Chicken Enchilada Casserole is perfect easy comfort food. Just a touch easier than chicken enchiladas, you will love this make ahead and freezer friendly casserole!
Since publishing my Beef Enchilada Casserole, I have gotten rave reviews. Readers love how easy it is to make and how perfect my enchilada sauce goes with it.
But they have also been asking if it would be possible to switch out the beef for chicken. Well, your wait is over. We have the same great enchilada casserole but in the chicken form.
Oh my gosh!! This recipe is phenomenal! I’ve even made homemade enchilada sauce but this is the best made….don’t need to go out to eat. Thank you so much for sharing your recipe!
How to Make Chicken Enchilada Casserole
This is brief overview of this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make Enchilada Sauce. This is a recipe meant to replace what you would you would find in U.S. grocery stores labeled enchilada sauce. If you would like to use the canned sauce, you will need 16 ounces.
- Make the filling. While the enchilada sauce is simmering, in a bowl combine shredded chicken, salt, pepper, and green chiles. When the enchilada sauce is done, add 1/2 a cup of sauce to this mixture.
- Layer the casserole. Dip 6 corn tortillas in the enchilada sauce. Place them at the bottom of a greased baking dish. Put half of the chicken mixture over the tortilla layer. Top with 1 cup of cheese. Repeat this with the remaining tortillas, filling, and cheese.
- Bake the casserole.
Homemade Enchilada Sauce
I think our homemade enchilada sauce is what really makes this recipe. That being said, it isn’t authentic enchilada sauce as it has a tomato base and not a chili base. It is meant to replicate the inauthentic canned enchilada sauce you find in U.S. grocery stores. If you are looking for an authentic sauce, I recommend trying this authentic Mexican enchilada sauce.
Enchilada Sauce Recipe
Corn or Flour Tortillas
True enchiladas use corn tortillas. It is absolutely true that the flavors of corn tortillas dipped in enchilada sauce work so much better than flour. That being said, if your family refuses to eat corn tortillas, use flour. You need to do works best for your crew.
Shredded Chicken Hack
Our shredded chicken hack is to buy rotisserie chickens on sale. I recently bought four from Costco! Let them cool a little and then shred the chicken. Cut it into bite sized pieces and lay it out on parchment paper. Freeze it for a few hours. Then transfer the chicken to air tight bags. Keep in the freezer for up to three months for recipes just like this! You can find more detailed instructions here: How to Freeze Chicken.
Making Layered Chicken Enchilada Casserole Ahead
This recipe can be made up to 24 hours ahead of time and stored in the refrigerator, covered. When you are ready to eat, just pop it into the oven and bake for 25 to 30 minutes or until the top is nice and bubbly and the middle registers 130 degrees Fahrenheit with an instant read thermometer.
Freezing Chicken Enchilada Casserole
This recipe can also be made and frozen before baking. I suggest making it in a disposable casserole dish. That way you can transfer it right from the freezer to the hot oven without worrying about the dish breaking.
Make the dish up through step 8. Wrap several times in plastic wrap and store in the freezer for up to three months. When ready to bake, bake covered at 350 degrees for 60 minutes. Remove the cover and continue baking for 15 to 20 minutes.
Other Great Chicken Casseroles
If you make this Chicken Enchilada Casserole recipe or any of my other recipes, leave me a comment and let me know what you think!
Chicken Enchilada Casserole
Ingredients
Enchilada Sauce (see note)
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
For Casserole
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups shredded colby jack cheese see note
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.1 tablespoon olive oil, 1 small yellow onion, 1/2 teaspoon kosher salt
- While the onion is cooking for the enchilada sauce, make the enchilada filling. In a bowl mix together the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.3 cups cooked shredded chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 4.5 ounces diced green chiles, 15 ounces black beans
- Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 tablespoon all purpose flour, 15 ounces tomato sauce, 1 cup chicken stock, 2 cloves garlic
- Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture.
- Dip half the tortillas (6 tortillas) in the remaining sauce to coat them and line the bottom of the casserole dish with them.12 corn tortillas
- Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.3 cups shredded colby jack cheese
- Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture. Pour any remaining sauce over the casserole and top with 2 cups of Colby Jack cheese.
- Bake uncovered for 25 minutes or until the cheese is bubbly.
Recipe Video
Notes
Laura Holden says
This recipe is great. Switched to red sauce with some petite diced tomatoes and we were very happier with the result
Marilyn Rohal says
Can you make this using a rotisserie chicken?
Yup!
Sandi says
What part of this recipe can you freeze it. I am looking for make ahead dishes to give a very busy woman as a gift.
You can freeze the whole casserole. There are instructions for baking from frozen in the post, but I would suggest that you tell her to thaw it in the fridge overnight and then bake it the following night.
Cindy says
Delicious! The homemade sauce was worth it:)
I’m so happy to hear it!
Tammy says
This was SO delicious !!! I wanted to try to make it before our after Thanksgiving party and will definitely will be making it then. I used one half tablespoon of cornstarch instead of the flour to make it gluten free for a family member. The results were great. I also used the entire small can of green chilies instead of the half can it asked for. Dabbed some sour cream on the top when serving and a side of Spanish rice. Delicious.
I’m so glad you liked it so much! And great to hear you had good results with the cornstarch!
Sherri Anderson says
This recipe sounded delicious. I had almost all the ingredients already. Invited over some friends who said they loved chicken enchiladas. It was very easy to put together and we all enjoyed it. I sent the leftovers home with my friends and they continue to send accolades. I will make this again for sure.
I’m so glad it was a hit with everyone!
Jay says
This is excellent. My whole family loved it. I’m glad I made the enchilada sauce cause I knew exactly what was included and excluded!!. However I do have a question on the math. Your note says you can replace this enchilada sauce recipe with two cups of store bought sauce. 2 cups equals 16 oz. Home made sauce has 15 oz tomato sauce plus 8 oz of chicken stock for a total of 23 oz of liquid. Store bought sauce is close to one cup short on liquid. If using store bought sauce (16 oz) will the dish be too dry? thanks
The final measurement of the homemade sauce once it has simmered down and is blended is roughly two cups.