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Slice of cheesy Chicken Enchilada Casserole garnished with cilantro on a plate next to a fresh salad.

Hearty Chicken Enchilada Casserole

This comforting Chicken Enchilada Casserole layers tender shredded chicken in a rich, homemade enchilada sauce with corn tortillas and plenty of melted cheese, baked to golden perfection. It's a flavorful and satisfying meal perfect for weeknights or feeding a crowd.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts cooked and shredded (about 4 cups)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Enchilada Sauce
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 can tomato sauce 15 oz
  • 2 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp cumin ground
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Assembly
  • 12 corn tortillas 6-inch
  • 2 cups shredded Monterey Jack cheese (or Colby Jack)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup green onions sliced (for garnish)
  • 1/4 cup fresh cilantro chopped (for garnish)
  • 1/2 cup sour cream (for serving, optional)

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Large mixing bowl
  • Small saucepan
  • Whisk

Method
 

Prepare the Chicken
  1. Preheat oven to 375°F (190°C).
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper.
  3. Sear chicken for 5-7 minutes per side until cooked through and nicely browned. Alternatively, you can boil or bake chicken until cooked. Remove chicken from skillet, let cool slightly, then shred it using two forks or a stand mixer. Set aside.
Make the Enchilada Sauce
  1. In the same skillet (or a small saucepan), heat 2 tbsp olive oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Gradually whisk in the tomato sauce and chicken broth until smooth.
  3. Stir in the chili powder, cumin, garlic powder, onion powder, dried oregano, cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat.
Assemble the Casserole
  1. Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.
  2. Dip each corn tortilla briefly into the remaining enchilada sauce to soften and coat, or simply lay them flat and brush with sauce. Arrange 4 tortillas in a single layer over the sauce in the baking dish, overlapping slightly if needed.
  3. Top the tortillas with half of the shredded chicken. Sprinkle with 1 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese.
  4. Spoon about 1/2 to 3/4 cup of the enchilada sauce over the chicken and cheese layer.
  5. Repeat with another layer of 4 tortillas, the remaining chicken, and the remaining 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
  6. Top with the final layer of 4 tortillas. Pour the remaining enchilada sauce evenly over the top layer of tortillas.
  7. Sprinkle with any remaining cheese, ensuring the top is fully covered.
Bake the Casserole
  1. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, you can broil for the last 1-2 minutes to get a golden-brown top, watching carefully to prevent burning.
  3. Remove from oven and let stand for 5-10 minutes before serving.
Serve
  1. Garnish with sliced green onions and chopped fresh cilantro. Serve hot with optional sour cream on the side.

Notes

Make Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
Vegetarian Option: Omit chicken and use black beans, corn, and sautéed bell peppers and onions for a delicious vegetarian version.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.