Chicken Enchilada Layered Casserole (With Homemade Sauce)

This chicken enchilada casserole has all the Tex-Mex comfort of classic enchiladas without the extra work. Layers of saucy chicken, melted cheese, and tender tortillas bake together in one dish for an easy weeknight dinner everyone will love.

 

Try a Chicken Casserole for Dinner Tonight

When dinner needs to be quick but still feel homemade, I pull out this chicken enchilada casserole. It’s hearty, full of flavor, and comes together without much effort, the kind of recipe that quietly becomes a weeknight favorite.

We eat a lot of Tex-Mex in our house, and enchiladas are always at the top of the list. Whether it’s cheesy beef enchiladas or creamy shrimp ones, that mix of saucy tortillas and melted cheese never gets old. Still, there are nights when I don’t want to roll tortillas one by one, and that’s where this recipe comes in.

Think of it as an enchilada casserole version of the classic, same flavors, just layered instead of wrapped. You’ve got juicy chicken, a rich red sauce, melted cheese, and soft corn tortillas all baked together until bubbly. It’s easy, comforting, and every bit as good as the traditional version.

Rotisserie chicken makes this an easy recipe to throw together at the last minute. It’s not complicated. You make a quick sauce, assemble the casserole (all this takes just about 15 minutes), put it in the oven, and forget about it until it’s ready to eat.
And if you like Tex-Mex casseroles that have a little crunch, you should try a chicken taco casserole with Fritos.

Never made enchilada sauce before? It’s so simple to make homemade enchilada sauce, so much better than the canned version, and it takes just about 5 minutes. If you’re in a hurry, then prepared enchilada sauce will still give you an excellent casserole.

Chicken Enchilada Casserole Recipe Ingredients

You don’t need much for this recipe, just a few pantry staples and some cooked chicken. Get a full list of the ingredients in the Recipe Card below.

How To Make This Easy Recipe For Chicken Enchilada Casserole

Step 1: Make the sauce.

Pour in the chicken broth slowly and whisk until the sauce has thickened. Add in the tomato sauce and garlic. Let simmer for about 5 minutes, whisking occasionally. 

Step 2: Make the filling.

Step 3: Assemble the casserole.

Step 4: Time to bake.

Put your casserole in the oven and bake it for 25 minutes. You’ll know it’s ready when the sauce is bubbling and the cheese has melted. 

Since the chicken is already cooked, you do not need to cover this casserole. Keeping it uncovered will let the cheese brown more, which boosts the flavor and texture of the dish.

This casserole doesn’t need much, it’s rich and filling on its own. I like to set out some toppings so everyone can customize their plate. Sour cream, diced red onions, fresh cilantro, or even a drizzle of salsa verde all work great.

This chicken enchilada casserole is comfort food with a little shortcut. It’s quick, forgiving, and can feed a crowd, exactly what you want on a busy weeknight.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.