Are you in the mood for comfort food? You can't go wrong with this easy chicken enchilada casserole! It's packed with all the savory flavors and cheesy goodness you love about chicken enchiladas, but in quick, easy layers - no rolling required!
I created this recipe based on my mother-in-law's famous chicken enchiladas that our whole family (and most of this town) go wild for - yes, they are that good!
I've made this Tex-Mex dish countless times now, and it never fails to impress. The combination of green chiles and juicy chicken layered between creamy green enchilada sauce and gooey cheese creates a mouthwatering dinner sure to satisfy any appetite!
Perfect for potlucks and get-togethers, your friends and family will beg you to bring this baked dish time and time again. Speaking of crowd-pleasers, my Red Chili Pork Tamales are also always a huge hit!
While I keep this recipe mildly spicy for my young children, you can definitely kick up the heat by using hot green chilies and spicier options of green enchilada sauce.
This Tex-Mex casserole is the perfect meal for cold winter nights when you need something warm and hearty to feed your family in a hurry. More of my favorite cold-weather comfort foods include my chicken tortilla soup and chili con carne - they always hit the spot!
And the best part? It's incredibly easy to make, so even if you're not a seasoned cook, you can still whip up a fantastic meal in no time. Running short on time? Buy a pre-cooked rotisserie chicken to knock 30 minutes off your cooking time.
So, let's dive in and I'll share my recipe for a mouthwatering dinner that's sure to please even the pickiest of eaters!
Why You'll Love It
When it comes to flavor, this casserole has it all! You'll find yourself going back for seconds - or even thirds. Here are a few reasons why this enchilada casserole will quickly become your family's new favorite dish!
- Simple to make. This recipe is incredibly easy to make and doesn't require any complicated cooking methods or pricey ingredients. You can even use pre-cooked chicken to save time and simplify the process. This makes it perfect for those busy weeknights or lazy weekends when you want something delicious without the hassle.
- Customizable. Now, let's talk about spice. If you love a bit of heat, you can easily make it spicier by using a hotter variety of green enchilada sauce.
- Ultimate comfort food. The best part? This dish is incredibly comforting and is sure to warm you up on the coldest of nights. It's like a warm, comforting hug - in the form of a casserole.
Ingredients for Chicken Enchilada Casserole
This recipe uses simple ingredients you probably already have on hand or can easily find at your local grocery store. (Measurements can be found in the recipe card below.)
Seasoned Chicken Layer:
- shredded chicken - For this recipe, I like to boil my chicken, but you can use any cooking method you prefer - slow cooker, instant pot, oven, or simply buy a pre-cooked rotisserie chicken.
- cream cheese - For extra creaminess and flavor, try to use the full-fat block style. Also, make sure to soften the cream cheese before use so that it combines with the chicken easier. To soften cream cheese, simply place it on the counter at room temperature for 30 to 60 minutes. You can also place it in a bowl of warm water while still in the foil wrap for 15 minutes, flipping it over every 5 minutes.
- green chiles - I use mild green chiles for this casserole since I'm cooking for small children, but if you want more heat, look for the spicier options.
- seasonings - cumin, onion powder, salt, and black pepper
Sour Cream Sauce Layer:
- green chile enchilada sauce - I use the mild variety, but if you want to kick up the heat, buy a spicier canned enchilada sauce.
- sour cream - adds a creamy texture and rich flavor to the enchilada sauce
- cream of chicken soup - adds flavor and a thick, creamy, smooth texture to the sauce
- salt - for flavor
For Assembling the Casserole:
- corn tortillas - They are the best option for this recipe since flour tortillas tend to become gummy when moist and don't reheat as well. (Try my homemade corn tortillas - they're softer, tastier, and easier to make than you think!)
- shredded cheese - Monterrey Jack cheese is most commonly used for Tex-Mex dishes, but you can also use a Mexican blend or mozzarella cheese for equally delicious results.
- paprika - for flavor and a bright pop of color on top
How to Make Chicken Enchilada Casserole
Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)
First, cook your chicken in a large stockpot filled with water, butter, chicken bouillon, and salt.
When finished cooking, remove the chicken and shred it.
In a large mixing bowl, add the shredded chicken, softened cream cheese, green chiles, cumin, onion powder, salt, and black pepper. Stir until combined.
Whisk together the green chile enchilada sauce, sour cream, cream of chicken soup, and salt until smooth and combined.
Grease a 9x13-inch baking dish with cooking spray and then evenly spread out half a cup of sour cream sauce in the bottom.
In this order, layer 4 corn tortillas (halved), half the chicken mixture, half the sour cream sauce, and 2 cups of Monterrey jack cheese.
Add another layer of 4 corn tortillas (halved) and the remaining chicken mixture, sour cream sauce, and Monterrey jack cheese.
Evenly sprinkle paprika on top and bake until the cheese is melted and bubbly.
Garnish with chopped cilantro and enjoy!
Variations and Substitutions
This recipe is so flexible and can be customized any way you'd like. Here are a few options:
- spicier - Look for hot fire-roasted green chiles and a spicy green enchilada sauce.
- cheese - While I prefer Monterrey jack cheese for Tex-Mex food, you can also use a Mexican blend or mozzarella cheese with delicious results.
- chicken - If you're running short on time, buy and shred a rotisserie chicken that's already been cooked.
- tortillas - You can use flour tortillas instead of corn; however, they tend to become gummy from all the moisture and don't reheat as well.
Storage
Place any leftovers in an airtight container and store them in the refrigerator for 3 to 4 days.
Make Ahead Instructions
Overnight: To make this dish one day ahead of time, assemble the casserole but don't bake it. Cover with plastic wrap and place in the refrigerator overnight. Bake it the next day.
Freezer: This dish freezes well. Place the assembled, unbaked casserole in the freezer and store it for up to 3 months. When ready to eat, thaw completely and follow the baking instructions in the recipe.
Frequently Asked Questions
While many people prefer flour tortillas due to their mild flavor and soft texture, corn tortillas are more traditional and cook the best. Flour tortillas can sometimes become gummy when wet and even more so after being reheated.
Mexican restaurants here in America mostly use Monterrey jack cheese for Tex-Mex chicken enchiladas, but you can also use a Mexican cheese blend or mozzarella cheese for delicious results.
I prefer to bake this dish uncovered for a quicker cook time and for the cheese to get bubbly and slightly browned. Remember, the contents of this casserole are already cooked so you are simply heating it up, not necessarily cooking it.
Other Recipes You'll Love!
- Homemade Corn Tortillas
- Red Chile Pork Tamales
- Chicken Tortilla Soup
- Nana's Chicken Enchiladas
- Easy Pico de Gallo
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Be sure to check out my how-to video in the recipe card below!
Chicken Enchilada Casserole
Recommended Equipment
Ingredients
For Cooking the Chicken
- 3 chicken breasts (about 1 ½ pounds)
- ¼ cup (½ stick) salted butter
- 2 cubes chicken bouillon
- 1 teaspoon salt
For the Chicken Mixture
- 4 ounces cream cheese (softened)
- 1 (4-ounce) can chopped green chiles (mild)
- 1 Tablespoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the Sour Cream Sauce
- 1 (15-ounce) can green chile enchilada sauce (mild)
- 1 (8-ounce) container sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 1 teaspoon salt
For Assembling
- 8 corn tortillas (cut in half)
- 4 cups Monterey jack cheese (shredded)
- 1 Tablespoon paprika
- fresh cilantro (chopped)
Instructions
Cook the Chicken
- Place chicken breasts in a large stock pot. Fill with enough water to cover the chicken.
- Add butter, chicken bouillon cubes, and salt. Bring to a boil.
- Reduce heat, cover, and simmer for 20-30 minutes, until chicken is cooked through and internal temperature reaches 165°F.
- Remove chicken and shred.
Make the Chicken Mixture
- In a large mixing bowl, add shredded chicken, softened cream cheese, green chiles, cumin, onion powder, salt, and black pepper. Stir until combined.
Make the Sour Cream Sauce
- In another large mixing bowl, add green chile enchilada sauce, sour cream, cream of chicken soup, and salt. Whisk together until combined and smooth.
Assemble the Casserole
- Preheat oven to 350°F.
- Evenly spread out ½ cup of sour cream sauce in the bottom of a lightly greased 9x13-inch baking dish.
- In this order, layer 4 corn tortillas (halved), half the chicken mixture, half the sour cream sauce, and 2 cups of Monterrey jack cheese.
- Add another layer of 4 corn tortillas (halved) and then the remainder of the chicken mixture, sour cream sauce, and Monterrey jack cheese. Evenly sprinkle paprika on top.
- Place the baking dish on a center oven rack and bake uncovered at 350°F for 30-35 minutes, until the cheese is melted and bubbly.
- Let sit for 5 minutes to thicken. Garnish with chopped cilantro and enjoy!
Notes
Substitutions:
- spicier - Look for hot fire-roasted green chiles and a spicy green enchilada sauce.
- chicken - If you're running short on time, buy and shred a rotisserie chicken that's already been cooked.
Storage:
Place any leftovers in an airtight container and store them in the refrigerator for 3 to 4 days.Make Ahead Instructions:
Overnight: To make this dish one day ahead of time, assemble the casserole but don't bake it. Cover with plastic wrap and place in the refrigerator overnight. Bake it the next day. Freezer: This dish freezes well. Place the assembled, unbaked casserole in the freezer and store it for up to 3 months. When ready to eat, thaw completely and follow the baking instructions in the recipe.VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Sadie
Absolutely delicious! One of the best, if not the best, casseroles I've ever eaten! I can't wait to make this recipe again soon! Thank you so much for sharing!
Ranch Style Kitchen
Thank you so much! I'm so glad you liked it! Thanks for commenting!
Joanette Batchelor
It was the best casserole I have ever had. I will be making it on a regular basis from now on! Fantastic!
Ranch Style Kitchen
Thank you so much! I’m so glad you liked it!
mark
When do you add the 4 oz of chopped green chiles?
Ranch Style Kitchen
You add it to the chicken mixture. I’m so sorry about that! I forgot to add it to the recipe instructions. I will get that corrected asap. Thank you so much for the heads up!