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Chicken Enchilada Casserole Recipe

This chicken enchilada casserole is like all the best parts of your favorite Mexican restaurant dish, but way easier to make! No rolling individual enchiladas here—just layer everything in a pan and let the oven do the work. My kids absolutely devour this one, and I love that I can prep it ahead on busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie works great!)
  • 2 cans 10 oz each red enchilada sauce
  • 1 can 4 oz diced green chiles
  • 1 cup sour cream
  • 3 cups shredded Mexican cheese blend divided
  • 12 corn tortillas cut into quarters
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, mix together the shredded chicken, 1 cup of enchilada sauce, green chiles, sour cream, 1 cup of cheese, cumin, garlic powder, salt, and pepper.
  3. Spread ½ cup of enchilada sauce on the bottom of your prepared baking dish.
  4. Layer half of the tortilla quarters over the sauce, then spread half of the chicken mixture on top. Sprinkle with ⅔ cup cheese.
  5. Repeat the layers: remaining tortillas, remaining chicken mixture, and ⅔ cup cheese.
  6. Pour the remaining enchilada sauce over the top and finish with the remaining cheese.
  7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  8. Let it rest for 5 minutes before serving. Top with your favorite garnishes like cilantro, diced tomatoes, or avocado!