevent sticking.
- For extra browning on top, broil for 1–2 minutes after baking.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual portions in the microwave or bake covered at 350°F until warmed through.
- To freeze: Assemble the casserole (unbaked), wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
