Description

All the flavor of classic enchiladas, none of the rolling. This Chicken Enchiladas Casserole layers shredded chicken, cheese, and enchilada sauce between soft tortillas for a hearty, cheesy, Tex-Mex dinner that’s weeknight-friendly and freezer-ready.

Ingredients

Scale

3 cups cooked shredded chicken
2 cups red enchilada sauce (or green if preferred)
8–10 corn or flour tortillas, cut in halves or quarters
2 cups shredded Mexican cheese blend
1 can diced green chiles (optional)
½ cup sour cream or Greek yogurt (optional)
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
Olive oil spray or light oil for greasing

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13″ casserole dish.
In a bowl, mix chicken, ½ cup enchilada sauce, green chiles, sour cream (if using), cumin, garlic powder, and onion powder.
Layer the dish: a few spoonfuls of enchilada sauce, tortilla pieces, half the chicken mix, and a handful of cheese. Repeat.
Top with a final layer of tortillas, enchilada sauce, and cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes more, until cheese is golden and bubbly.
Let rest 5–10 minutes before slicing. Serve warm with desired toppings.

Notes

Customize with green sauce or sour cream for a creamy version. Great with avocado, cilantro, or cotija on top. Try broiling the last 2 minutes for extra crisp cheese.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 slice (1/6 casserole)
Calories: 380
Sugar: 4g
Sodium: 850mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 27g
Cholesterol: 85mg

Keywords: chicken enchiladas casserole, Tex-Mex casserole, easy enchilada bake, enchilada lasagna, chicken enchiladas layers