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This creamy chicken enchilada casserole is one of those recipes that’s been passed down, made on repeat, and requested again and again. Instead of rolling individual enchiladas, everything is layered into a casserole dish, making this recipe faster without sacrificing flavor.
Table of Contents
- Why You’ll Love This Chicken Enchilada Casserole
- Ingredients You’ll Need
- How to Make Chicken Enchilada Casserole
- Chicken Enchilada Casserole FAQ
- What Should I Serve with Chicken Enchilada Casserole?
- Storing and Reheating
- More Casserole Recipes You’ll Love…
- Watch How This Recipe is Made…
- Chicken Enchilada Casserole Recipe
It’s rich, comforting, incredibly easy to throw together and exactly the kind of dinner my mom relied on when feeding our family. I remember specifically having this casserole one year while we were camping. We were all tired, it was dark and rainy, and my mom baked it up in our camper. I knew immediately what it was by the smell…absolute torture. I hated the stuff!
It took me years to embrace the creamy, satisfying goodness and now it’s one of my favorites! If you’re looking for a dependable, crowd-pleasing chicken enchilada casserole, this one is a keeper.
Why You’ll Love This Chicken Enchilada Casserole
- Creamy, comforting, and full of flavor
- Easier than traditional enchiladas—no rolling required!
- Perfect for make-ahead dinners and makes great leftovers
- Family-friendly and great for feeding a crowd
- Uses simple, easy-to-find ingredients
- Budget-friendly
Ingredients You’ll Need
This creamy chicken enchilada casserole is made with simple pantry and fridge staples. It’s the same recipe that mom used growing up, but I’ve zhuzhed it up a little with some extra spices for bolder flavor.
- Onion: Adds a mild sweetness and savory base flavor to the casserole.
- Garlic: Enhances the dish with a rich, aromatic depth.
- Cumin: Brings warm, earthy flavor commonly found in enchilada-style dishes.
- Oregano: Adds a subtle herbal note that balances the spices.
- Chili Powder: Provides gentle heat and classic enchilada flavor.
- Smoked Paprika: Adds mild smokiness and depth without extra heat.
- Sour Cream: Creates a creamy texture and adds tangy richness.
- Cream of Chicken Soup: Adds body and savory flavor to the sauce.
- Cream of Mushroom Soup: Enhances creaminess while adding subtle umami flavor.
- Chicken Breasts: The lean protein base that absorbs the creamy enchilada sauce well.
- Diced Green Chiles: Add mild heat and a bright, slightly tangy flavor.
- Corn Tortillas: Form the layers of the casserole and hold everything together.
- Cheddar Cheese: Adds richness and sharp flavor while helping bind the layers.
How to Make Chicken Enchilada Casserole
- Prep: Preheat the oven to 350°F and butter a large casserole dish.
- Sauté: Heat a drizzle of oil in a cast iron skillet. Add the onions and sauté until tender and then add the spices and garlic and stir together until fragrant and remove from heat.
- Combine: Add the sour cream and both soups and stir to combine. Then fold in the chicken and green chiles.
- Assemble: Pour half the soup and chicken mixture and spread it all over the bottom of the pan, add a layer of the tortillas and then half the cheese. Repeat the layer again.
- Bake: Place the casserole into the oven and bake for 20-30 minutes. Sprinkle with cilantro if desired.
Chicken Enchilada Casserole FAQ
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
Yes, it’s a great freezer meal! Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
Yes, absolutely! Use 6-8 flour tortillas and tear them up the same way. Follow the recipe instructions as written! Bake time will be the same.
Yes! Sometimes I add a drained can of black or pinto beans to the filling. If you like some heat, swap the diced green chilis for canned diced jalapeños. Sprinkling some sliced black olives on the top before baking is also a delicious variation!
What Should I Serve with Chicken Enchilada Casserole?
When it comes to an enchilada casserole, I love to serve it with a side of beans, either our pinto beans or black beans, and then something fresh like a green salad. It is also a great recipe to add some chips and salsa on the side. I love a little crunch from the chips to contrast this creamy casserole!
Storing and Reheating
Leftovers should be stored in the refrigerator in an airtight container. They will keep for 4-5 days. I prefer to reheat individual servings in the microwave. It makes the perfect lunch the next day! If I’m reheating a large portion of the casserole, I like to do it in the oven at 350°F for 15-20 minutes or until heated through.
This creamy chicken enchilada casserole is the kind of recipe that earns a permanent spot in your dinner rotation just like it was for my family growing up. Whether you’re feeding your family on a busy weeknight or sharing it with friends, this is one recipe you’ll come back to again and again.
More Casserole Recipes You’ll Love…
- Cheesy Ground Beef Chicken and Rice Casserole
- Cream Cheese Chicken and Rice Casserole
- Cheesy Ground Beef and Potato Casserole
- Pizza Casserole
- Teriyaki Chicken Casserole
Watch How This Recipe is Made…
Chicken Enchilada Casserole
Ingredients
- Olive Oil
- 1 Onion, medium, chopped
- 2 Cloves Garlic, minced
- 1 teaspoon Smoked Paprika
- 2 teaspoons Oregano
- 1 Tablespoon Cumin
- 1 teaspoon Chili Powder
- 8 oz Sour Cream
- 1 Can Cream of Chicken Soup, 10.5 oz
- 1 Can Cream of Mushroom Soup, 10.5 oz
- 4 Chicken Breasts, boneless, skinless, cooked, OR 1 whole cooked and boned chicken
- 1 Can Diced Green Chiles, 4 oz
- 12 Corn Tortillas, torn into strips
- Cheddar Cheese, grated, at least 1 cup, more if desired
- Cilantro, chopped, optional
Instructions
- Preheat oven to 350°F and butter a large casserole dish.
- Heat a skillet over medium heat with a drizzle of oil. Add the onions and sauté until tender. Add the garlic and spices and stir quickly then remove from heat.Olive Oil, 1 Onion, 2 Cloves Garlic, 1 teaspoon Smoked Paprika, 2 teaspoons Oregano, 1 Tablespoon Cumin, 1 teaspoon Chili Powder
- Add the sour cream and both soups and mix to combine. Fold in the chicken and green chiles.8 oz Sour Cream, 1 Can Cream of Chicken Soup, 1 Can Cream of Mushroom Soup, 4 Chicken Breasts, 1 Can Diced Green Chiles
- Layer 1/2 soup mixture, 1/2 of the tortillas and 1/2 of the cheese.12 Corn Tortillas, Cheddar Cheese
- Repeat the layers.
- Bake at 350°F for 20–30 minutes, until heated through and cheese is melted and bubbly. Sprinkle with cilantro if desired.Cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
