Our chicken enchilada casserole includes all of our favorite flavors in one easy dinner. It’s cheesy, saucy, and layered with green enchilada sauce making it an even easier version of our classic Chicken Enchiladas.
The best part is you simply layer and bake! And it takes only 10 minutes of prep! The recipe includes shredded chicken, corn tortillas, sour cream, and plenty of Monterey Jack that bake together into a delicious casserole the whole family loves.
This is a perfect dinner for busy nights when you want something easy. Just like our Beef Enchilada Casserole, this recipe is a home run.
Why we think you’ll love it:
- A snap to make! Just layer and bake, only 10 minutes of prep makes mealtime a breeze.
- A casserole version of our favorite. At our house, we LOVE our Green Chile Chicken Enchiladas. So why not make it an easy casserole?!
- Feeds the masses. This casserole makes plenty to share! It’s also easy to double for even more hungry friends.
- Make a freezer meal. It is perfect for making ahead, bringing over to a friend’s house, making as a freezer meal, or just eating right out of the oven!
Chicken Enchilada Casserole Ingredients
- Shredded chicken (4½ cups): Creates a hearty, protein packed base. Make Shredded Chicken in the crock pot, shred oven Baked Chicken, or use a Rotisserie Chicken.
- Green enchilada sauce (1 can, 28-ounce): Brings bold, tangy flavor throughout the casserole. Use store bought or homemade Green Enchilada Sauce.
- Sour cream (1 cup): Adds creaminess and balances the sauce.
- Corn tortillas (9-10, cut into squares): Creates soft, layered texture similar to traditional enchiladas. We use white corn tortillas, but yellow corn tortillas also work.
- Monterey Jack cheese (4 cups, shredded): Melts into gooey, cheesy layers. Or use cheddar cheese, Colby jack cheese, or Mexican cheese blend.
- Optional toppings: Adds freshness, color, and extra flavor when serving. Add cilantro, avocados, tomatoes, sour cream, Guacamole, Salsa, diced onion, chopped bell pepper, black olives, crushed tortilla chips, or Pico de Gallo.
How to Make Chicken Enchilada Casserole
PREP. Preheat oven to 375°. Grease a 9×13 casserole dish.
ASSEMBLE. Layer 2¼ cups shredded chicken and ½ cup sour cream
Add half of the tortilla cubes, 14 ounces green enchilada sauce, and 2 cups cheese.
Add the remaining half of the chicken, sour cream, enchilada sauce, tortilla cubes, and cheese.
BAKE. Bake, covered, for 40 minutes. Uncover and bake an additional 10 minutes making sure to let it rest for about 15 minutes before serving.
SERVE. Top with additional ingredients like fresh cilantro, avocados, and tomatoes.
Kristyn’s Recipe Tips
- Use the sour cream that comes in a squeeze tube. It makes it so much easier!
- Make a large batch of shredded chicken and freeze to use in recipes like this. Os use rotisserie chicken to save time.
- For the best results freshly shredded cheese melts the best, avoid pre-shredded cheese.
- Using stale or toasted tortillas and keeping them off the bottom of the baking dish will help keep them from getting oversaturated and soggy. Cut tortillas evenly so they layer nicely.
- Cover while baking to keep everything tender, but remove the foil towards the end of the baking time for a crispy, cheesy top.
- Let the casserole rest before slicing for cleaner pieces.
- Add toppings just before serving for the freshest flavor.
Chicken Enchilada Casserole Recipe
Video
Ingredients
- 4½ cups shredded chicken
- 1 (28-ounce) can green enchilada sauce
- 1 cup sour cream
- 9-10 corn tortillas, cut into 1-2 inch squares
- 4 cups shredded Monterey Jack cheese
- toppings: cilantro, avocados, tomatoes, optional
Instructions
- Preheat oven to 375°F.
- Grease a 9×13 casserole dish and layer half of the chicken, sour cream, tortilla cubes, sauce, and cheese. Repeat these layers once more and bake, covered, for 40 minutes.
- Uncover and bake for an additional 10 minutes. Let it rest for about 15 minutes before serving.
- Top with cilantro, avocados, and tomatoes.
Notes
- Use the sour cream that comes in a squeeze tube. It makes it so much easier!
- Make a large batch of shredded chicken and freeze to use in recipes like this. Os use rotisserie chicken to save time.
- For the best results freshly shredded cheese melts the best, avoid pre-shredded cheese.
- Using stale or toasted tortillas and keeping them off the bottom of the baking dish will help keep them from getting oversaturated and soggy. Cut tortillas evenly so they layer nicely.
- Cover while baking to keep everything tender, but remove the foil towards the end of the baking time for a crispy, cheesy top.
- Let the casserole rest before slicing for cleaner pieces.
- Add toppings just before serving for the freshest flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble as directed, but do not bake. Instead, cover with plastic wrap and refrigerate overnight, or wrap again with foil and freeze for up to 3 months. Thaw in the fridge if needed, and bake as directed.
Store leftovers covered or divided into airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw if needed and reheat large portions in the oven or smaller portions in the microwave.
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This recipe was originally published April 2019.
Very good and easy to make. Had it at my relatives house and have passed it along to everyones delight!
This recipe has great flavor and is so easy to make for al lbusy moms and cooks. Most of the ingredients you will have in your house every day of the week. Your family will love this. We are big on Mexican recipes.
Super easy and delicious. My family loves all your recipes and this one is no different. Thanks for making mom life easier!
Do you think you could make this and then freeze individual portions?
Yes, I’m sure you could!