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Easy Chicken Enchilada Casserole recipe

Easy Chicken Enchilada Casserole Recipe for Busy Weeknights

This Easy Chicken Enchilada Casserole recipe is a comforting family-friendly dish perfect for busy weeknights.
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Course dinner
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Equipment

  • Large skillet
  • Baking dish

Ingredients
  

For the Filling

  • 2 tbsp canola oil Substitute with olive oil if desired.
  • 3 cloves garlic (finely chopped) Using fresh garlic enhances the dish.
  • 1 medium jalapeño (seeded and finely chopped) Omit for a milder casserole.
  • 1 large onion (diced) Yellow or white onions work best.
  • 3 cups shredded cooked chicken Using rotisserie chicken simplifies prep.
  • 2 cans diced green chiles (4-ounce cans) Fire-roasted chiles add extra flavor.
  • 1/2 tsp paprika Smoked paprika can be used for depth.
  • to taste kosher salt & black pepper Adjust seasoning as desired.

For the Casserole

  • 3 cans green enchilada sauce (10-ounce cans)
  • 2/3 cup sour cream Greek yogurt can be used as a substitute.
  • 18 pieces corn tortillas (cut in half) Flour tortillas may change texture.
  • 3 cups grated Monterey Jack cheese Blending with cheddar is an option.
  • to taste fresh cilantro (chopped) Omit if desired.

Instructions
 

Directions

  • Preheat oven to 375°F (190°C).
  • Heat canola oil in a large skillet over medium heat. Add the finely chopped garlic, jalapeño, and diced onion, sautéing until translucent and fragrant (about 5 minutes).
  • Stir in cooked chicken, canned diced green chiles, paprika, salt, and pepper. Cook until warmed through (about 3-4 minutes).
  • Assemble the casserole by spreading a thin layer of green enchilada sauce across the bottom of a baking dish.
  • Layer half of the tortilla halves over the sauce, followed by half of the chicken mixture. Dollop half of the sour cream and sprinkle with grated cheese.
  • Repeat layers with more sauce, remaining tortilla halves, remaining chicken mixture, remaining sour cream, and top with remaining cheese.
  • Top with remaining enchilada sauce and cheese.
  • Bake covered with foil for 25 minutes. Then uncover and bake for an additional 15-20 minutes until bubbling and golden brown.
  • Garnish with fresh cilantro before serving.

Notes

Allow the casserole to rest for a few minutes after baking for easier slicing and flavor melding.
Keyword chicken casserole, Comfort Food, Easy Chicken Enchilada Casserole, family meal, hearty casserole, quick dinner