Chicken enchilada casserole is melty, cheesy comfort in a pan. Made with rotisserie chicken and store-bought sauce, it's a weeknight dinner that you can pull together quickly without a lot of heavy lifting.

Chicken Enchilada Casserole

chicken

(28 ounces) green enchilada sauce

sour cream

corn tortillas (6 inches),

Monterey Jack cheese

parsley,

Layer your casserole

Preheat the oven to 375°F. In a greased 13x9-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. Add half the enchilada sauce. Add half the sour cream. And layer half each of the tortillas and cheese. Repeat all the layers, starting with the chicken and finishing with the cheese.

Bake, cool and serve

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.

I added cream cheese, cilantro, a can of green chilis & green onions. It was heavenly!  Thank you for this recipe

This is a Real Winner Melanie!  I always read the reviews and used many of the great suggestions.  First, I boiled chicken breasts in broth, shredded them with a couple forks and mixed in a package of taco seasoning.  I blended together the sour cream, enchilada sauce (used only 20 oz based on comments that it was a bit too saucy) and chicken and added in a can of green chilies, some sautéed onions and garlic.  Layered the chicken mixture-tortillas-cheese twice.  When serving, and toppings of cilantro, chopped tomatoes, jalapeños and sour cream.  Fantastic!!!

My family thought is way good enough for me to make again. It was a little too soupy for us and too bland. I will incorporate these changes as suggested:<ul><li>Reduce enchilada sauce to 20 oz.</li><li>Season the chicken.</li><li>Cut the sour cream in half and stir into the enchilada sauce.</li><li>Add a can of green chilis to the sauce.</li><li>I added corn to my layers, next time I'll probably add black beans too.</li><li>Switch Monterrey Jack cheese to pepperjack cheese</li></ul>Thanks for the recipe!

I turned this recipe from 5 ingredients to 7. Mixed a drained can of both chopped green chilies and sliced olives. Grilled the chicken on the BBQ. I will never roll another enchilada again!

I made pork carnitas in the crock pot and used that instead of chicken.  Was delicious!!!

This is one of my go-to recipes. I mix the enchilada sauce and sour cream together and use my home-canned chicken to save time. In place of the tortillas I use crushed tostada shells or Doritos.

i cut the recipe in half - i thought it kind of bland but husband and daughter said good - used left over shredded roast turkey, added mild diced green chilies and onions (did not saute first), pepper jack cheese (think i put too much on, kinda saturated it), didn't think to add taco seasoning as another reviewer did - i think this would have improved the overall flavor, and after baked topped with sliced black olives and diced tomatoes, avacado on the side (husband doesn't like)... will try again - we like enchalidas but can never get them to turn out so this is a great alternative...

Use cilantro instead of parsley if you want this to taste like a Mexican dish

I had some shredded chicken and pintos I had made which I used. Instead of enchilada sauce, I used 2 cans of mild green chilis. I used taco seasoned cheese along with queso cheese. Came out just right.

I added chopped onions and black beans. Next time I will add just half of the sour cream. It was little overwhelming.

This is great. I used a jar of homemade salsa and a can of Rotel tomatoes in place of the enchilada and flour tortillas since I had them. Mushrooms & black olives were an excellent addition also as was a sprinkle of Slap Ya Mama Cajun seasoning.

I made this exactly as written and it was easy to make and delicious!

Comforting and delicious!  I read the reviews and was going to add some Rotel but forgot to.  This is wonderful just as it’s written in the recipe!

My family absolutely loved this recipe!! It is very easy to make and super easy to customize to your family's tastes. I stirred in a can of green chilies to the enchilada sauce and used pepper jack cheese. So good.

I always make this with flour tortillas because my husband prefers them to corn tortillas. I also sauté some jalapeño and onion and mix it with my shredded chicken for more flavor as well as add a layer of Mexican rice. I feel like this gives more flavor as well as makes it more filling! My husband loves enchiladas and with these adjustments he swears it is the best enchilada casserole he has ever had.

Only changes I made to ingredients were adding taco seasoning to chicken thighs and shredding after they were given time to cool. Because we are in quarantine it wasn’t possible to go out and get a rotisserie chicken. I don’t often review recipes if I significantly change them but this couldn’t be avoided. For those that don’t like the ‘curdling’ of the sour cream: add the sour cream, enchilada sauce(2/3 of can), and chicken together in a bowl and mix till creamy. (I use sour cream in my lasagna instead of ricotta as it gives a similar taste and texture without being to dry.) I knew I wanted to avoid that texture in this recipe so I mixed them all together and layered as written with no issues and no ‘curdling’. No issues with blandness, but they may have been from the added taco seasoning.  My PICKY family loved this. I’ll definitely make again.

Easy, tasty twist on classic rolled-up green enchiladas. We loved it! I didn't change a thing except to cook and shred my own chicken breasts. I used Las Palmas brand of green enchilada sauce, and we found it flavorful and mild but not at all bland. I didn't add extra seasonings to the chicken, but I can see how coating them in taco seasoning before tossing into the Instant Pot could up the flavor factor.   I appreciate the freezer instructions. Since it's just two of us, I divided the ingredients between two 8" x 8" pans, baking one and freezing the other for another time.

May I please note the changes I made that incorporated what I saw in the reviews?  This took your wonderful recipe, Melanie, over the top in deliciousness.  Hope you will give it a try.4-1/2 cups shredded rotisserie chicken1 can (28 oz.) green enchilada sauce1/2 onion, chopped2 tablespoons cumin seedGarlic Salt and Seasoned Pepper, to taste1-1/4 cups small curd cottage cheese9 (6-inch) corn tortillas, cut into 1-1/2" pieces4 cups combined Mexican cheese and Monterey Jack cheeseA layer of defrosted corn kernelsSour cream and chopped cilantro, to servePreheat oven to 375 degrees.  Combine shredded chicken, green enchilada sauce, chopped onion, cumin seed, cottage cheese, and garlic salt/seasoned pepper to taste.In a greased 13x9-inch baking dish, layer half of the chicken combo.  Top with 4 cut tortillas.  Repeat layers, but before you add the rest of the tortillas add a layer of defrosted corn kernels.  Top with remaining tortillas and the combined cheeses.Bake covered, 40 minutes.  Uncover; bake 10 minutes.  Definitely let this stand 15 minutes before serving (it will not make the casserole cold and will firm it up).  Top each serving with chopped cilantro and a dollop of sour cream.

Yummy!  I added finely chopped onions to the layers.  Used only 3/4 C sour cream and added it to the salsa.  Used chopped cilantro on layers.  Served it with Spanish rice and homemade fresh salsa.

https://videodam.tmbi.com/wp-content/uploads/2024/10/ChickenEnchiladaCasserole_DIYD_44348_090224_H.mp4

Check out this video for how to make Chicken Enchilada Casserole.

chicken enchilada casserole

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 10

Author : Kate McKiernan

Ingredients

Instructions

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