Chicken Enchilada Casserole
A satisfying Mexican chicken built around enchilada sauce, shredded monterey jack cheese and corn tortillas — roughly 85 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 14 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At medium difficulty across 14 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
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How to make it
- Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot.
- Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes.
- No water is needed, the chicken will cook in the Enchilada sauce.
- Make sure you stir occasionally so that it doesn't stick to the bottom.
- Remove chicken from the pot and shred with two forks.
- Preheat oven to 375 F degrees.
- Start layering the casserole.
- Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish.
- I used a longer baking dish, so that I can put 2 corn tortillas across.
- Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce.
- Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese.
- Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Serve warm.
You'll use: Oven · Large pot · Baking dish
Watch how it's made
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What to serve with Chicken Enchilada Casserole
- Cajun spiced fish tacos Seafood
- Braised Beef Chilli Beef
- Chickpea Fajitas Vegetarian
- Stuffed Bell Peppers with Quinoa and Black Beans Vegetarian
Tips & common questions
How long does Chicken Enchilada Casserole take to make?
About 85 minutes from start to finish — an estimate based on the 14 steps and 4 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Chicken Enchilada Casserole via TheMealDB (open database). ▶ Video. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.