Easy Chicken Enchilada Casserole
When dinner needs to be easy but you still want something homemade, this chicken enchilada casserole is such a good one to keep in rotation. It has all the cozy flavors of enchiladas without the extra work of rolling each one individually, which makes it perfect for busy weeknights.
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Chicken Enchilada Casserole Recipe
A few years ago, my family started doing a Mexican-themed Christmas Eve, which honestly felt like the most natural thing for us. My family has always loved Mexican food, so it quickly became one of our favorite holiday traditions.
One year when we hosted Christmas Eve at our house, we made tamales and my mom brought her chicken enchilada casserole with mushrooms. Mushrooms were never something I really liked growing up, but that started to change after I made a fennel and mushroom polenta recipe a few years ago. Ever since then, I have been much more open to them, and by the end of the night I was completely hooked on this casserole.
Even if you are unsure about mushrooms, they blend right into the casserole and add so much flavor without overpowering anything.
This chicken enchilada casserole has turned into one of those recipes I make far beyond the holidays. It is easy enough for busy weeknights, reheats really well, and always feels comforting after a long day.
I also love that it makes enough to share or freeze for later. This is the perfect meal train dinner for a friend, too.
Why You'll Love this Recipe
These lazy enchiladas have all of the flavors of traditional chicken enchiladas, but without the extra work of rolling each one.
The recipe makes 12 servings, which is great for feeding a crowd or planning leftovers. Plus, it's a great make-ahead dinner for busy weeknights, and it reheats well for lunches or another easy dinner the next day!
If you need to make changes, it's easy to customize with different proteins, sauces, or toppings.
It's also perfect for freezing for later, or to add to a meal train for a friend in need.
Ingredients
Grab these ingredients on your next run to the grocery store:
Shredded chicken helps make this casserole filling and easy to put together. Rotisserie chicken is one of my favorite shortcuts here because it saves time on busy nights.
Green chiles add flavor and a little warmth without making the casserole too spicy. They give it that classic enchilada flavor that works really well with the creamy sauce.
Mushrooms cook down as the casserole bakes and add so much savory flavor. Even if mushrooms are not usually your thing, they blend right in here.
The combination of sour cream and cream of chicken soup creates the creamy sauce that holds all the layers together and gives the casserole its rich texture.
Corn tortillas soften while baking and give this casserole that layered enchilada texture. Flour tortillas work too if that is what you have on hand.
And of course, plenty of shredded cheese on top makes everything better. I usually use a Mexican blend, but cheddar works just as well.
A little onion, salt, and pepper help bring all the flavors together without making the recipe complicated.
Substitutions and Variations
If you prefer not to use corn tortillas, flour tortillas will work. You can also use almond flour or cassava flour tortillas if needed.
To cut back on the mushroom flavor a bit, swap the cream of mushroom soup for cream of chicken or cream of celery soup instead. And really, this enchilada casserole is perfectly delicious without any mushrooms at all.
Full fat Greek yogurt can be used in place of sour cream.
You can also switch up the cheese depending on what your family likes. Monterey Jack, cheddar, or a Mexican blend all work really well here.
For a little more heat, add extra green chiles or diced jalapeños to the filling.
This recipe is also flexible and customizable. Bell peppers, pinto beans, and refried beans are all delicious add-ins to change it up a little.
How to Make Chicken Enchilada Casserole
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Sauté the onions and mushrooms until softened.
- Mix the shredded chicken with the sour cream.
- Add mushroom soup, seasonings, green chiles, sautéed vegetables, and some of the cheese.
- Spread a layer of the chicken mixture into a greased baking dish, then layer tortillas on top.
- Continue layering the chicken mixture, tortillas.
- Finish with tortillas and cheese on top.
- Bake for about 30 minutes until the cheese is melted and bubbly.
- Let the casserole cool slightly before slicing and serving.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use my tips to ensure that it turns out perfectly for you, too!
- Since everything is already cooked before baking, you are really just heating the casserole through and melting the cheese. Avoid overbaking it so the casserole doesn't become dry.
- This casserole is easy to keep mild for kids, especially if you use a mild enchilada sauce. I usually serve toppings on the side so everyone can customize their own plate.
Serving Ideas
The chicken enchilada casserole is filling enough to serve on its own, but it's great with simple sides like Mexican rice, charro beans, or refried black beans.
Tortilla chips are great for scooping, especially if you are serving this casserole casually for family dinner or game day. I have an easy recipe for air fryer tortilla chips, and they taste so much better than store-bought chips!
You can also add toppings like pico de gallo, fresh cilantro, green onions, sour cream, or avocado before serving. And if you want to make dinner feel extra fun, finish it off with a dessert like vanilla bread pudding with tequila.
Make It A Meal Train
When someone you know is going through a major life event, you may want to bring a meal to them or organize a meal train to show your support.
Here's how you can turn this enchilada casserole into a meal train.
- Start with the chicken casserole, then add a few sides.
- Stretch the meal with a breakfast option like blueberry oatmeal muffins.
- Be sure to bring this in throw away containers. You don't want to give them one more thing to have to do!
Be sure to ask about allergies and best drop off times before bringing food over.
Storing Leftovers
Store leftover chicken enchilada casserole in an airtight container or cover the baking dish tightly with foil or plastic wrap. It keeps well in the fridge for 3 or 4 days.
To reheat, warm individual portions in the microwave or place the casserole back in the oven until heated through.
The unbaked casserole also freezes well for up to 3 months. Assemble everything in a freezer-safe baking dish, but do not bake it yet. Cover tightly and pop it in the freezer.
When you are ready to bake, you can cook it straight from frozen. Just plan to add about 10 to 15 extra minutes to the baking time.
Mexican Chicken Casserole FAQs
Because it has all the flavors of enchiladas without the extra step of rolling each tortilla individually. Everything gets layered into one baking dish instead.
Not usually. The green chiles add flavor more than heat, especially if you use mild enchilada sauce.
Yes, ground beef works really well in this casserole too. Just cook and drain it before mixing it into the filling. It gives the casserole a slightly richer flavor and is an easy swap if that is what you already have on hand.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Easy Chicken Enchilada Casserole
Equipment
Ingredients
- 2 cups shredded cooked chicken *see notes
- 1 tablespoon unsalted butter or avocado oil
- 1 yellow onion peeled and diced
- 1 cup diced mushrooms
- 16 ounces sour cream
- 10.5 ounces canned condensed cream of mushroom soup or cream of celery or cream of chicken
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 4 ounces canned diced green chiles
- 2 ½ cups shredded cheddar cheese divided
- 15 corn tortillas
- cooking spray
Instructions
- Preheat the oven to 350ºF.
- Melt butter in a medium skillet over medium heat. Sauté the onions and diced mushrooms in the melted butter until onions are translucent, about 5 minutes.
- To a large bowl, add shredded chicken, sour cream, cream of mushroom soup, salt, pepper and spices. Stir well to combine, then mix in onions, mushrooms, green chiles and 1 cup of the shredded cheese.
- Spread a thin layer of chicken mixture in the bottom of a greased 9x13-inch glass baking dish.
- Assembling the casserole: First, spray both sides of corn tortillas with non-stick cooking spray. Lay three full tortillas and three tortilla halves in a single layer over the chicken mixture. Then add layer of chicken mixture and then a layer of cheese. Repeat layers until you have 5 and a half tortillas remaining. The last layer will be just tortillas and cheese.
- Bake in preheated oven for 30 minutes until cheese on top is melted. Cut the casserole into 12 even 3x3-inch squares and serve.
Notes
Nutrition
Other Mexican-Inspired Dinners You'll Love
My friends call me Mad and you can too. Here you'll find easy, wholesome recipes, and designed to share with those you love.
What temp to bake?
Thank you for clarifying this! We've updated the recipe, but it is at 350º!