Skip to Content

Chicken Enchilada Casserole Recipe

Today’s recipe is a super easy chicken enchilada casserole. It’s perfect for one of those days when you just don’t have a lot of time to prepare dinner. Garnish it with your favorite toppings such as green onions, cilantro, avocado, sour cream, salsa, etc.

easy chicken enchilada casserole recipe on a red plate

Since my beef enchilada casserole recipe was very popular I decided to make an easy chicken version.

It was very delicious and easy to make. I hope you will enjoy it as well.

How to Make Chicken Enchilada Casserole

The first thing you need to do is boil the chicken. I used 1 1/2 lb of chicken breast. Put the chicken in a pot and cover it with water. Bring it to a boil then reduce heat to low, cover and simmer for about 25 minutes. Then remove chicken from water and let rest until it has cooled down.

Once the chicken has cooled down and you can touch it without burning your fingers start shredding it. Then set it aside.

Heat up about two tablespoons of vegetable oil over medium heat. Once the oil is hot add minced garlic and diced onion. Season with salt to taste. Cook for a couple of minutes until the onion is translucent.

minced garlic and diced onion sauteeing

Then add the ground cumin and chili powder and stir. Then add the chicken and stir it. Remove the skillet from heat and set aside.

shredded chicken in a skillet

Spray a casserole dish with cooking spray then cover it with six corn tortillas.

corn tortillas in a casserole dish

Evenly spread the refried beans over top of the corn tortillas.

refried beans spread on top of corn tortillas

Then top with the shredded chicken.

assembling chicken enchilada casserole

Top with half of the shredded cheese.

Cover the casserole evenly with six more corn tortillas. Then pour the enchilada sauce evenly over the tortillas.

tortillas covered in enchilada sauce

Then top with the remaining cheese.

easy chicken enchilada casserole recipe

Bake at 350 for about 25 minutes or until the cheese is hot and bubbly.

baked chicken enchilada casserole

Let the casserole cool for about about 10 minutes before cutting.

cooked chicken enchilada casserole

This chicken enchilada casserole was so easy to make. It’s even easier if you’re using already shredded leftover chicken.

If you give this recipe a try let me know what you thought of it. Don’t forget to give it a rating below.

Thanks for visiting!

4.8 from 5 votes
Print

Easy Chicken Enchilada Casserole

This easy chicken enchilada casserole is so good and doesn't take long to make.

Course Main Course
Cuisine Southwestern
Keyword chicken enchilada casserole, easy chicken enchilada casserole
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6
Calories 651 kcal
Author carissa

Ingredients

  • 1 1/2 lb chicken breast
  • 1 onion diced
  • 1 clove garlic minced
  • 1 1/2 tsp ground cumin
  • 2 tsp chili powder
  • salt to taste
  • black pepper to taste
  • 12 corn tortillas
  • 16 oz can of refried beans
  • 19 oz can of enchilada sauce
  • 16 oz cheddar jack cheese shredded
  • 2 tbs vegetable oil

Instructions

  1. Put chicken in a pot and cover with water. Bring to a boil then reduce heat to low. Cover and simmer for 25 minutes.

  2. Remove chicken from water and let rest until cooled.

  3. When chicken has cooled shred it and set aside.

  4. Heat up 2 tbs of vegetable oil in a skillet over medium heat. Once hot add the garlic and onion. Season with salt and pepper to taste. Cook for a few minutes until the onion is translucent.

  5. Add the cumin and chili powder and stir. Then add the chicken and stir well to coat the chicken in the spices. Remove the skillet from heat.

  6. Spray casserole dish with cooking spray then evenly cover it with 6 corn tortillas.

  7. Evenly spread the refried beans over top of the tortillas.

  8. Evenly top with the shredded chicken.

  9. Top with half of the shredded cheese.

  10. Cover the casserole with the remaining six tortillas.

  11. Pour the enchilada sauce evenly over the casserole.

  12. Top with the remaining cheese.

  13. Bake at 350 for about 25 minutes or until the cheese is hot and bubbly.

Nutrition Facts
Easy Chicken Enchilada Casserole
Amount Per Serving
Calories 651 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 144mg48%
Sodium 1911mg83%
Potassium 634mg18%
Carbohydrates 43g14%
Fiber 9g38%
Sugar 10g11%
Protein 50g100%
Vitamin A 1461IU29%
Vitamin C 5mg6%
Calcium 583mg58%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cheesy Hashbrown Casserole Recipe - Thrift and Spice

Friday 28th of August 2020

[…] Chicken enchilada casserole […]

Doreen Cook

Friday 3rd of January 2020

This sounds delicious! Can't wait to try it out!

Carissa

Saturday 4th of January 2020

I hope you enjoy it!

This site uses Akismet to reduce spam. Learn how your comment data is processed.