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.

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!