on Sep 30, 2019, Updated Jun 14, 2023 12 Comments Scrumptious Tex-Mex classics like tacos and enchiladas are favorites in my family, and this flavorful Chicken Enchilada Casserole is a great twist on my delicious chicken enchiladas. Quick and easy, this casserole has layers of crispy tortillas, chicken, homemade enchilada sauce, cheese, and tasty toppings to create this dish that’s always a hit.
How to Make Chicken Enchilada Casserole
Chicken Enchilada Casserole Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information. To make this easy, favorite recipe, you will need the following:
Olive oil or butter. Use a bit in a skillet to crisp the tortillas. You can omit it if you wish. You can also substitute the olive oil with butter or your favorite oil. Tortillas – You can use soft flour or corn tortillas. I prefer to use medium size tortillas so that more surface of the casserole is covered. You can also cut larger tortillas so that they fit the casserole dish. Chicken – Baked chicken, Instant Pot Chicken, or leftover rotisserie chicken, cooked and shredded. To meal prep, I like to have my Easy Shredded Chicken prepped in the refrigerator. Stone House Seasoning Enchilada Sauce – use my easy homemade blender enchilada sauce or store-bought. Sour Cream or Greek Yogurt – Use your choice based on your personal preference. Cheese – Use a blend of mild to medium cheddar (instead of sharp) and Monterey Jack cheese for a creamy, mild blend that melts well. I prefer to grate blocks of cheese myself. Cilantro – This is optional, but chopped fresh cilantro on top of the casserole before serving is delicious. You can also use chopped green onions or fresh parsley for extra flavor. Optional additional ingredients – beans (black beans or pinto beans), diced tomatoes, lettuce
Step-by-Step Instructions
Crisp the tortillas. You’ll begin by quickly crisping your tortillas in a medium skillet set over medium heat. Use the oil or butter of your choice to help the tortillas crisp even more fully. Once each tortilla is crisp, use tongs and transfer it to a baking sheet lined with paper towels. Repeat until all of your tortillas are ready. Begin layering ingredients. Pour 1/2 cup of your enchilada sauce into a 9×13 baking dish. Layer in two of your crispy tortillas, add a bit more enchilada sauce, then half of your chicken, and dollops of your sour cream or Greek yogurt. Add cheese. Top with half of your cheese mixture. Continue layering. Repeat with a second layer, ending with the cheese mixture. Bake. Then bake the casserole in the oven until the cheese has melted, about 20 minutes. Top with cilantro, if desired. Serve. Slice the casserole into portions and serve.
Make Ahead and Freezing Instructions
To make ahead. Simply assemble the casserole as instructed without baking. Wrap tightly and store in the refrigerator for up to 3 days until ready to bake. When ready to bake, remove the wrap and bake as instructed. Serve warm.
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To store leftovers. Wrap the cooled casserole well or place it in an airtight container and place it in the refrigerator for up to 3 days. To freeze. Wrap the uncooked or cooled casserole well or store in an airtight container and place it in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warm.
Other Quick and Easy Chicken Recipes
Here are a few other quick and easy chicken recipes that I think you’ll love. Chicken Enchiladas Chicken Salad Recipe White Chicken Chili Chicken Tortilla Soup Chicken Fajita Nachos Here’s my Chicken Enchilada Casserole Recipe. I hope you love it! Enjoy!Robyn xo
