Chicken Enchilada Casserole (Creamy and Cheesy)

This recipe uses smart, practical shortcuts like rotisserie chicken, canned enchilada sauce, and cream of chicken soup to create a rich, satisfying dish that comes together quickly. The tortillas are still rolled (so you get that authentic enchilada feel), but everything is baked together in one dish for maximum ease.

This is one of those recipes I leaned on when my kids were little and time was tight. It’s dependable, comforting, and always a hit-whether you’re feeding your family, bringing dinner to a friend, or showing up to a potluck with something everyone will love.

🔎 What is chicken enchilada casserole?

Chicken enchilada casserole is a rich, creamy and cheesy baked dish made with corn tortillas, shredded chicken, green enchilada sauce, sour cream and cheese. Incredibly decadent, savory and comforting.

✔️ Ingredients, Substitutions & Swaps

• Cooked Shredded Chicken: Rotisserie chicken is ideal here – it’s flavorful, tender, and saves time. You can also use poached chicken breast or even drained canned chicken in a pinch.
• Green Enchilada Sauce: This green tomatillo based sauce adds brightness and acidity, which balances the richness of the cheese and cream. This brand comes in mild, medium and hot.
• Cream of Chicken Soup: This is the key to that signature creamy, comforting texture. It stabilizes the sauce and helps everything bake up silky instead of separating.
• Sour Cream: Adds tang and richness while softening the sharpness of the enchilada sauce.
• Cheese: (Monterrey Jack + Mozzarella) Monterrey Jack = creamy melt, Mozzarella = stretchy, gooey texture. This combination creates that irresistible cheesy pull and smooth finish. When I am short on time I use pre-shredded Mexican style cheese (it works like a charm and melts perfectly). Cheddar can be used as well.
• Corn Tortillas: Traditional and flavorful. White or yellow corn tortillas can be used. Warming them prevents cracking and makes rolling easier.
• Garlic Powder: Simple but effective – adds depth without extra prep.
• Fresh Toppings: (optional)Tomatoes, green onions, avocado, and cilantro bring freshness and balance to the richness of the dish.

🔎 How to Make Chicken Enchilada Casserole?

1. Prep: Preheat oven to 350°F and lightly grease a 9×13 baking dish.
2. Make the chicken filling: In a large bowl, combine shredded chicken, garlic powder, 3 cups Monterrey Jack cheese, and 1 cup mozzarella. Mix well and set aside.
3. Make the creamy enchilada sauce: In another bowl, whisk together the green enchilada sauce, cream of chicken soup, and sour cream until smooth.

4. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 1 minute to make them pliable.
5. Assemble the enchiladas: Spread about 1/2 cup of sauce on the bottom of the baking dish. Fill each tortilla with about 1/3 cup of chicken mixture, roll tightly, and place seam-side down in the dish.
6. Add sauce and cheese: Pour remaining sauce evenly over the enchiladas. Top with remaining cheese.

7. Bake: Cover with foil (don’t let it touch the cheese). Bake for 20 minutes, then uncover and bake 15 more minutes until bubbly and lightly golden.
8. Rest and garnish: Let rest for 10 minutes. Top with tomato, green onions, avocado, and cilantro before serving.

🤔 Frequently Asked Questions

✔️ Serve it with

This is a filling meal on itself but you can serve baked enchiladas with cilantro lime coleslaw, Mexican rice, and refried beans.

✔️ Make-Ahead, Storage & Reheating

• Make Ahead: Assemble up to 24 hours in advance. Cover and refrigerate until ready to bake. Remove the casserole from the fridge an hour before baking to take the chill out.
• Storage: Refrigerate leftovers , covered for 3–4 days.
• Freeze: Up to 3 months
• Reheat: I find that the microwave works great as long as you reaheat it in small intervals until warm through. otherwise, cover and bake at 325°F until warmed through.

💛 Conscious Bites

Your priorities, your recipe. Learn about Intentional Cooking.

Time and Convenience: This recipe is a great reminder that convenience can be intentional. Using a few carefully chosen shortcuts allows you to put a comforting, homemade meal on the table without stress – something that truly matters during busy seasons of life.

Animal Welfare: If you’re using rotisserie or pre-cooked chicken, consider choosing brands that prioritize humane practices. Chickens raised with better living conditions – more space, better air quality, and access to natural behaviors-tend to result in better quality meat and support more responsible food systems.

Finances: Meals like this remind us that feeding our families well doesn’t have to be expensive. By leaning on budget-friendly ingredients like rotisserie chicken and pantry staples, you can create a comforting, satisfying dish without stretching your grocery bill-proof that good food can be both practical and generous.

Chicken Enchilada Casserole

Kathy McDaniel

This creamy Chicken Enchilada Casserole is an easy, comforting dinner made with shredded chicken, green enchilada sauce, and plenty of melted cheese. Rolled corn tortillas are filled, baked, and topped with a rich sour cream sauce for a cozy, crowd-pleasing meal perfect for busy weeknights, potlucks, or make-ahead dinners.

Print Pin

Prep 15 minutes mins

Cook 35 minutes mins

Total 50 minutes mins

Makes 6 servings

Ingredients 

1x2x3x

• ▢ 4 cups cooked shredded chicken
• ▢ 2 teaspoons garlic powder
• ▢ 4 cups shredded Monterrey Jack cheese
• ▢ 2 cups shredded Mozzarella cheese
• ▢ 1 (28-ounces) can green enchilada sauce , (mild or medium)
• ▢ 1 (10-ounces) can condensed cream of chicken soup
• ▢ 1 cup sour cream, 8-ounce container
• ▢ 10-12 corn tortillas

Optional Toppings:

• ▢ 1 tomato,
• ▢ 2 green onions, sliced
• ▢ 1 avocado, chopped
• ▢ fresh cilantro, chopped

Instructions 

1. Preheat the oven to 350º F
2. In a large bowl combine the shredded chicken, 3 cups of Monterrey Jack cheese, 1 cup of Mozzarella cheese and garlic powder. Mix until well incorporated. Set aside.
3. In a large bowl whisk together the green enchilada sauce, the cream of chicken soup and the sour cream. Set aside.
4. Wrap the tortillas in a damp paper towel or tea towel and microwaves for 1 minute.
5. Spread about 1/2 cup of the creamy enchilada sauce on a 9×13 baking dish.
6. Working with one tortilla at a time, scoop about 1/3 cup of the chicken mixture into the tortilla. Tightly roll up the tortilla and place it seam side down on the prepared baking dish. Repeat with the remaining tortillas placing them on the prepared baking sheet on a single layer.
7. Pour the remaining creamy enchilada sauce over the filled enchiladas and sprinkle the remaining cheese on top. Cover with aluminum foil making sure the foil doesn’t touch the cheese.
8. Bake for 20 minutes then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbling and the edges lightly golden. Remove from the oven.
9. Optional: Top with the chopped tomato, chopped green onions, chopped avocado, chopped cilantro

Notes

• Chicken: 4 cups shredded chicken= 1.5 pounds chicken breast or 1 small rotisserie chicken or 2 (12.5 ounces cans of chicken, drained)
• Corn tortillas: Warming up the tortillas makes them pliable and easy to roll. Skipping this step usually results in broken up tortillas – still delicious but messy!
• Make Ahead: Assemble up to 24 hours in advance. Cover and refrigerate until ready to bake. Remove the casserole from the fridge an hour before baking to take the chill out. If the casserole is too cold, you may need to bake longer.
• Storage: Refrigerate leftovers, covered for 3–4 days.
• Reheat: I find that the microwave works great as long as you reheat it in small intervals until warm through. Otherwise, cover and bake at 325°F until warmed through.

Nutrition

Calories: 723 kcal, Carbohydrates: 23 g, Protein: 54 g, Fat: 46 g, Saturated Fat: 25 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 13 g, Cholesterol: 189 mg, Sodium: 791 mg, Potassium: 444 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 1111 IU, Vitamin C: 0.4 mg, Calcium: 836 mg, Iron: 2 mg

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