Name: Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, chopped; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 can (10 oz) red enchilada sauce; 1/2 cup chicken broth; 3 cups shredded cooked chicken; 8 corn tortillas, quartered; 2 cups shredded Monterey Jack cheese; 2 cups shredded cheddar cheese; Chopped fresh cilantro, for garnish; Sour cream, for serving

Why You’ll Love Chicken Enchilada Casserole Recipe

This dish brings together comfort, convenience and bold flavor. You’ll love it because it’s:

A weeknight winner that skips rolling individual tortillas.
Versatile: you can use pre‑cooked or rotisserie chicken to save time.
Rich and satisfying with the tang of sour cream, mild heat from jalapeño and green chiles, and gooey melted monterey jack cheese.
Easy to serve and share—makes 8‑10 servings, perfect for family dinners or leftovers.
Great for advance prep: you can assemble ahead of time or even freeze for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canola oil
Garlic cloves, finely chopped
Jalapeño, seeded and finely chopped
Large onion, diced
Shredded cooked chicken
Cans of diced green chiles
Paprika
Kosher salt, to taste
Black pepper, to taste
Cans of green enchilada sauce
Sour cream
Corn tortillas, cut in half
Grated monterey jack cheese
Fresh cilantro, chopped, for serving

Directions

Preheat the oven to 350 °F (≈175 °C).
In a large skillet over medium heat, warm the canola oil. Add the garlic, jalapeño and onion and sauté until softened, about 3 minutes.
Stir in the shredded chicken, diced green chiles, paprika and a pinch each of salt and pepper. Reserve ½ cup of the enchilada sauce; pour the remaining sauce into the skillet and stir to combine. Cook until warmed through, about 1–2 minutes. Remove from heat and stir in the sour cream.
Spread the reserved ½ cup enchilada sauce in the bottom of a 9 × 13‑inch baking dish. Layer 12 tortilla halves (overlapping if necessary) to cover the bottom. Spread one‑third of the chicken mixture over the tortillas, then sprinkle with 1 cup of the monterey jack cheese.
Repeat the layers two more times (tortillas → chicken mixture → cheese) for a total of three layers.
Bake until bubbling and golden brown, about 30–35 minutes. Let rest 10 minutes before serving. Sprinkle generously with chopped fresh cilantro.
Serve hot, optionally with diced tomato, avocado, jalapeño slices or a squeeze of lime.

Servings and timing

Serves: 8 – 10
Prep time: approximately 40 minutes
Total time: approximately 1 hour 15 minutes

Variations

Use flour tortillas instead of corn if you prefer a softer texture.
Swap in a spicy enchilada sauce or add chipotle in adobo for more heat.
Mix in black beans or corn to the chicken filling for added bulk and nutrition.
Use cheddar or pepper jack cheese instead of monterey jack, or a blend.
Add a topping of crushed tortilla chips or breadcrumbs in the last 5 minutes of baking for a crunch.
For a vegetarian version, omit the chicken and use roasted vegetables (zucchini, bell pepper, sweet potato) and beans.

Storage/Reheating

Refrigerate leftovers in an airtight container; they will stay good for up to 4 days.
To reheat: cover with foil and warm in the oven at 350 °F until heated through, or microwave individual portions until hot.
To freeze: assemble the casserole, cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed—adding a few extra minutes if still cold.

FAQs

Is it okay to use rotisserie chicken?

Yes—using rotisserie chicken or other pre‑cooked shredded chicken is a great shortcut and works perfectly.

Can I make this ahead of time and refrigerate before baking?

Yes. You can assemble it ahead of time, cover and refrigerate for a few hours, then bake when ready.

Can I freeze the casserole?

Absolutely. After assembling, you can cover tightly and freeze for up to three months. When ready, thaw overnight and bake.

What kind of tortillas should I use?

The original uses corn tortillas cut in half. If you prefer, you can use flour tortillas—but the texture will be somewhat different (softer).

Can I make it spicier?

Yes. Add more jalapeño, include the seeds, use a hotter enchilada sauce, or stir in chipotle or hot sauce.

Can I make it vegetarian?

Yes—omit the chicken and use roasted vegetables (e.g., zucchini, bell pepper, sweet potato) and beans for added protein and texture.

What can I serve with it?

It pairs well with a simple green salad, Mexican rice, or a side of refried or black beans. Fresh toppings like diced tomato, avocado, cilantro, and lime enhance the flavors.

How do leftover tortillas hold up?

Leftovers are delicious, but the tortillas will soften over time. If you like more crispness, you might reheat uncovered or briefly under a broiler.

Can I substitute the sour cream with something else?

Yes—you can use Greek yogurt (plain), creme fraiche, or a mixture of cream cheese and yogurt for a similar creamy texture.

What size baking dish works best?

A 9 × 13‑inch (or similar) casserole dish is ideal for layering three rounds of tortilla, chicken mixture and cheese evenly.

Conclusion

This Chicken Enchilada Casserole is an easy, flavorful one‑dish meal that delivers rich Tex‑Mex comfort with minimal fuss. Whether you’re feeding a family, prepping ahead, or simply craving something hearty and delicious, this recipe hits the mark. Layered with tender chicken, creamy sauce, melty cheese and tortillas—all baked together—it’s sure to be a new favorite.