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Chicken Enchilada Casserole

Mexican-American · Dinner · Easy

Chicken Enchilada Casserole

Total
1 hr 5 min
Prep
15 min
Serves
6
Calories
400
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Layers of corn tortillas, shredded chicken and red enchilada sauce bake beneath a browned Monterey Jack topping.

Stacking instead of rolling makes Chicken Enchilada Casserole simple to portion. The chicken simmers directly in the sauce, which then moistens the tortillas as the layers bake together.

Use a thick red enchilada sauce with a heat level you enjoy. Small corn tortillas fit an 8-inch square dish well when cut to cover the corners, keeping the filling supported in every slice.

CheesySavoryBakingComfort FoodNut-freeEgg-freeHigh-protein

Method

  1. Place the chicken breast and enchilada sauce in a saucepan. Bring to a gentle simmer over medium heat, cover and cook over low heat for , stirring occasionally, until the chicken reaches 165°F.

  2. Lift the chicken onto a board and shred with two forks. Heat the oven to 375°F (190°C). Spoon a thin layer of the cooking sauce into an 8-inch square baking dish.

  3. Cover with three corn tortillas, cutting them as needed to fit. Add one-third each of the chicken, remaining sauce and Monterey Jack cheese. Repeat twice to make three layers.

  4. Bake for until bubbling at the center and golden on top. Rest for before cutting into six portions.

Forkue tips

  • Enchilada sauce may contain wheat flour. Choose a labeled gluten-free sauce if that matters to your table.

Storing and reheating

Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) until hot through, uncovering briefly to firm the top.

Kitchen gear

SaucepanTop picks on Amazon8-inch square baking dishTop picks on Amazon
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Nutrition per serving, estimated

400Calories
33gProtein
31gCarbs
16gFat

Chicken Enchilada Casserole: FAQ

Can I use cooked chicken?

Yes. Use about 3 cups shredded cooked chicken, warm it in the sauce and assemble; there is no need for the raw-chicken simmer.

Why do the layers slide apart?

The casserole needs a short rest after baking. That gives the tortillas time to absorb loose sauce and the cheese time to settle.

How do I store and reheat Chicken Enchilada Casserole?

Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) until hot through, uncovering briefly to firm the top.

How long does Chicken Enchilada Casserole take?

About 1 hr 5 min in total: 15 min prep and 50 min cooking.

What do I need to make Chicken Enchilada Casserole?

The key ingredients are chicken breast, red enchilada sauce, corn tortillas and monterey jack cheese, plus pantry basics.

Any tips for Chicken Enchilada Casserole?

Enchilada sauce may contain wheat flour. Choose a labeled gluten-free sauce if that matters to your table.

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