Chicken Enchilada Casserole

This chicken enchilada casserole recipe tastes like the best parts of the Southwest. Chicken layered with melty cheese and enchilada sauce between corn tortillas is classic comfort food with Tex-Mex flair. This chicken enchilada bake has been on heavy rotation in my house, pleasing even the pickiest eaters. The best part is that you can make it a little different every time with a few minor tweaks. Variety is the spice of life, as they say!

Using store-bought rotisserie chicken and a can of enchilada sauce makes this an ultimate shortcut meal. But as with most chicken enchilada recipes, layering the chicken and sauce with the right cheese is key! Monterey Jack’s mild flavor doesn’t steal the spotlight from the other ingredients, and because it melts well, it adds the texture this oozy, saucy casserole needs. (Let’s thank Monterey, California, businessman David Jacks for making Monterey Jack cheese popular in the late 1800s.)

And, yes, you can freeze this casserole for those busy days when no one has time to cook.

Chicken Enchilada Casserole Ingredients

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• Rotisserie chicken: Instead of making rotisserie-style chicken, well-seasoned and perfectly cooked grocery-store rotisserie chicken saves time and tastes great. Choose a marinated option, like lemon or garlic, for that extra kick of seasoning.
• Green enchilada sauce: Made from green tomatillos, green peppers, onion, garlic and spices, green enchilada sauce brings a bright, fresh flavor to the dish. Choose whatever spice level your crowd enjoys most; this sauce can range in heat from mild to super spicy.
• Sour cream: In this chicken enchilada bake, sour cream is all about creating a creamy, smooth texture and balancing the sauce’s spice. Any sour cream substitution works too.
• Corn tortillas: Corn’s lightly sweet flavor is the perfect counterpoint to tangy enchilada sauce. When layered into this easy chicken enchilada casserole, the tortillas soften and take on the flavors of the whole dish. Your favorite store-bought brand or corn tortillas made from scratch are both excellent.
• Monterey Jack cheese: With its creamy texture and mild flavor, Monterey Jack cheese lets the filling ingredients shine while keeping the dish together. Subbing in or combining other good melting cheeses with the Jack is entirely acceptable!
• Parsley: With a pop of color and a splash of fresh green flavor, parsley is a fantastic finishing touch.

Directions

Step 1: Layer your casserole

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Preheat the oven to 375°F. In a greased 13×9-inch baking dish, spread half the chicken.

Editor’s Tip: To ensure my filling is consistent, I mix my chicken, enchilada sauce and sour cream in a bowl, adding a little salt and pepper before layering it. This also helps gauge how much is half.

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Add half the enchilada sauce.

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Add half the sour cream.

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And layer half each of the tortillas and cheese.

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Repeat all the layers, starting with the chicken and finishing with the cheese.

Step 2: Bake, cool and serve

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Bake the casserole, covered, for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving.

If desired, sprinkle with parsley.

Editor’s Tip: Let the cheesy casserole rest before serving so it can settle and is not too much of a melty mess when you scoop it out.

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Recipe Variations

• Go red: Green enchilada sauce uses tomatillos and green peppers, while red enchilada sauce uses tomatoes and spices. Either one, whether it’s store-bought or homemade, tastes great in this recipe.
• Season it: Mixing some taco seasoning into your shredded chicken can expand the flavor profile of the whole dish, especially if you’ve chosen a milder enchilada sauce.
• Add chiles: A can of chopped green chiles (or even diced fresh ones) adds an extra kick of spice.
• Bulk it up with beans: Combining your chicken with some canned beans is an excellent way to add more protein, flavor and texture. Pinto and black beans are both great options.
• Spike it with cilantro: Cilantro can be your garnish instead of parsley for a more traditional Mexican flavor.
• Use tortilla chips: Crunchy tortilla chips can be substituted for the soft corn tortillas. Just keep the added salt in mind. Think beyond the basic bag too: Rumor has it Doritos are a tasty treat in this dish!

How to Store Chicken Enchilada Casserole

Proper storage is essential for keeping leftovers fresh. Let the chicken enchilada bake cool, then cover it tightly or store it in an airtight container in the fridge. The chicken enchilada casserole recipe will last three to four days in the refrigerator.

Can you freeze chicken enchilada casserole?

The easy chicken enchilada casserole freezes well, both uncooked or fully baked, and will last for up to three months in the freezer. To freeze a fully baked chicken enchilada casserole, let it cool completely before freezing. To freeze an unbaked enchilada casserole, layer everything in a freezer-safe dish as in Step 1. Wrap it tightly and store it in the freezer.

To bake the frozen casserole, partially thaw it in the refrigerator overnight and then allow it to come to room temperature for 30 minutes before baking. Bake in a preheated 375° oven until a thermometer inserted in the center reads 165°. You may need to add extra time for it to cook thoroughly.

How do you reheat chicken enchilada casserole?

To reheat leftover chicken enchilada casserole, bake it in a 375° oven until warm. You can also reheat individual portions in the microwave.

Can you make chicken enchilada casserole ahead of time?

Absolutely! Build your chicken enchilada casserole, cover it tightly and store it unbaked in the fridge overnight. If you are planning super far in advance, freeze your chicken enchilada bake in an airtight container for up to three months.

Chicken Enchilada Casserole Tips

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Can you make chicken enchilada casserole with more layers?

To make more layers, divide your ingredients into thirds and layer them in an 8×8-inch baking pan. You can also try cutting your tortillas in half instead of pieces, similar to chicken enchilada lasagna.

How do you make a gluten-free chicken enchilada casserole?

Using corn tortillas instead of flour tortillas makes this chicken enchilada casserole recipe gluten-free! As anyone with gluten sensitivity knows, gluten can hide in the most surprising ingredients, so check each packaged ingredient, including the sauce and cheese, to be safe.

What can you serve with chicken enchilada casserole?

Homemade guacamole and tortilla chips are always good sides for easy chicken enchilada casserole. Get your veggies in with a green salad, or serve this casserole with Spanish rice. Finally, finish your meal off right with a creamy flan!