Dinner · Mexican

Chicken Enchilada Casserole

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 12, 2026

This is enchilada flavor without the fuss of rolling a single tortilla. The chicken simmers right in the sauce so it turns tender and flavorful, then everything gets layered like a lasagna and baked until bubbly. It comes together with just four ingredients, which makes it a weeknight lifesaver.

Jump to recipe
Chicken Enchilada Casserole

Why you'll love this

  • Only four ingredients and no tortilla rolling required.
  • The chicken cooks right in the sauce for maximum flavor.
  • Naturally gluten-free thanks to corn tortillas.
  • Great for feeding a family on a busy night.

EveryDayMeal recipe

Chicken Enchilada Casserole

Prep
10m
Cook
45m
Total
55m
Serves
4
Level
Easy

Ingredients

  • one 14 oz jar enchilada sauce
  • 3 cups shredded Monterey Jack cheese
  • 6 corn tortillas
  • 2 boneless skinless chicken breasts

Equipment

  • Small pot with lid
  • Two forks for shredding
  • Baking dish
  • Measuring cups

Instructions

  1. Cut each chicken breast into about 3 chunks so they cook faster and place them in a small pot. Pour most of the enchilada sauce over the top (reserve about 1/4 cup for the bottom of the baking dish).
  2. Cover and cook over low to medium heat until the chicken is cooked through, about 20 minutes. You do not need to add any water since the chicken cooks in the sauce, but stir every few minutes so nothing sticks to the bottom.
  3. Lift the chicken out of the pot and shred it into bite-size pieces with two forks. Keep the remaining sauce in the pot for layering.
  4. Preheat your oven to 375 degrees F so it is fully heated by the time the casserole is assembled.
  5. Spread the reserved 1/4 cup enchilada sauce across the bottom of a baking dish so the tortillas do not stick. Lay down 2 tortillas to cover the bottom.
  6. Top the tortillas with a third of the shredded chicken, a third of the remaining sauce, and a third of the cheese so every layer is evenly coated.
  7. Repeat two more times: 2 tortillas, chicken, sauce, and cheese, finishing with a generous layer of cheese on top.
  8. Bake uncovered for 20 to 30 minutes, until the casserole is bubbling and the cheese on top has melted and started to brown. Let it rest 5 minutes before serving warm.

Tips from the kitchen

  • Poaching the chicken directly in the sauce keeps it juicy and skips a separate step, so do not be tempted to add water.
  • Warm the corn tortillas for a few seconds first if they feel stiff, which helps them soften into the layers.
  • Let the casserole rest 5 minutes after baking so the layers set and slice cleanly instead of sliding apart.

Estimated nutrition per serving: 470 cal · 38g protein · 22g carbs · 26g fat

Make it your own

  • Swap in shredded cheddar or a Mexican cheese blend for the Monterey Jack.
  • Use rotisserie chicken and skip the poaching step to make it even faster.
  • Stir a can of drained black beans or corn into the chicken for a heartier casserole.

Storing & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered with foil in a 350 degree F oven until hot. You can assemble it a day ahead and bake straight from the fridge, adding a few extra minutes.

Good to know

Can I use flour tortillas instead of corn?
Yes, flour tortillas work fine and layer nicely, though the dish will no longer be gluten-free and the texture will be a bit softer.
Can I make this ahead?
Absolutely. Assemble the casserole, cover, and refrigerate up to a day ahead, then bake when ready, adding 5 to 10 extra minutes since it starts cold.
What should I serve with it?
It pairs well with rice, a simple green salad, or toppings like sour cream, sliced avocado, cilantro, and scallions.
Can I freeze it?
Yes. Freeze the baked casserole tightly wrapped for up to 3 months, then thaw overnight and reheat covered in a 350 degree F oven until hot throughout.

Related recipes