Enjoy the taste of enchiladas at home with tons of cheese! Here’s a chicken enchilada casserole that’s super easy to make and customize.
This Mexican-inspired casserole has layers of tortillas, shredded rotisserie chicken, enchilada sauce, and Mexican-blend cheese with options to add extra fillings like corn, beans, and green chilies. It’s basically all the fun stuff you love about chicken enchiladas, in casserole form.
It’s the perfect answer for a quick weeknight meal or a big portion of Mexican food to feed a crowd. And you can go crazy with the toppings like sour cream, shredded lettuce, fresh cilantro, red onions, or avocados.
Like most Mexican-style recipes, there’s always a promise of fun and a belly full of flavor. Just like these sheet pan chicken fajitas or taco recipes like slow cooker shredded beef tacos or chicken tacos, or instant pot chipotle chili tacos. But back to the recipe, let’s start cooking!
CHICKEN ENCHILADA CASSEROLE TIPS AND TRICKS
What I like about this recipe is how it’s so easy to put together. I’ve used some cheats like using rotisserie chicken and canned enchilada sauce. But if you have your own recipe for enchilada sauce, go for it.
And if you want the rotisserie chicken to taste more authentic, toss it in a pan with some spices like cumin, chili powder, onion powder, garlic powder, paprika, cumin, and cayenne. Or look for some Mexican seasoning mix to speed things up! My local grocery store carries mojo rotisserie chicken which is also perfect for this.
As for fillings, tweak it to your tastes by adding in corn, beans, green chilies and top it with avocadoes, cilantro, shredded lettuce, or whatever you like. But for now, here’s the bare-bones version which you can build on.
So here’s the gist of it. I always have great difficulty with layering so I’m going to break it down for people like me. First, you spread a layer of enchilada sauce as a base. Then top it with two tortillas that are halved to get into the stubborn corners. Line up the cut side of the tortillas with the edges of the casserole dish like this:
Then it’s topping the tortillas with whatever extra toppings you like: beans, green onions, or corn. If you want to keep it simple just add in the shredded rotisserie chicken and top with a generous layer of cheese:
Start the second layer with a tortilla this time and then sauce, extras, chicken then cheese. Then a third layer. And finally the fourth layer with just the tortilla and enchilada sauce. Cover it with foil and bake for 30 minutes then uncover and top with the final layer of cheese and bake until it melts!
And that’s a wrap (pun intended). Have fun cooking and just as much fun digging in. Enjoy your enchiladas!
MORE MEXICAN-INSPIRED RECIPES TO TRY
- Sheet Pan Chicken Fajitas
- Slow Cooker Shredded Beef Tacos
- Slow Cooker Shredded Chicken Tacos
- Instant Pot Chipotle Chicken Tacos
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