Chicken Enchilada Casserole Recipe
Course: DinnerCuisine: MexicanDifficulty: Easy6
servings15
minutes45
minutes60
minutes420
kcal1
hourIf you love Mexican food, you will love this Chicken Enchilada Casserole Recipe! This casserole is loaded with flavor and it is very filling.
Ingredients
3–4 boneless skinless chicken breasts
3 small cans green chilies, chopped
1/2–1 small onion, chopped
2 cans cream of mushroom soup
Shredded cheddar cheese
Corn tortillas
Directions
- Cut any fat off chicken breasts.
- Boil chicken until fully cooked.
- With a fork pull chicken apart in shreds.
- Put onions, green chilies, mushroom soup in a small pot and cook on stove until hot (do not add water).
- Preheat oven to 350 degrees.
- Cut tortillas in quarters.
- Add chicken to mushroom mixture and mix well.
- In an oven safe dish, layer all ingredients; start with a layer of tortillas, then mushroom, chicken mixture, then some shredded cheddar and repeat until you have used all the mushroom and chicken mixture.
- Cover dish and bake for 45 minutes.
Notes
- Feel free to top with sour cream, sliced jalapeños, or chopped cilantro for added flavor.
Why This Chicken Enchilada Casserole Is a Weeknight Favorite
If you’re craving something warm, filling, and full of Tex-Mex flavor, this chicken enchilada casserole is the answer. It’s an easy layered bake with juicy chicken, green chilies, creamy sauce, and melted cheddar—no need to roll tortillas!
Easy Chicken Enchilada Layers with Bold Flavor
This recipe starts with shredded chicken breast, cooked ahead or from a rotisserie. Combine it with chopped onion, green chilies, and cream of mushroom soup to make a rich and creamy base. Then layer it with corn tortillas and shredded cheese for a baked enchilada-style casserole that’s cheesy and comforting.
Chicken Enchilada Casserole You Can Prep Ahead
You can assemble this dish a day early and refrigerate it until ready to bake. It’s ideal for busy families or anyone who loves meal prep. This enchilada casserole also freezes well—just wrap it tight and store it for later. Bake straight from the freezer or thaw overnight.
Customize This Cheesy Chicken Casserole
This cheesy chicken enchilada casserole is flexible. Add chili powder or cumin for extra heat. Toss in black beans, corn, or diced tomatoes for more flavor and texture. You can also top it with sour cream, cilantro, or sliced jalapeños before serving.
Serve This Mexican-Inspired Chicken Bake Anytime
Whether you’re feeding a hungry family or saving leftovers for lunch, this Mexican chicken casserole hits the spot. It’s simple, budget-friendly, and always satisfying. Once you try it, this easy enchilada bake will become part of your weekly rotation.
You Might Also Like
- Creamy White Chicken Chili Recipe
- Onion Crusted Chicken Recipe
- Cheesy Garlic Chicken Wraps Recipe
- Crispy Wings That Bring Pure Happiness Home
- Decadent French Toast Casserole with Apples and Raisins for Happy Mornings
Frequently Asked Questions
Yes, assemble it up to 24 hours in advance and refrigerate until ready to bake.
Yes, freeze before or after baking. Wrap tightly and store for up to 2 months.
Corn tortillas are traditional and hold up better than flour during baking.
Yes, you can use cream of chicken or a homemade white sauce instead.
Save This Recipe for Later
If you enjoyed this recipe, consider saving it for later or sharing it with friends who would love to try it! It’s a great way to keep delicious meals on hand.
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