Stacked enchilada layers without the rolling hassle
Easy Enchilada Casserole
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
8
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
All the flavors of chicken enchiladas in an easy layered casserole—no rolling required. Corn tortillas, shredded chicken, enchilada sauce, and melted cheese in every bite.
Cuisine: American, Mexican
Category: Main Course
Difficulty: Easy
Cost: $
Quick Summary
45 min total time|8 servings|Easy difficulty
All the flavors of chicken enchiladas in an easy layered casserole—no rolling required. Corn tortillas, shredded chicken, enchilada sauce, and melted cheese in every bite.
AmericanMexican
Sarah Chen
(Updated )
This enchilada casserole delivers all the flavor of traditional rolled enchiladas without the fussy assembly. Just layer, bake, and serve for a weeknight Tex-Mex feast.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 3 cups shredded cooked chicken
- 2 cans (10 oz each) red enchilada sauce
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
Instructions
- 1
Mix chicken, sour cream, green chiles, and 1 cup cheese in a bowl.
- 2
Spread 1/2 cup enchilada sauce on the bottom of a greased 9x13 baking dish. Layer 4 tortillas over the sauce.
- 3
Spread half the chicken mixture over the tortillas, then drizzle with 1/3 of remaining sauce. Repeat layers.
- 4
Top with remaining 4 tortillas, remaining sauce, and remaining cheese.
- 5
Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 5 more minutes until cheese is bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
ChickenGround beef or pork carnitas
Both work with either red or green sauce
Sour creamCream cheese or cottage cheese
Both add creaminess to the filling
Tips & Storage
Pro Tips
Briefly warm corn tortillas in the microwave so they don't crack when layering.
Let it rest 10 minutes after baking so it sets up and slices more cleanly.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 4 days. Freezes assembled for up to 2 months.
Reheating
Reheat covered at 350°F for 20-25 minutes until heated through.
Nutrition Facts
Per serving (70mg) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates16g
Fat32g
Fiber780mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use green enchilada sauce?
- Absolutely—green sauce with chicken is a classic and delicious combination.
- Can I use flour tortillas?
- Yes, though corn tortillas give the most authentic flavor and texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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