Chicken Enchilada Layered Casserole (With Homemade Sauce)

This chicken enchilada casserole recipe is one of my favorites for Taco Tuesdays or family dinners, mostly because it’s so yummy, but also because it’s really easy to make. It’s a 45-minute casserole (30 minutes is just oven baking time) that is filling as-is or can be served with plenty of sides and your favorite toppings.

 

Try Chicken Enchiladas for Dinner Tonight

We love enchiladas at our house, whether they’re beef and cheese enchiladas or cheesy chicken or creamy shrimp, who doesn’t love that unique enchilada flavor. While traditional enchiladas are not hard to make, for those times when you want a casserole recipe with all the yummy flavors of enchiladas, then this is the recipe for you.

Instead of wrapping the enchilada filling in individual tortillas, this easy recipe layers tortillas with tons of gooey cheese, a homemade red enchilada sauce, and juicy chicken to make a flavorful chicken enchilada casserole.

Juicy, shredded chicken mixed with a flavorful red enchilada sauce, layered with cheese and more sauce, all wrapped in tortillas… it’s a Tex-Mex lover’s dream casserole. But don’t worry, 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.

You can serve it topped with sour cream and a serving of skillet-charred corn on the side and throw together a spinach salad, or try a Southern macaroni salad.

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.

Whether you’re hosting a family gathering, attending a potluck, or simply looking for low-effort dinner recipes, this chicken enchilada casserole recipe will be one you’ll want to make again! It’s hearty and filling, full of Tex-Mex flavors, and easy to assemble, plus it tastes amazing!

If you want a more mild but equally delicious flavor, then try a chicken noodle casserole.

Can You Make Chicken Enchilada Casserole Ahead of Time?

You can make this chicken enchilada layered casserole up to two days ahead of time. Just cover tightly with plastic wrap. You could also double the recipe and freeze one before you bake to help with meal prep. Everyone needs a casserole they can pull out for dinner or to take to a friend.

What Goes with a Chicken Enchilada Bake?

Traditionally, enchiladas are paired with Mexican red rice or black beans. But they’re not my favorite sides. Keep it simple and serve it on it’s own or round out the meal with sides like:

• Rotel corn dip
• Red cabbage coleslaw
• Fresh broccoli salad
• Tortilla chips and queso dip

Serve with some toppings, too! Just like any great Tex-Mex night, you can quickly turn this into a feast with some toppings. Allow your dinner companions to dress up their enchilada casserole with fresh cilantro, chopped red onions, sour cream, lots of cheese, salsa verde, pico de gallo, and jalapeno slices.

Why You’ll Love a Chicken Enchilada Casserole

• You can use up your leftovers. It’s a great way to use that leftover chicken in your fridge or use a rotisserie chicken.
• It’s very versatile. You can add veggies, beans, and even different kinds of meat to the filling. 
• Excellent freezer meal. You can freeze it and save it for later and it’ll taste the same as when you first made it!
• Dinner in less than an hour. Once you’ve popped it in the oven, this layered chicken enchilada casserole will be done in under 30 minutes!

Will Green Chiles Make This Too Spicy?

Canned green chilies can be found in both mild and hot varietes, you can also find Hatch green chilies which are very mild. So choose your level of spice. For extra heat, add some red pepper flakes or a bit of jalapeño pepper chopped up fine.

Another great thing about this recipe is that you can adjust the level of spiciness by the type of cheese you use. Adding Pepper Jack cheese or Habanero spiced cheese gives it just enough spice for me. If you’re looking for a milder version then use Monterey Jack or Colby Jack cheese.

Chicken Enchilada Casserole Recipe Ingredients

• Onion – Use finely chopped white onion.
• Chicken broth – You can use homemade or store-bought broth. You can also use vegetable stock instead.
• Canned tomato sauce – Unlike a traditional enchilada recipe, the sauce for this chicken enchilada casserole is made with canned tomato sauce. This will add some extra sweetness and save time. 
• Shredded chicken – You can use freshly cooked and shredded chicken breasts or pick up a rotisserie chicken to save time. Both work well with this recipe. 
• Green chiles – These come in a can in the International section of most grocery stores, you can use mild or hot or Hatch depending on your preference.
• Corn tortillas – It’s best to make this chicken enchilada casserole with corn tortillas, but you can also use flour tortillas. Just keep in mind that flour tortillas disintegrate more easily, which can make your casserole soggy. 
• Cheese – For a slightly spicy casserole, use shredded Pepper Jack cheese or a spicy Mexican cheese blend. If you want a milder dish, you can use Colby Jack instead. 
• Pantry staples – Coriander, sugar, salt, flour, garlic, chili powder, cumin.

Pro tip: Try this cool kitchen hack for shredding roasted chicken, no forks needed.

How To Make This Easy Recipe For Chicken Enchilada Casserole

Step 1: Make the sauce.

Heat oil in a large skillet over medium heat. Then, add the onions and cook until they’re soft. Add the seasonings and flour. Stir until combined and cook for about 1 minute. 

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.

Combine the shredded chicken, green chiles, and 1 cup of the sauce in a medium-sized bowl.

Step 3: Assemble the casserole.

Dip four tortillas into the remaining sauce and place them at the bottom of your baking dish. Add half the filling on top and cover with about 1 cup of shredded cheese. Add a second layer of sauce-covered tortillas and the remaining chicken filling. Add any remaining sauce and cover with some more cheese.

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.

Can you used canned enchilada sauce?

Yes, you can save time and use a prepared enchilada sauce. You will need two 15 ounce cans for this recipe.

Tips for Making an Enchilada Casserole

• Use plenty of cheese! Don’t be afraid to cover the entire casserole with cheese. The more cheese you add, the more gooey and creamy your casserole will be.
• For even distribution of tortillas, cut some of the tortillas in half and place them around the edge of your baking dish before adding the first layer of filling.
• Add some beans. You can add drained black beans along with the chicken for a more flavorful and filling meal.  

More Chicken Casseroles you just have to try!

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.