A Creamy, Cheesy, Comforting Mexican-Inspired Bake You’ll Make Again and Again!

Looking for a hearty, crowd-pleasing meal that’s as easy as it is delicious? This Chicken Enchilada Casserole checks all the boxes. It’s creamy, cheesy, comforting, and totally adaptable. Whether you’re feeding a family, prepping meals for the week, or hosting friends for dinner, this casserole delivers flavor with minimal fuss.

Think of this dish as everything you love about traditional enchiladas — the savory filling, tangy sauce, and melty cheese — but without the meticulous rolling, layering, or frying. It’s one-pan magic, and once you try it, you’ll want to add it to your regular dinner rotation.

🛒 Ingredients You’ll Need

This recipe uses pantry staples and fridge basics, making it both budget-friendly and weeknight-easy. Let’s take a closer look:

🐔 Cooked Chicken (3 breasts or grilled)

This is the heart of the dish — high-protein, tender shredded chicken. You can use:

Poached or roasted chicken breasts
Grilled chicken for extra flavor
Rotisserie chicken for a quick shortcut

🔪 Tip: Shred the chicken using a hand mixer or stand mixer for fast, fluffy results.

🧀 8 oz Cream Cheese (softened)

This ingredient adds creaminess and binds the filling together with a velvety richness. It balances out the tangy enchilada sauce beautifully.

🌶️ 2 Cans Enchilada Sauce (10 oz each)

The key flavor booster. You can use:

Red sauce for a deeper, smoky flavor
Green sauce (as pictured) for a tangier, brighter note (like Old El Paso Green Chile Sauce)

💡 Mix both red and green for a “Christmas-style” twist common in New Mexico.

🧀 5 Cups Shredded Cheddar or Monterey Jack Cheese

This recipe is generous with the cheese — just the way we like it. Use sharp cheddar for bite, Monterey Jack for gooey meltiness, or a Mexican blend.

🌯 12 Taco Flour Tortillas

Soft flour tortillas wrap the filling and absorb the sauce. You can use corn tortillas for a gluten-free or more traditional flavor.

🥣 How to Make Chicken Enchilada Casserole

The method is straightforward, making this a fantastic recipe for beginner cooks or busy weeknights.

Step 1: Prepare the Filling

In a mixing bowl, combine:

Shredded chicken
Softened cream cheese
Half a can of enchilada sauce
1 cup shredded cheese

Mix until creamy and well blended. This forms the flavorful core of your enchiladas.

Step 2: Add Sauce to Baking Dish

Pour the remaining enchilada sauce (from the first can) into a 9×13” baking dish, spreading it to coat the bottom. This helps prevent sticking and flavors the tortillas from the base up.

Step 3: Fill & Roll the Tortillas

Spoon 2 tablespoons of the chicken mixture into each tortilla. Roll up tightly and place them seam-side down in the prepared dish.

Repeat until the baking dish is filled — you should get around 10–12 enchiladas, depending on how full you make them.

Step 4: Top with Sauce & Cheese

Pour the second can of enchilada sauce over the rolled enchiladas, making sure to cover them fully.

Sprinkle generously with the remaining shredded cheese — this is where the bubbling, golden magic happens.

Step 5: Bake to Perfection

Bake uncovered at 350°F for 25–30 minutes until the casserole is hot, bubbly, and the cheese is golden.

Let it rest for a few minutes before serving — this helps the filling firm up slightly and makes serving easier.

🧊 Storage & Reheating Tips

This casserole stores and reheats like a dream, making it great for meal prepping.

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw in fridge overnight before reheating.
Reheat: Microwave individual portions or warm in a 325°F oven until heated through.

🥑 Serving Suggestions

This casserole is a full meal on its own but pairs well with:

Mexican rice or cauliflower rice
Refried beans or black beans
Guacamole, sour cream, and chopped cilantro
Fresh pico de gallo or salsa verde

Serve it buffet-style with toppings so guests can customize their plates.

🔁 Variations to Try

Spicy: Add diced green chiles, chipotle in adobo, or jalapeños to the filling.
Veggie-friendly: Add sautéed spinach, mushrooms, or black beans to the filling for more texture.
Low carb: Use low-carb tortillas or layer the ingredients like a lasagna, skipping the wraps entirely.

💬 Reader Tip

“I made one pan with red enchilada sauce and the other with green — it was like a fiesta sampler at home. Both were amazing!”
— Linda M., Phoenix, AZ