Make a delicious Layered Chicken Enchilada Casserole with only 5 simple ingredients! This popular Tex-Mex dish makes the perfect weeknight dinner and is packed with flavor. With layers of tortillas, shredded chicken, enchilada sauce, and cheese all baked together to golden perfection, your family will love this easy yet flavorful dinner!
There’s just something about shredded chicken, corn tortillas, and gooey cheese that’s hard to resist. Think warm, cheesy enchiladas coated with perfectly seasoned red sauce. Yum!
We've taken chicken and cheese enchiladas and deconstructed them into a chicken enchilada lasagna of sorts. This recipe takes less than 10 minutes to prepare since it uses leftover shredded chicken. Super simple!
- Make sure to use cooked chicken in your casserole.
- Use a combination of shredded cheese like Monterey Jack, Cheddar, and Colby Jack for a different flavor variety.
- Consider adding more spice with jalapeños or diced green chiles to give an extra kick to the casserole.
- Toasting or lightly frying your tortillas first can prevent them from becoming soggy. This works well with flour tortillas.
- Add some fresh herbs like cilantro or parsley to add extra flavors to the finished dish!
- Cut up bell peppers into thin strips and layer them between layers of chicken - they'll cook down nicely while giving a slightly crunchy texture.
- Spray the aluminum foil before baking so the cheese doesn't stick as it melts.
Refrigerator: Store lazy enchilada casserole leftovers in the refrigerator for 4 to 5 days.
Freezer: Chicken enchilada bake freezes well. Wrap tightly in plastic wrap and foil, and the casserole stays fresh for about 2 months.
Reheating: Reheat in the microwave on half power until warmed through or in the oven until hot.
Frequently Asked Questions
Can You Use Beef In An Enchilada Casserole?
Yes, you can use beef in place of chicken. Ground beef or shredded beef would make a great substitute for chicken, but you may need to adjust the seasonings. Taco seasoning or fajita seasoning makes an easy option. Add beans, rice, or other vegetables to make it a complete meal.
Can You Make This Casserole With Flour Tortillas?
Yes, you can make this casserole with flour tortillas. We usually use corn tortillas but flour tortillas also work well.
Recipe Card with Ingredient Amounts and Instructions
- 19 ounces red enchilada sauce
- 10 corn tortillas, cut into fourths
- 1 pound cooked chicken, any variety
- 10 ½ ounces Rotel
- 8 ounces sharp cheddar cheese, shredded (2 cups total)
- Preheat the oven to 375°F, and lightly spray an 8x8-inch or 9x9-inch baking dish with cooking spray.
For the First Through Third Layers:
- Make each layer by pouring ½ cup of enchilada sauce into the bottom of the pan. Next lay 10 tortilla quarters over the enchilada sauce followed by ⅓ of the chicken, ⅓ of the Rotel, and ½ cup of cheese. Do this 2 more times.
For the Final Layer:
- Add the remaining 10 tortilla quarters followed by the remaining enchilada sauce, and ½ cup of cheese. Cover the dish tightly with a piece of aluminum foil lightly sprayed with cooking spray.
- Bake for 30-40 minutes or until the sauce bubbles then remove the foil and bake for an additional 10 minutes. Allow the casserole to cool for 10 to 15 minutes before serving.
- Scroll up and see the post for tips, FAQs, and storage options.