5.0 from 9 votes
Chicken Enchilada Casserole
This 5 ingredient Chicken Enchilada Casserole is packed with flavor and a family favorite! These layered enchiladas are kid requested and parent approved!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 368 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 4 cups shredded chicken (or pulled rotisserie chicken)
- 10 ounces Red Enchilada Sauce (1 can)
- 4 ounces chopped green chiles (1 can)
- 1.5 cups shredded cheddar cheese
- 8 corn tortillas (or 12 street taco sized corn tortillas)
Instructions
- Preheat oven to 425˚F.
- Combine the shredded chicken, enchilada sauce (reserve 1 tablespoon,) and green chiles in a large bowl and mix to combine.
- Pour the reserved enchilada sauce in an 8x8" casserole dish and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish. You can cut the tortillas to fit if needed.
- Add half the chicken mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese.
- Bake for 20 minutes, or until the edges are bubbling and the casserole is hot throughout.
- Garnish with your choice of chopped green onions, fresh cilantro, or pico de gallo.
Cup of Yum
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Reheat:
- Reheat leftover Chicken Enchilada Casserole:
- How to Freeze: You can freeze this recipe either before or after cooking. Check the post above for full directions for both methods.
- To Scale: This recipe can be doubled and made in a 9x13 inch casserole dish to feed 6-8.
- Shredded Chicken – I love to use store-bought rotisserie chicken to keep it simple! You could use any leftover chicken that is neutrally flavored (like fried chicken) or Mexican-inspired in flavor. You can also make shredded chicken by boiling chicken breasts or baking them.
- Red Enchilada Sauce – I like Las Palmas, but you can use your preferred brand or it is easy to make homemade enchilada sauce too!
- Cheddar Cheese – I love to use sharp cheddar cheese for this but Mexican blend, Monterey jack or Colby jack would work great too!
- Corn Tortillas – Enjoying this enchilada casserole with corn shells is my preferred way to make this recipe as corn tortillas are authentic to a Mexican enchilada. I generally use 8 regular-size corn tortillas, but if you can find the street-size corn taco shells, they fit the best. If you need to, feel free to cut the tortillas to get them to fit perfectly to cover the layers.
- in the refrigerator for 3-4 days
- in the freezer up to a month
- in the microwave on 30 second increments, stirring in between, until heated through.
- In the oven at 350˚F for 15-20 minutes or until heated through.
Nutrition Information
Calories
368kcal
(18%)
Carbohydrates
21g
(7%)
Protein
33g
(66%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
100mg
(33%)
Sodium
746mg
(31%)
Potassium
327mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
661IU
(13%)
Vitamin C
7mg
(8%)
Calcium
250mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 368
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 100mg | 33% |
| Sodium | 746mg | 31% |
| Potassium | 327mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 250mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.