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Delicious Easy Chicken Enchilada Casserole with layers of tortillas, cheese, and chicken.

Easy Chicken Enchilada Casserole

A cozy, cheesy casserole that's quick to prepare, perfect for busy weeknights and utilizing leftover chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded chicken Rotisserie chicken works best.
  • 2 cups enchilada sauce Choose mild, medium, or hot.
  • 10 pieces tortillas Corn or flour tortillas can be used.
  • 2 cups cheese Mexican blend or half cheddar and half Monterey Jack.
Optional Ingredients
  • 1 can black beans Optional for a heartier casserole.
  • 1 cup corn Optional.
  • 1 medium onion Sautéed, for additional flavor.
  • 2 cloves garlic Not required, but recommended.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken with half of the enchilada sauce.
  3. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
  4. Layer 3 tortillas on top of the sauce.
  5. Add half of the chicken mixture, followed by a third of the cheese.
  6. Repeat the layers, finishing with tortillas and the remaining sauce on top.
  7. Top with the remaining cheese.
Baking
  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
  3. Let it rest for 5 to 10 minutes before slicing.

Notes

This casserole can be made ahead of time and refrigerated. It’s also freezer-friendly. Top with fresh ingredients before serving for added flavor.