Easy Chicken Enchilada Casserole

A comforting, cheesy chicken enchilada casserole that's simple to make, perfect for busy weeknights, and loved by the whole family.

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Prep Time 20

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

For the casserole

3 cups cooked shredded chicken Rotisserie chicken works best.
2 cups red enchilada sauce Store-bought is acceptable.
12 corn tortillas corn tortillas Corn tortillas work better than flour.
2 cups cheese Use cheddar, Monterey Jack, or a Mexican blend.
1 medium onion Optional, for added flavor.
1 can green chiles Mild canned green chiles.
1 can black beans Optional, makes it heartier.
1 cup corn For a little sweetness.

Method

Assembly

Spread a thin layer of enchilada sauce on the bottom of a 9x13 dish.
Add a layer of tortillas, tearing them to fit.
Layer on chicken, onions, green chiles, sauce, and cheese.
Repeat layers, finishing with extra sauce and a thick layer of cheese on top.
Bake at 375°F for 25 to 30 minutes until bubbly. Broil for 1 to 2 minutes for a golden top.

Notes

Let the casserole rest for 10 to 15 minutes after baking for cleaner slices. You can customize the casserole to make it vegetarian by substituting the chicken with beans and veggies.