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Chicken Enchilada Casserole

This Chicken Enchilada Casserole offers all the bold, comforting flavors of classic chicken enchiladas—without the hassle of rolling each tortilla by hand. Tender shredded chicken simmers in rich enchilada sauce, layered between soft corn tortillas and plenty of melted cheese. The result is a bubbly, cheesy, deeply satisfying casserole perfect for quick dinners or casual gatherings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6

Ingredients

  • 1 lb chicken breasts boneless and skinless
  • 14 oz enchilada sauce
  • 6 medium corn tortillas
  • 3 cups shredded Monterey Jack cheese

Instructions

  • Cut chicken breasts into 3 pieces each and place them in a small pot.
  • Pour enchilada sauce over the chicken, cover, and cook on low–medium heat for about 20 minutes.
  • Stir occasionally to prevent sticking and cook until chicken is fully cooked.
  • Remove the chicken from the pot and shred it with two forks.
  • Preheat oven to 375°F (190°C).
  • Spread ¼ cup of leftover sauce in the bottom of an 8×8-inch baking dish.
  • Place 2 tortillas on the bottom, cutting as needed to fit.
  • Add ⅓ of the shredded chicken and ⅓ of the remaining sauce.
  • Sprinkle with ⅓ of the cheese.
  • Repeat layering tortillas, chicken, sauce, and cheese two more times.
  • Place the casserole in the oven and bake uncovered for 20–30 minutes.
  • Remove when bubbly and the cheese is melted and lightly browned.
  • Garnish with green onions or cilantro if desired.
  • Serve warm.

Notes

Ingredient Substitutions

  • Substitute cooked rotisserie chicken to save time.
  • Use a blend of Mexican cheeses for a richer, more complex flavor.
  • Swap red enchilada sauce for green enchilada sauce for a tangier profile.

Make-Ahead & Storage

  • Assemble the casserole ahead and refrigerate for up to 24 hours before baking.
  • Leftovers last 3–4 days in the fridge and reheat well in the oven or microwave.
  • Freeze unbaked casserole for up to 2 months; thaw before baking.

Serving Variations

  • Top with sour cream, avocado slices, or pico de gallo.
  • Serve with cilantro-lime rice or a fresh green salad.
  • Add jalapeños or hot sauce for extra spice.

Avoid Common Mistakes

  • Don’t boil the chicken in water—simmering in sauce builds better flavor.
  • Don’t overbake; too much heat can dry out the chicken.
  • Avoid skipping layers; they give the casserole structure and richness.