The Ultimate Chicken Enchilada Casserole: A Weeknight Winner

Are you tired of spending hours in the kitchen rolling individual enchiladas? I’ve got the perfect solution for you! As someone who’s made enchiladas countless times, I can tell you that nothing beats the convenience and deliciousness of a chicken enchilada casserole. It’s basically all the flavors you love about traditional enchiladas but assembled lasagna-style in layers – so much easier!

Today I’m sharing my favorite chicken enchilada casserole recipe that will become your new go-to dinner. This dish is packed with creamy shredded chicken corn tortillas, melty cheese, and flavorful enchilada sauce that’ll have your family begging for seconds.

What Makes This Chicken Enchilada Casserole So Amazing?

Before we dive into the recipe let me tell you why this casserole is so darn good

• Super easy assembly – just layer ingredients instead of rolling individual enchiladas
• Time-saving shortcuts – use rotisserie chicken and store-bought sauce
• Make-ahead friendly – perfect for meal prep or busy weeknights
• Freezer-friendly – great for stocking your freezer with ready meals
• Customizable – easily adapt to your family’s taste preferences
• Pure comfort food – cheesy, creamy, and absolutely satisfying

Ingredients You’ll Need

Here’s everything you’ll need to make this delicious chicken enchilada casserole:

• 4-4½ cups shredded rotisserie chicken
• 2-3 cans (10 ounces each) green enchilada sauce (or 28 ounces total)
• 2 tablespoons canola oil
• 3 garlic cloves, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 large onion, diced
• 2 cans (4 ounces each) diced green chiles
• ½ teaspoon paprika
• Kosher salt and black pepper to taste
• 1¼ cups sour cream
• 18 corn tortillas (6 inches), cut in half or into pieces
• 3-4 cups shredded Monterey Jack cheese (about 12 ounces)
• Fresh cilantro or parsley for garnish

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

1. Preheat your oven to 350-375°F (temperatures vary slightly between recipes).
2. Shred your rotisserie chicken if you haven’t already done so.
3. Cut your corn tortillas in half or into smaller pieces.
4. Chop your onion, garlic, and jalapeño.

Step 2: Make the Chicken Filling

1. In a large skillet, heat the oil over medium heat.
2. Add the garlic, jalapeño, and onion and sauté until softened, about 3 minutes.
3. Stir in the shredded chicken, green chiles, paprika, and a pinch each of salt and pepper.
4. Reserve about ½ cup of the enchilada sauce for the bottom of the baking dish, then pour the remaining sauce into the skillet with the chicken mixture.
5. Stir to combine and cook until warmed through, 1-2 minutes.
6. Turn off the heat and stir in the sour cream.

Step 3: Assemble the Casserole

1. Spread the reserved ½ cup enchilada sauce in the bottom of a 9×13-inch baking dish.
2. Layer about one-third of the tortilla pieces over the sauce (they should overlap a bit to cover the bottom).
3. Spread one-third of the chicken mixture over the tortillas.
4. Sprinkle with about 1 cup of the Monterey Jack cheese.
5. Repeat these layers twice more, ending with cheese on top.

Step 4: Bake to Perfection

1. Cover the baking dish with foil.
2. Bake for 40 minutes covered.
3. Remove the foil and bake for an additional 10 minutes until the casserole is bubbly and the cheese is golden brown.
4. Let it rest for 10-15 minutes before serving (this helps it set up and makes it easier to serve).
5. Sprinkle generously with chopped cilantro or parsley before serving.

Pro Tips for the Best Chicken Enchilada Casserole

I’ve made this dish many times, and I’ve learned a few tricks along the way:

• Mix the chicken filling thoroughly: For consistent flavor in every bite, mix the chicken, enchilada sauce, and sour cream together in a bowl before layering.

• Don’t skimp on the resting time: Letting the casserole stand for 15 minutes after baking is crucial – it helps everything set up so it’s not a melty mess when you serve it.

• Green vs. red sauce: Green enchilada sauce (made from tomatillos) has a tangier, fresher flavor, while red sauce (made from tomatoes) is richer. Either works great – choose based on your preference!

• Tortilla tip: If your corn tortillas are stiff, you can warm them slightly before cutting and layering to make them more pliable.

• Cheese matters: Monterey Jack melts beautifully and has a mild flavor that lets the other ingredients shine. You could also use a mix of Monterey Jack and cheddar for more flavor.

Delicious Variations to Try

One of the best things about this casserole is how versatile it is! Here are some yummy variations:

• Add beans: Mix in a can of drained and rinsed black beans or pinto beans with the chicken filling for extra protein and texture.

• Spice it up: Add some taco seasoning to your chicken mixture for an extra flavor boost.

• Veggie boost: Mix in corn, diced bell peppers, or spinach to add more vegetables.

• Tortilla switch: Use tortilla chips instead of corn tortillas for a different texture (but watch the salt!).

• Cheese blend: Try different cheese combinations – pepper jack adds a nice kick!

• Garnish galore: Top with diced avocado, tomatoes, sliced jalapeños, or a dollop of extra sour cream when serving.

Make-Ahead and Storage Tips

This chicken enchilada casserole is perfect for meal prep! Here’s how to make it work for your schedule:

Make-Ahead Options:

• Refrigerate unbaked: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.

• Freeze unbaked: Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

• Freeze baked: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Storage Tips:

• Refrigerator: Leftovers will keep in an airtight container for 3-4 days.

• Reheating: Reheat individual portions in the microwave or reheat the entire casserole (covered) in a 350°F oven until warmed through.

What to Serve with Chicken Enchilada Casserole

Round out your meal with these perfect side dishes:

• Mexican rice or cilantro lime rice
• Simple green salad with lime vinaigrette
• Refried or black beans
• Guacamole and tortilla chips
• Corn on the cob
• Fresh pico de gallo

Why This Recipe Works Every Time

I’ve made enchiladas a zillion different ways, but this casserole version is seriously a game-changer. Here’s why it works so well:

1. The layering technique distributes all the flavors evenly throughout the dish.

2. Rotisserie chicken saves time and adds plenty of flavor (especially if you choose a seasoned one from the store).

3. The perfect ratio of sauce to tortillas ensures nothing gets too soggy or too dry.

4. Sour cream in the filling creates a creamy texture and balances the spice of the enchilada sauce.

5. Resting time allows everything to set up for perfect slices when serving.

FAQs About Chicken Enchilada Casserole

Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, although corn tortillas are more traditional and hold up better in the sauce. If you use flour tortillas, they may get a bit softer.

Q: How do I make this casserole spicier?
A: Use hot enchilada sauce instead of mild, add more jalapeños, or mix in some cayenne pepper to the chicken filling.

Q: Can I use leftover roasted chicken instead of rotisserie chicken?
A: Absolutely! Any cooked, shredded chicken works great in this recipe.

Q: Is this casserole gluten-free?
A: Yes, as long as you use corn tortillas and check that your enchilada sauce is gluten-free (most are).

Q: How do I prevent my casserole from being too watery?
A: Make sure to let it rest for the full 15 minutes after baking. Also, don’t use too much sauce – follow the measurements in the recipe.

The Bottom Line

This chicken enchilada casserole combines all the flavors you love about traditional enchiladas in an easy-to-make, family-friendly format. It’s the perfect solution for busy weeknights when you want something delicious but don’t have time for fussy preparation.

The layers of tortillas, creamy chicken filling, and melty cheese create a comforting dish that’ll quickly become a family favorite. Plus, with all the make-ahead and storage options, it’s a versatile recipe that fits into any meal plan.

So next time you’re craving enchiladas but don’t want the hassle of rolling each one individually, give this casserole version a try. I promise you won’t be disappointed!

Now go ahead and gather your ingredients – dinner’s about to get a whole lot easier and tastier!