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.

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.

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.

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

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

Then top with the shredded chicken.

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.

Then top with the remaining cheese.

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

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

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!
Easy Chicken Enchilada Casserole
This easy chicken enchilada casserole is so good and doesn't take long to make.
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
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Put chicken in a pot and cover with water. Bring to a boil then reduce heat to low. Cover and simmer for 25 minutes.
-
Remove chicken from water and let rest until cooled.
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When chicken has cooled shred it and set aside.
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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.
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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.
-
Spray casserole dish with cooking spray then evenly cover it with 6 corn tortillas.
-
Evenly spread the refried beans over top of the tortillas.
-
Evenly top with the shredded chicken.
-
Top with half of the shredded cheese.
-
Cover the casserole with the remaining six tortillas.
-
Pour the enchilada sauce evenly over the casserole.
-
Top with the remaining cheese.
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Bake at 350 for about 25 minutes or until the cheese is hot and bubbly.
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!