Chicken Enchilada Casserole
This easy Chicken Enchilada Casserole brings all the bold, zesty flavors of traditional enchiladas into one hearty, layered dish.
With prepared enchilada sauce, roasted chicken, a Hispanic-style cheese blend, and a mix of traditional vegetables and spices, you can serve your family a flavorful, nutritious, and budget-friendly meal that they’ll love reaching for again and again.
I just love making Best Mexican Recipes for my family.
Perfect for weeknight dinners or feeding a crowd, this casserole is packed with tender chicken, cheese, and tangy enchilada sauce, making it a satisfying and comforting meal that’s sure to be a family favorite.
A special thanks to RealCaliforniaMilk.com for this delicious recipe.
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Casserole Ingredients
For the full ingredient measurements for this chicken enchilada casserole, scroll on down to the recipe card.
Cooking Sauce:
- eggs
- salt
- half-and-half, milk or evaporated milk
- sour cream
- vegetable oil
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Casserole:
- enchilada sauce
- corn tortillas
- roasted skinless chicken
- enchilada seasoning
- shredded Mexican cheese blend, divided
- or 1 cup each shredded Oaxaca, Cheddar, Jalapeno Jack and crumbled Cotija cheeses
- canned pinto beans,
- ground cumin
- garlic powder
- canned kernel corn
- sliced black olives
- mild green chiles
- cilantro
- green onions
Optional:
- lime wedges, for serving
- sour cream, for serving
How to Make Chicken Enchilada Casserole
Preheat the oven to 350°F.
Cooking sauce: In a bowl, whisk together the eggs, salt, half-and-half and sour cream; set aside. Spray a casserole dish with vegetable oil.
First layer: Spread 6 tablespoons of enchilada sauce on the bottom of the dish. Place four tortillas, overlapping, and cover them with another 6 tablespoons of enchilada sauce.
Second layer: Toss the chicken with enchilada seasoning, then mix with 3 cups of shredded cheese. Layer half of the chicken-cheese mixture over the tortillas.
Third layer: Season the pinto beans with cumin and garlic powder, then spread them over the chicken-cheese layer.
Fourth layer: Place four more overlapping tortillas on top, then cover with 6-8 tablespoons of enchilada sauce. Add a layer of corn, olives and chiles. Top with remaining cheese-chicken mixture.
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For the final layer, cover the filling with the remaining tortillas, overlapping them, and spread the remaining enchilada sauce on top. Pour the prepared cooking sauce evenly over the casserole, then sprinkle with the remaining shredded cheese. Let it rest for at least 30 minutes.
Bake for 50-60 minutes, or until bubbly. Remove from the oven and let it rest for 10 minutes before slicing.
Garnish with cilantro and green onions. Serve with lime wedges and sour cream.
More Mexican Casseroles
Discover a variety of flavorful and easy-to-make Mexican casseroles like this chicken enchilada casserole that are perfect for spicing up your weeknight meals!
- Mexican Tater Tot Casserole
- Pork Tamale Casserole
- Easy Taco Bake Casserole
- Mexican Breakfast Casserole
- Easy Beef Enchilada Casserole
- Salsa Verde Chicken Casserole
- Macaroni Tex Mex Casserole
- Taco Casserole
- Apple Chicken Enchiladas
- Mexican Bean Bake
- Enchilada Lasagna
Chicken Enchilada Casserole
This easy Chicken Enchilada Casserole brings all the bold, zesty flavors of traditional enchiladas into one hearty, layered dish.
Ingredients
Cooking Sauce:
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup Real California half-and-half, milk or evaporated milk
- 1/2 cup Real California sour cream
- vegetable oil
Casserole:
- 1 1/2-2 cups prepared enchilada sauce, divided
- 12 corn tortillas, divided
- 1 cup roasted skinless chicken, cut into bite-size pieces
- 2 teaspoons enchilada seasoning
- 4 cups shredded Mexican cheese blend, divided, or 1 cup each shredded Oaxaca, Cheddar, Jalapeno Jack and crumbled Cotija cheeses
- 1 cup canned pinto beans, drained well
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/3 cup canned kernel corn, well drained
- 1/3 cup sliced black olives, well drained
- 1/3 cup mild green chiles, well drained
- 2 tablespoons of cilantro, minced
- 2 green onions, sliced
Optional:
- lime wedges, for serving
- sour cream, for serving
Instructions
Preheat the oven to 350°F.
Cooking sauce: In a bowl, whisk together the eggs, salt, half-and-half, and sour cream; set aside. Spray a casserole dish with vegetable oil.
First layer: Spread 6 tablespoons of enchilada sauce on the bottom of the dish. Place four tortillas, overlapping, and cover them with another 6 tablespoons of enchilada sauce.
Second layer: Toss the chicken with enchilada seasoning, then mix with 3 cups of shredded cheese. Layer half of the chicken-cheese mixture over the tortillas.
Third layer: Season the pinto beans with cumin and garlic powder, then spread them over the chicken-cheese layer.
Fourth layer: Place four more overlapping tortillas on top, then cover with 6-8 tablespoons of enchilada sauce. Add a layer of corn, olives and chiles. Top with remaining cheese-chicken mixture.
For the final layer, cover the filling with the remaining tortillas, overlapping them, and spread the remaining enchilada sauce on top. Pour the prepared cooking sauce evenly over the casserole, then sprinkle with the remaining shredded cheese. Let it rest for at least 30 minutes.
Bake for 50-60 minutes, or until bubbly. Remove from the oven and let it rest for 10 minutes before slicing.
Garnish with cilantro and green onions. Serve with lime wedges and sour cream.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 100mgSodium: 985mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 21g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
For more delicious casserole ideas!
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