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Easy Layered Chicken Enchilada Casserole

An easy 6 ingredient layered chicken enchilada casserole recipe with step-by-step instructions and process photos. Make this tasty dinner for your family!

Who doesn’t love a great casserole? A few of my favorite dishes are our King Ranch chicken casserole, Taco Casserole with Corn Chips, and Spaghetti Pie.

There’s just something about spicy chicken and gooey cheese that’s hard to resist. Speaking of which, for today’s post we’re re-visiting a classic.

It’s our layered chicken enchilada casserole. Shredded chicken breast flavored with tomatoes and green chiles.

Then, we layered the chicken with shredded cheese and red enchilada sauce. So simple, yet so tasty!

A piece of the cheesy layered chicken enchilada casserole on a plate.

How to make layered chicken enchilada casserole?

I always start by prepping all my ingredients. Shredding cheese, opening cans, etc.

Prepping ingredients will always make the cooking process flow smoother and ensures you don’t miss anything important.

Feeling adventurous? You can always use our best ever homemade cheese sauce in place of the shredded cheese.

The finished enchilada casserole topped with fresh tomatoes.

Once everything is prepped, it’s time to cook the chicken. Place 1 pound of meat into a large saucepan with 10.5 ounces of diced tomatoes and green chiles (Rotel).

After that, cook the mixture over medium heat for 20-25 minutes or until the chicken is done.

Be sure to let the chicken rest for a few minutes before shredding it with 2 forks.

  • A stand mixer with a paddle attachment makes, “shredding,” chicken a breeze. Toss the mixture into the bowl and use the lowest setting to easily shred the poultry.

Now, the chicken is done, so we start building the layered casserole. Preheat your oven to 375 degrees F. and spray an 8×8-inch casserole dish with non-stick cooking spray.

A close-up view of the casserole showing melted cheese, onions, and tomatoes.

How to layer an chicken enchilada casserole?

Layering a chicken enchilada casserole isn’t complicated. You just have to be mindful of the ingredient amounts used in the recipe.

In Kim’s version, she gave proper ingredient amounts on steps 3 and 4. However, keep in mind that the amounts used are by volume not weight.

Why does it matter, you ask? Well, if you layered the ingredients by weight, you would run out of filling.

So, when you get ready to layer the casserole, use measuring cups. Kim’s method of layering is listed below.

Spicy red sauce is the first layer of the casserole.
  • ½ cup sauce
  • Tortillas (10 quarters equal to 2.5 whole tortillas)
  • ⅓ of the cooked chicken mixture
  • ½ cup cheese
Corn tortillas cut into quarters are the second layer.
  • ⅓ cup enchilada sauce
  • Tortillas (10 quarters equal to 2.5 whole tortillas)
  • ⅓ of the cooked chicken mixture
  • ½ cup cheese
  • ⅓ cup enchilada sauce
Cooked shredded chicken is the third layer of the casserole.
  • Tortillas (10 quarters equal to 2.5 whole tortillas)
  • ⅓ of cooked chicken mixture
  • ½ cup cheese
  • ⅓ cup enchilada sauce
Shredded cheese is the final layer of the dish.
  • Tortillas (10 quarters equal to 2.5 whole tortillas)
  • ½ cup enchilada sauce 
  • ½ cup cheese
  • Cover with foil and bake
Multiple layers have been topped off with sauce and cheese.

With the aluminum foil in place, place the baking dish into your oven to cook for about 30 minutes.

Last, carefully remove the foil and let it bake for another 10 minutes so the cheese on top is fully melted.

Remove the layered chicken enchiladas from the oven and let the casserole cool for about 10 minutes before serving.

That’s it, your Tex-Mex main dish is done! Kim and I hope you enjoy this casserole and wish you all the best 🙂

Craving enchiladas for breakfast? Then checkout our cheesy breakfast enchiladas recipe!

A serving of the layered casserole on a metal spatula.

Enchilada Casserole Tips:

  • Feel free to use pre-cooked chicken (canned or rotisserie). Skip the steps about cooking the chicken. Then, when you start layering, use 1/3 of the pre-cooked chicken along with 1/3 of the diced tomatoes and green chiles in place of the listed, “cooked chicken” in our recipe.
  • Don’t be afraid to spice things up a little, you can add dried cumin, chili powder, and cayenne to your chicken enchilada casserole.
  • Serve the casserole with sides like air fryer tortillas chips, baked chicken taquitos, mushroom quesadillas or Spanish rice.

Can I use beef in an enchilada casserole?

Yes, absolutely! Shredded beef or ground beef would work great in this recipe. Simply use it in place of the chicken.

If you’re looking for an easy seasoning mix for the beef, give our taco seasoning a try!

Can I freeze chicken enchilada casserole?

Yes, our casserole makes an excellent “make ahead” freezer meal. Assemble the casserole completely.

But instead of baking, cover it with plastic wrap and wrap it tightly with a layer or heavy duty aluminum foil.

Before baking, make sure to thaw the enchilada casserole completely then bake as directed. The casserole may be frozen up to 2 months.

A small piece of the finished enchilada casserole on a plate.
A serving of the layered casserole on a metal spatula.

Easy Layered Chicken Enchilada Casserole

4.5 from 18 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 9 Servings

Ingredients

Instructions

  • Place the chicken, tomatoes and green chiles, and broth in a saucepan. Bring to a simmer over medium heat and cook for 20 to 25 minutes or until the chicken can be easily shredded.
  • Remove the chicken from the pan, let it rest for 5 to 10 minutes, then use two forks to shred the chicken. Set aside.
  • Preheat the oven to 375 degrees and lightly spray an 8 x 8 or 9 x 9 – inch baking dish with cooking spray. Pour ¼ cup of enchilada sauce into the bottom of the pan. Next lay 10 tortilla quarters into the bottom of the pan followed by ⅓ of the chicken, and ½ cup of cheese. Repeat this process two more times.
  • For the final top layer, add the remaining 10 tortilla quarters followed by the remaining ½ cup of enchilada sauce, and ½ cup of cheese. Cover the dish with a piece of aluminum foil lightly sprayed with cooking spray.
  • Bake in a preheated oven for 30 minutes then remove the foil and bake for an additional 10 minutes. Allow the casserole to cool for 10 to 15 minutes before serving.

Notes

The calories listed are an approximation based on the ingredients and a serving size of 1 piece when the entire casserole has been cut into 9 equal sized squares. Actual calories will vary. The chicken enchilada casserole can be stored in your fridge for up to 3 days in a sealed container.

Nutrition

Serving: 1Piece | Calories: 297kcal | Carbohydrates: 18g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 686mg | Fiber: 3g | Sugar: 4g
Recipe Rating




Megan Rowsey

Tuesday 17th of April 2018

This looks so yummy! I'm going to bookmark this so I can make it next weekend when I have company over.

John

Wednesday 18th of April 2018

Thank you, Megan! Kim and I hope you like the casserole and wish you a lovely day :)

sandy

Tuesday 17th of April 2018

This recipe sounds delicious and so easy to make! It's going on my meal plan for next week. Thanks for sharing!

John

Wednesday 18th of April 2018

Thank you, Sandy! Kim and I hope you like the casserole. Have a wonderful day :)

Leigh Suznovich

Tuesday 17th of April 2018

This looks amazing!! I love casseroles like this and it is definitely going on the meal plan.

John

Wednesday 18th of April 2018

Thank you, Leigh! We hope you enjoy the casserole. Have a lovely day :)

Belle

Tuesday 17th of April 2018

Yum! That seriously looks amazing! I need to try that!

Belle | www.OneAwesomeMomma.com

John

Wednesday 18th of April 2018

Thank you, Belle! We hope you enjoy it :)