Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 (10-ounce) can red enchilada sauce; 1 (4-ounce) can diced green chiles; 3 cups shredded cooked chicken; 1/4 cup chopped fresh cilantro, plus more for garnish; 8 small flour tortillas, cut into quarters; 2 cups shredded Mexican blend cheese; 1/4 cup sour cream, for serving

Why You’ll Love This Recipe

This casserole takes the beloved flavors of enchiladas and simplifies them into a one‑dish bake. Instead of rolling tortillas individually, you just layer everything—saving time while still delivering that rich, satisfying combination of savory chicken, tangy sauce, creamy filling, and gooey cheese. It’s perfect for feeding a crowd, making ahead, or enjoying leftovers that taste even better the next day.

Ingredients

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

2 Tbsp canola oil
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, diced
3 cups shredded cooked chicken
2 (4‑ounce) cans diced green chiles
½ tsp paprika
Kosher salt, to taste
Black pepper, to taste
3 (10‑ounce) cans green enchilada sauce
⅔ cup sour cream
18 corn tortillas, cut in half
3 cups grated Monterey Jack cheese (about 12 ounces)
Fresh cilantro, chopped, for serving

Directions

Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, add the canola oil. Add 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 for the layering later, then pour the remaining sauce into the skillet, stirring until the chicken mixture is warmed through (1‑2 minutes). Turn off 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 (cut side down or overlapping) to cover the bottom. Spoon one‑third of the chicken mixture over the tortillas, then sprinkle with 1 cup of the Monterey Jack cheese. Repeat the layers twice more (tortillas + chicken mixture + cheese) for a total of three layers.
Bake until the casserole is hot and bubbly and the cheese is golden brown, about 30‑35 minutes. Remove from oven and let it rest about 10 minutes.
Sprinkle generously with chopped cilantro before serving.

Servings and timing

Yield: 8‑10 servings
Prep time: ~40 minutes
Total time: ~1 hour 15 minutes

Variations

Use rotisserie chicken to cut down prep time.
Switch out the green enchilada sauce for red enchilada sauce if you prefer a different flavor profile.
Add black beans or corn to the chicken mixture for extra texture and fiber.
Sprinkle a mix of cheddar and Monterey Jack cheese, or use pepper jack for added heat.
Top with sliced avocado, diced tomatoes, or pickled jalapeños for freshness and visual interest.
Make it vegetarian by replacing the chicken with sautéed mushrooms and beans, and using vegetable‑based sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Cover and warm in a 350°F (175°C) oven until heated through (about 15‑20 minutes) or microwave single portions, then let sit for a minute before serving.
This dish freezes well: Assemble, wrap the casserole dish tightly in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, and you may need to add 5‑10 minutes to the bake time.

FAQs

How spicy is this casserole?

It has mild heat from the jalapeño and green chiles, but it’s not overwhelmingly spicy. You can omit the jalapeño and use mild green chiles if you prefer no heat.

Can I use flour tortillas instead of corn?

Yes — you can substitute flour tortillas if you better prefer their texture or have them on hand. The layering will still work similarly.

Do I need to cook the chicken ahead of time?

Yes, the recipe calls for shredded cooked chicken. You can use leftover roasted chicken, poached chicken, or a rotisserie chicken to save time.

Can I assemble this ahead of time?

Yes — you can assemble the casserole a few hours ahead and refrigerate before baking. You can also assemble and freeze it, then thaw and bake when ready.

What sides pair well with this dish?

Serve it with a green salad, Mexican rice, grilled vegetables, or corn‑on‑the‑cob for a full meal.

Is it possible to make it gluten‑free?

Yes — use corn tortillas (which the recipe already calls for) and ensure your enchilada sauce is gluten‑free.

Can I double the cheese or use more?

Certainly — you can increase the cheese amount if you like extra gooeyness. Just be mindful of baking time and ensure even layering.

How do I know when it’s done baking?

It’s done when the cheese on top is melted and golden, sauce is bubbling at the edges, and the casserole is heated through in the center.

Can I make it vegetarian?

Yes — replace the chicken with beans (such as black beans or pinto beans) and sautéed vegetables, and continue with the rest of the layering as directed.

Will the tortillas get soggy if I store leftovers?

The tortillas will soften over time as they absorb sauce, so leftovers will be more cohesive and casserole‑like (which many people like). For better texture, you can crisp-up individual portions in an oven for a few minutes before serving.

Conclusion

This Chicken Enchilada Casserole is a delicious, satisfying meal that brings together flavorful chicken, layered tortillas, green enchilada sauce, and melted cheese into a crowd‑pleasing bake. With its make‑ahead and freezer‑friendly options, it’s as practical as it is tasty — perfect for a busy weeknight or a weekend dinner where you want full flavor with minimal fuss. Enjoy!