Mexican food, especially Chicken Enchilada Casserole, is a huge favorite in my home. We love the authentic taste of well seasoned chicken wrapped in tortilla and topped with cheese and green enchilada sauce. This chicken enchilada casserole recipe is not only delicious, but is a quick and easy meal done in half the time. How? I use rotisserie chicken which is just as flavorful as cooking the chicken from scratch. Rotisserie chicken is great to use because mainly because it is already prepared and seasoned to perfection. Today I will share this easy dinner idea that can be enjoyed any night of the week.
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Jump to Recipe Print RecipeWhy You’ll Love this Recipe
Second to only tacos, Chicken Enchiladas are my favorite Mexican dish. And I love this recipe simply because it’s delicious and it’s so easy to make. I know you will love it too after you try it. I got this recipe many years ago from a friend and every time I make it, it’s a crowdpleaser. The flavorful chicken, green enchilada sauce, the Mexican blend of cheeses, garlic and the caramelized onion, all come together perfectly to make a truly authentic Mexican dish. This dish is great for any night of the week, weekend or gathering.
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Ingredients for Chicken Enchiladas
Here is what you will need to make this recipe:
- Rotisserie Chicken: Shredded Rotisserie chicken is a quick and easy solution to making delicious enchilada casserole. If you don’t have rotisserie chicken, you can use any chicken you have.
- Enchilada Sauce: You can use homemade Enchilada sauce or store bought enchilada sauce for this recipe. The enchilada sauce will give the casserole a tangy and slightly spicy taste.
- Mexican Blend Cheese: This blend of cheese includes Monterey jack, cheddar, asadero and queso quesadilla cheese yield a creamy and delicious topping that melts perfectly atop this casserole.
- Corn Tortilla: Corn tortilla are the base of the casserole. I use store bought corn tortillas, but homemade tortilla are great if you have them
- Onion: Onion serves as a savory flavor enhancer.
- Garlic: Garlic adds a fragrant, slightly sweet taste to the casserole.
- Salt: Salt heighten the overall taste of the dish.
- Black Pepper: Black pepper enhances the flavor of enchiladas and gives then a slight kick.
- Vegetable Oil: Vegetable oil is used to lightly fry the corn tortillas.
Chicken Enchilada Casserole Recipe Variations
- Use a Different Sauce: This recipe is so good as is, but there are a few ways you can change it to make it your own. Instead of using green enchilada sauce, but you can substitute this sauce with the red enchilada sauce or salsa verde.
- Use a Different Protein: This recipe can be used with homemade shredded chicken instead of rotisserie, ground beef or ground turkey.
- Additions: The options are endless when it come to what you can add to this recipe. For extra flavor, you can add additional seasonings such as garlic powder, onion powder or cumin. Feel free to add refried beans or black beans for a heartier meal. Add a topping to complete this dish by adding black olives, tomatoes and onions.
I love to make my enchiladas with green enchilada sauce, but you can substitute this sauce with the red enchilada sauce totally your preference. If you want to prepare the chicken from scratch instead of using the rotisserie chicken, you can season and bake or boil a few pieces of skinless chicken breast and/or thighs instead. Other substitutions can be a different blend of cheeses or the addition of garlic powder, onion powder or cumin to give it a unique taste. Don’t be afraid to experiment with flavors, you won’t go wrong.
What You Will Need
Instructions for Chicken Enchiladas
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
2. Sauté the Onions and Garlic:
Warm a pan over medium heat then add 3 tablespoons of olive oil. Sauté the diced onion for about 5 minutes. Add the minced garlic and sauté for an additional 5 minutes. After a total of 10 minutes, remove the onions and garlic from the pan and set them aside. You onions should be slightly caramelized.
3. Frying the Tortillas
Warm a small pan over medium heat and add just enough vegetable oil to coat the bottom. Fry each tortilla for about 30 seconds (just until soft and flipping to cook both sides), then place them on paper towels to drain. This step softens the tortillas so they roll more easily and pick up extra flavor.
4. Preparing the Chicken Filling
In a large bowl, add the shredded chicken, the sautéed onions and garlic, 1 cup of the four-cheese blend, and 1 cup of the enchilada sauce. Season with the salt and black pepper. Stir until everything is well combined and the chicken is evenly coated.
5. Assembling the Enchiladas:
Ladle a small amount of enchilada sauce into the bottom of a baking dish, just enough to lightly coat it. Place some of the chicken mixture along the center of each tortilla, then roll it up and place it seam-side down into the baking dish. Repeat until all tortillas are filled and arranged in the dish.
6. Bake
Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining cheese on top of the enchiladas. Transfer the baking dish to the preheated oven.
Bake the enchiladas for about 20 minutes, or until the cheese is melted and bubbly. Enjoy these flavorful chicken enchiladas as-is or pair them with sour cream, guacamole, or fresh pico de gallo for an even more delicious meal!
What to Serve With Chicken Enchilada Casserole
Chicken Enchilada pairs well with Mexican-style rice and refried beans. You can top the enchiladas with a pico de gallo sauce, cilantro and guacamole. However you choose to serve it, it’s sure to be a satisfying meal.
What to Do With Leftovers
Leftover enchiladas can be stored safely in your refrigerator if you follow proper cooling and packaging techniques. Once they have cooled to room temperature, transfer them to an airtight container or wrap them tightly in plastic wrap followed by aluminum foil. This method prevents the enchiladas from drying out or absorbing other flavors from the fridge. Refrigerated leftovers should ideally be consumed within 3–4 days to ensure both quality and safety. If you have more enchiladas than you can eat in a few days, freezing is a great option. To freeze, let the enchiladas cool completely, then arrange them on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag; this helps prevent them from sticking together. Properly frozen enchiladas can last for 2–3 months.
When it’s time to reheat, you have a few options based on your available time and desired texture. For a quick method, place the enchiladas in a microwave-safe dish, cover them with a damp paper towel, and microwave on high for 2–3 minutes—stirring or rotating the dish halfway through ensures even heating. If you prefer a crisper finish, reheat in an oven: place the enchiladas in an oven-safe dish, cover with foil, and bake at 350°F for 15–20 minutes, or slightly longer if reheating directly from frozen. Always ensure the internal temperature reaches 165°F before serving, as this guarantees that the dish is heated thoroughly and safely.
Try These Other Great Recipes
Yes. You can assemble the enchiladas ahead of time and refrigerate them before baking.
However, it’s best to avoid adding too much sauce until just before baking to prevent the tortillas from becoming overly soggy.
Traditionally, corn tortillas are preferred. Flour tortillas can be used but will yield a softer texture.
Chicken Enchilada Casserole
8
servings15
minutes27
minutesIngredients
1 rotisserie chicken, shredded
28 oz can of enchilada sauce
12 corn tortillas
3 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound four-cheese Mexican blend, divided
1 teaspoon black pepper
2 teaspoons salt
Vegetable oil for frying
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Warm a pan over medium heat and add 3 tablespoons of olive oil.
- Sauté the diced onion for about 5 minutes.
- Add the minced garlic and sauté for an additional 5 minutes.
- After a total of 10 minutes, remove the onions and garlic from the pan and set them aside.
- Warm a small pan over medium heat and add enough vegetable oil to coat the bottom.
- Fry each tortilla for about 30 seconds (just until soft), then place them on paper towels to drain.
- This step softens the tortillas so they roll more easily and pick up extra flavor.
- In a large bowl, add the shredded chicken, the sautéed onions and garlic, 1 cup of the four-cheese blend, and 1 cup of the enchilada sauce.
- Season with the salt and black pepper.
- Stir until everything is well combined and the chicken is evenly coated.
- Ladle a small amount of enchilada sauce into the bottom of a baking dish, just enough to lightly coat it.
- Place some of the chicken mixture along the center of each tortilla, then roll it up and place it seam-side down into the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered.
- Sprinkle the remaining cheese on top of the enchiladas.
- Transfer the baking dish to the preheated oven.
- Bake the enchiladas for about 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let them rest a minute or two, then serve hot.
