Chicken Enchiladas Casserole

This easy chicken enchiladas casserole is layered with rotisserie chicken, red enchilada sauce, corn tortillas, and plenty of melty cheese. It’s simple, comforting, and perfect for busy weeknights.

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Course: Casserole

Cuisine: American

Prep Time: 15

Cook Time: 30

Resting time: 10

Total Time: 55

Servings: Servings

Calories: 390kcal

Author: Chloe White

Cost: $12

Equipment

1 9x13-inch casserole dish Greased or sprayed
1 Mixing bowl For chicken mixture
1 Measuring cups/spoons Optional
1 Foil To cover while baking

Ingredients

3 cups cooked shredded chicken Rotisserie preferred
2 cups shredded cheese Cheddar Jack, or blend
10 corn tortillas Can swap with flour
1 can red enchilada sauce 15 oz Mild or spicy
1 can diced green chiles 4 oz Optional
0.5 tsp garlic powder Or 1 clove minced
0.5 tsp cumin Optional but adds flavor
cooking spray For greasing dish

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
In a large bowl, mix shredded chicken, 1 cup of cheese, green chiles, garlic powder, and cumin.
Spread a small amount of enchilada sauce on the bottom of the dish.
Layer 3–4 tortillas, half of the chicken mix, sauce, and repeat. Top with remaining sauce and cheese.
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 10 minutes until cheese is bubbly.
Let rest 10 minutes before serving. Garnish as desired.

Notes

Warm tortillas to prevent tearing.

Add sour cream to the sauce for a creamier version.

Freeze unbaked casserole for up to 2 months.

Great with rice, beans, or avocado salad.

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