This tasty layered chicken enchilada casserole is the essence of comfort food. Layer with only 4 ingredients, corn tortillas, chicken, cheese, and sauce. Bake the casserole until it is lightly brown and bubbly. Your family will love it! Of course, this easy casserole is sure to be added to your weeknight dinner rotation.
Like you, I am always looking for an easy and healthy weeknight meal. This layered chicken enchilada recipe is one of our favorites. On cold winter nights, nothing beats this cozy go-to meal.
Jump to:
Why will you like this casserole?
- You only need 4 simple ingredients to make this hearty meal!
- Of course, it involves layering tortillas, no rolling!
- Make the casserole in under 15 minutes.
- This recipe is EASY!!
- If you are looking for a healthy meal, this is it!
- Best of all, make it ahead and freeze it for a busy weeknight.
- Lastly, your family will love it! No complaints at dinner!
Ingredients
- Corn Tortillas-The subtle flavor of corn tortillas and their texture makes them perfect for this enchilada casserole. Additionally, corn tortillas hold up well during baking and don't get soggy.
- Shredded Chicken-Chicken breasts, thighs, or a combination are delicious in this layered chicken casserole. A store-bought rotisserie chicken is a great time saver. Remove the meat from it and you are ready to assemble the casserole.
- Green Chili Enchilada Sauce (affiliate link)-Purchase your favorite green chili enchilada sauce or Salsa Verde sauce. In this recipe, I used Hatch Brand Green Chili Enchilada Sauce.
- Monterrey Jack Cheese-For an additional spice, Pepper Jack cheese adds a nice bit of heat.
Assembly
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
- Shred the cheese with a box grater or with a food processor.
- Tear the corn tortillas and place them on the bottom of the casserole dish.
- Top the tortillas with half of the shredded chicken.
- Layer half of the shredded cheese on the chicken.
- Top the cheese with half of the sauce.
- Repeat layering starting with corn tortillas and ending with the sauce.
- Bake uncovered until the edges of the casserole are golden brown, the sauce is bubbly, and the internal temperature reaches 165°F.
- Allow the chicken corn tortilla casserole to cool 10 minutes before cutting and serving.
What to serve with the chicken casserole?
This layered chicken enchilada casserole is delicious on its own. To round out the meal, pair it with any of the following:
- White Rice and Beans (black or pinto)
- Mexican flavored rice
- Add a side salad made of chopped romaine salad, diced fresh tomatoes, and topped with guacamole.
- Refried Beans are a tasty side
- Sliced avocados and tomatoes
- Chips and salsa
- Top the casserole with cilantro, sour cream, diced tomatoes, black olives, or a combination of these.
A warm Apple Crisp topped with dulce de leche ice cream or a drizzle of caramel sauce is the perfect ending to this cozy meal. Yum!
Variations
While I love this layered chicken enchilada casserole recipe as written, it is fun to make it using the options below. Try these variations to customize the enchilada casserole to your family's liking.
- Cheese-Typically I use Monterrey Jack Cheese; however, Pepper Jack, Colby Jack, and Mozzarella cheese would also be delicious.
- Green Chili Enchilada Sauce-Red Enchilada Enchilada sauce works great with this recipe.
- Meat- Try using cooked ground turkey or chicken in place of the shredded chicken. You could also use shredded turkey which is a great way to use up leftover Thanksgiving turkey!
- Additions-You can add ½ cup of thawed sweet corn, one 8-ounce can of diced mild green chilis or ¼ cup diced yellow or white onion.
Frequently Asked Questions
Yes, the enchilada sauce can be frozen for up to 2 months.
Yes, for extra convenience, pre-shredded cheese works well in this recipe.
No, it is not necessary to fry the corn tortillas.
Corn tortillas freeze well therefore I would suggest freezing any leftover tortillas.
If you prefer flour tortillas you can use them. However, the flour tortillas may be a little soggier than corn tortillas. To prevent the tortillas from becoming too soggy, use ½ cup less sauce.
You can use any type of chicken. Breast meat and thigh meat are both delicious.
An easy method to cook the chicken is in a slow cooker. Place the chicken in the slow cooker, season it with salt and pepper and cook it on high until it reaches 165° F.
Either shred the chicken tearing it with two forks or place the chicken in a stand mixer (affiliate link) with a paddle attachment. Turn the mixer on low until the chicken is shredded to your desired consistency. The mixer does all the work for you and the shredded chicken is perfect!
Storing Leftovers
Usually, I put the leftover enchilada casserole in the refrigerator. Once it is cooled, I cover it with either plastic wrap or aluminum foil. Store leftovers in the refrigerator for 3-4 days.
Reheat leftover casserole in the microwave or cover with aluminum foil in the oven at 350°F until it reaches 165°F.
Leftovers can also be frozen for up to 1 month. Thaw the casseolre in the refrigerator before heating.
Best Methods to Date Leftovers
Dating leftovers is important because it is hard to keep track of when prepared foods are no longer safe to eat. You can either label the food with the date you prepared it or the date by which you need to eat it. Either works well, but you have to be consistent with which method you use.
- Write the date directly on the plastic wrap or aluminum foil with a permanent marker.
- Place a piece of blue painter's tape on the plastic wrap or aluminum foil and write the date on it with a permanent marker. Pro tip: painters tape holds up well in the freezer and sticks to the cover as well as plastic or glass containers.
I hope you try this recipe! Please rate it and comment below. I love hearing from you!
Print
Easy Layered Chicken Enchilada Casserole with Green Chili Sauce
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 portions 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Tex-Mex
Description
Cozy, easy layered chicken enchilada casserole with green chili sauce is the perfect weeknight meal. It takes less than 15 minutes to put together and is made with only 4 ingredients. Easy, cozy, and 4 ingredients? You can't beat it!
Ingredients
- 8-ounces Monterrey Jack Cheese
- 6 corn tortillas
- 3 cups shredded chicken
- 2 ½ cups green chili enchilada sauce (affiliate link)
Instructions
- Preheat the oven to 375°F.
- Spray the bottom and side of an 8" square casserole pan with cooking spray to prevent food from sticking to the pan.
- Grate the cheese with a box grater or shred it in a food processor.
- Tear 3 tortillas and place them on the bottom of the casserole dish.
- Top the tortillas with half of the shredded chicken.
- Layer half of the shredded cheese on the chicken.
- Top with half of the sauce.
- Repeat layering, starting with the tortillas and ending with the sauce.
- Bake uncovered for 35 minutes or until the casserole edges are golden brown, the sauce is bubbly, and the internal temperature has reached 165°F.
- Let rest 10 minutes before serving.
- Top with cilantro, sour cream, diced tomatoes, black olives or a combination of these.
Equipment
Buy Now →Notes
- The casserole can be made early in the day, stored in the refrigerator, and baked in time for dinner. Allow an extra 10 minutes for baking. Be sure to put the cold casserole in the oven as it is heating to prevent the casserole dish from breaking. This is especially important if the pan you are using is made of glass.
Keywords: #chicken #healthy casserole #chickene enchiladas #green chili sauce
For your convenience, there are links to Amazon for equipment that I use to make this recipe. If you purchase the equipment, I will receive a small commission. For more information, please read my policy.
Did you make this recipe? Let me know!