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A slice of homemade chicken enchilada casserole on a black plate, topped with melted cheddar cheese, cilantro, and jalapeño slices. Layers of shredded chicken, tortillas, and veggies are visible, with extra jalapeños on the plate.

Chicken Enchilada Casserole

This creamy, cheesy Chicken Enchilada Casserole layers rotisserie chicken, tortillas, and flavorful sauce for a weeknight dinner that's easy to assemble and always a family favorite.
5 from 1 vote
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Course: dinner, Main Course
Cuisine: American, Mexican-inspired
Keyword: 5-ingredient chicken enchilada casserole, Best chicken enchilada casserole, Chicken Enchilada Casserole, Chicken enchilada casserole with rice, Chicken enchilada recipe, chicken enchiladas, Easy chicken enchilada casserole
Prep Time: 20 minutes
Cook Time: 35 minutes
Rest Time: 5 minutes
Total Time: 1 hour
Servings: 8
Calories: 410kcal
Cost: $13

Equipment

  • 9x13 inch dish (For layering and baking)
  • Large mixing bowl (To combine filling ingredients)
  • Sharp knife (For chopping vegetables)
  • Cutting board (Prep space for veggies and chicken)
  • Measuring cups/spoons (For spices and dairy)

Ingredients

  • 3 cups Shredded rotisserie chicken - Or other cooked chicken
  • 10 Corn tortillas - Cut in halves or quarters
  • 2 cups Enchilada sauce - Red or mixed with salsa
  • 2 cups Shredded Mexican cheese blend - Divided
  • ½ cup Sour cream - Plus more for serving
  • 4 oz Cream cheese - Softened
  • 1 Onion - Diced
  • 1 Bell pepper - Any color, diced
  • 2 cloves Garlic - Minced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder - Adjust to taste
  • Salt and pepper - To taste
  • optional Black beans - Drained and rinsed
  • optional Corn kernels - Canned or frozen
  • optional Diced green chiles
  • optional Jalapeños - Sliced or diced
  • optional Cilantro - Chopped, for garnish

Instructions

  • Preheat oven to 350°F and grease a 9x13 baking dish.
  • In a skillet, sauté onion and bell pepper until soft. Add garlic, cumin, chili powder, salt, and pepper.
  • Add shredded chicken and stir to combine. Mix in softened cream cheese until smooth.
  • Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  • Layer half of the tortillas, followed by half the chicken mixture, and half the shredded cheese.
  • Repeat layers with remaining tortillas, chicken mixture, and cheese.
  • Pour remaining enchilada sauce on top, add dollops of sour cream, and cover with foil.
  • Bake covered for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
  • Let rest for 5 minutes before serving. Garnish with chopped green onions and cilantro.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 300g | Calories: 410kcal | Carbohydrates: 28g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 780mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 22mg | Calcium: 220mg | Iron: 2.2mg