Oh, you know those nights when only something warm, cheesy, and bursting with Tex-Mex flavor will do? I’m talking about those dishes that feel like a big, cozy hug right after you take that first bite. Well, this chicken enchilada casserole is exactly that – a total game-changer for weeknights or even game day! We’re skipping the whole rolling-tortillas-one-by-one thing because, let’s be real, who has time for that? This is all about layers of deliciousness, made super easy with that handy rotisserie chicken shortcut. It’s the kind of food that just brings everyone to the table, which is exactly what my grandmother Eleanor taught me was so important – turning simple meals into treasured family moments, just like we share here at Recipes To Keep (learn more about us!). Feel free to follow along on Facebook too! Come see how easy it is to make!
- Why You'll Love This Easy Chicken Enchilada Casserole
- Ingredients for Your Chicken Enchilada Casserole
- How to Make a Layered Chicken Enchilada Casserole
- Corn vs Flour Tortillas for Casserole
- Tips for the Best Chicken Enchilada Casserole
- Make Ahead and Freeze Your Enchilada Bake
- Chicken Enchilada Casserole Calories and Nutrition
- Frequently Asked Questions about Chicken Enchilada Casserole
- Serving Suggestions for Your Tex-Mex Favorite
Why You’ll Love This Easy Chicken Enchilada Casserole
Seriously, this casserole is a lifesaver! Here’s why it’s going to become a fast favorite:
- Super Easy: We’re talking layered magic, no rolling required! It’s perfect for busy weeknights.
- Rotisserie Chicken Shortcut: Using pre-cooked chicken means you get that delicious flavor without all the extra prep. So smart!
- Flavor Explosion: Tangy enchilada sauce, savory chicken, and that gooey, melted cheese blend? Yes, please! It’s pure Tex-Mex heaven.
- Family Favorite: This is one of those ‘Tex-Mex family casseroles’ that everyone, little ones included, will cheer for.
- Make Ahead Friendly: Got plans later? Assemble it now and bake it later. It’s a dream for meal planning.
- Pantry Staple Potential: Many of the ingredients are things you might already have on hand for those ‘weeknight pantry dinners.’
Ingredients for Your Chicken Enchilada Casserole
Alright, let’s talk about what you’ll need to pull this deliciousness together. It’s pretty straightforward, and using rotisserie chicken is such a smart shortcut! Here’s the list:
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (that’s about one small onion)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 ounce) can enchilada sauce – go red or green, whatever you love!
- 1 (4 ounce) can diced green chilies, don’t drain ’em!
- 1 1/2 cups shredded rotisserie chicken – easy peasy!
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 (6-inch) corn tortillas, cut into quarters (or about 5-6 small flour tortillas, also cut up!)
- Optional toppings: a dollop of sour cream, some fresh chopped cilantro, maybe a few sliced jalapeños if you like a little kick!
How to Make a Layered Chicken Enchilada Casserole
Okay, so making this layered chicken enchilada casserole is honestly so simple, you’ll wonder why you ever bothered with the rolling part! It’s one of my favorite examples of how that whole rotisserie chicken shortcut really saves the day. Let’s get this deliciousness into the oven! This is a perfect dish for easy weeknight meals and a hearty addition to your main dishes.
Preparing the Sauce and Chicken Mixture for Chicken Enchilada Casserole
First things first, let your oven do a little warming up – crank it to 375°F (190°C). While that’s happening, grab a skillet and get that olive oil nice and warm over medium heat. Toss in your chopped onion and let them get soft and pretty, about five minutes. Then, add in that minced garlic, chili powder, cumin, oregano, salt, and pepper, and just cook for another minute until it smells amazing. Stir in your enchilada sauce and those diced green chilies (don’t drain them!), give it a gentle simmer, then pull it off the stove. Now, in a separate bowl, fluff up your shredded rotisserie chicken, then mix in half a cup of that yummy sauce mixture and half a cup of the Monterey Jack cheese. You want that chicken good and coated!
Assembling Your Chicken Enchilada Casserole Layers
Alright, time to build this thing! Take those tortilla quarters you made and dump them into the bowl with the *rest* of the enchilada sauce mixture. Give them a gentle toss so every single piece gets a little saucy goodness. Now, grab your 9×13 inch baking dish. Spread about half of those sauced tortillas right on the bottom – think of it as your first yummy layer. Then, spoon that chicken and cheese mixture evenly over the top of the tortillas. Don’t worry about it being perfect, just get it spread out. Finally, top everything with the rest of those saucy tortilla pieces. It’s like a tortilla blanket!
Baking and Finishing Your Easy Enchilada Bake
Now for the best part – the cheese! Sprinkle that remaining Monterey Jack and all of the cheddar cheese right over the top. Pop it into your preheated oven for about 20 to 25 minutes. You’re looking for that cheese to be all melted and perfectly bubbly – you know, the kind that gives you those amazing cheesy oven pulls! Once it’s golden and gorgeous, carefully take it out. Let it rest for about 5 minutes before you dig in. This helps everything settle and makes it easier to serve. Top with your favorite fixings if you like!
Corn vs Flour Tortillas for Casserole
When you’re making a layered chicken enchilada casserole like this, the tortilla choice really does make a difference, and it’s totally a personal preference thing! If you’re going for that classic, authentic enchilada vibe, then corn tortillas are your go-to. They have a slightly earthier flavor and a softer texture after they’ve soaked up all that delicious sauce. Plus, when they bake, they get these lovely little tender edges that are just divine. We cut them into quarters here, which makes them super easy to layer and eat.
On the other hand, if you love a slightly chewier casserole or maybe you just have flour tortillas on hand, they work beautifully too! They tend to hold their shape a little more and give the casserole a bit more structure. I find they absorb the sauce nicely, and you still get that wonderful melty cheese action. So really, whether you pick corn or flour tortillas in your casserole, you can’t go wrong with this dish. It’s all part of making your own perfect version of our ‘corn vs flour tortillas casserole’ debate!
Tips for the Best Chicken Enchilada Casserole
You know, even though this casserole is super easy, there are just a few little tricks I’ve picked up over the years that really make it shine. It’s all about those little details that turn a good dish into a *great* one! Getting the sauce just right is key – not too thick, not too runny. You want it to coat those tortillas and chicken perfectly, not leave a watery pool at the bottom. And for dryness? Trust me, that little bit of extra sauce in the chicken mixture and making sure every tortilla gets coated helps a ton!
Another thing my grandma Eleanor always stressed was using good quality cheese and letting it melt properly. Don’t be shy with that Monterey Jack and cheddar! I always make sure they’re shredded right before they go on top so they melt into that perfect cheesy blanket. It’s these touches that really make this a keeper, and I’m happy to share how we do it here at Recipes To Keep!
Make Ahead and Freeze Your Enchilada Bake
Life gets crazy, right? That’s why I love that this chicken enchilada casserole is totally make-ahead friendly. You can assemble the whole thing, just hold off on the baking. Cover it really well – first with plastic wrap, then a layer of foil to keep all that goodness sealed in. Pop it in the freezer, and it’ll keep beautifully for up to 3 months! Then, when you need a quick dinner, just thaw it overnight in the fridge. You might need to add a few extra minutes to the baking time, but honestly, it’s so worth it to have this ready to go.
This is one of those meals that’s a lifesaver for busy weeks or even unexpected guests. Just remember to thaw it properly in the refrigerator before you pop it into that 375°F oven. It’s the ultimate ‘make ahead freeze enchilada bake’ solution that still tastes amazing!
Chicken Enchilada Casserole Calories and Nutrition
One of the best things about this easy chicken enchilada casserole is that it’s not only delicious and satisfying, but it also packs a good amount of protein and flavor without being totally over the top. We estimate that one serving of this casserole comes in at around 450 calories. Of course, this is an ‘enchilada casserole calories per serving’ estimate and can vary a bit depending on the exact brands you use and how much cheese you pile on top! It’s a perfectly balanced meal, especially when paired with a simple side salad.
Frequently Asked Questions about Chicken Enchilada Casserole
Got questions about this easy chicken enchilada casserole? I get it! It’s always good to know the little things to make sure your dish turns out perfect. Here are a few things folks often ask me!
Can I use different types of cheese in this casserole?
Oh, absolutely! While I love the classic combo of Monterey Jack and cheddar for that perfect stretch and flavor, feel free to get creative! Pepper Jack adds a nice little kick, and I’ve even seen folks use crumbled cotija for a salty bite. As long as it’s a good melting cheese, you’re golden. Just stick to about 2 cups total, and it’ll be delicious!
Can I make this chicken enchilada casserole vegetarian?
You sure can! Instead of the rotisserie chicken, you can totally swap it out for about 2 cups of black beans or pinto beans. Just rinse and drain them well. Some people like to add corn, or even some sautéed zucchini or peppers for extra veggies. It makes for a fantastic vegetarian Tex-Mex bake! You might even find a tasty chili recipe on my site that inspires some veggie additions!
How do I prevent my chicken enchilada casserole from being dry?
That’s a super common concern, but don’t worry! The key is to make sure your sauce isn’t too thick and that your tortillas and chicken get good and coated. Mixing the rotisserie chicken with some of the sauce and cheese helps keep it moist. Also, don’t skimp on that sauce layer when you’re tossing the tortillas – every little bit helps keep things tender. If you ever want another cozy Tex-Mex recipe, check out my chicken tortilla soup!
Can I use red and green enchilada sauce together?
Yes, you absolutely can! That’s a fantastic idea if you want a milder flavor or like both red and green enchilada sauce. You could even layer them separately if you wanted a visual difference, or just mix them together in the sauce bowl before coating your tortillas. It adds a little something special without any extra work!
Serving Suggestions for Your Tex-Mex Favorite
This chicken enchilada casserole is a star all on its own, but serving it with a few classic sides really makes it a complete meal, perfect for those family dinners or game-day bakes! We love pairing it with a simple, refreshing Mexican street corn salad – the creamy, tangy corn is just divine with the cheesy enchiladas. And for parties? You absolutely cannot go wrong with a batch of my famous 7-layer taco dip! It’s always a massive hit with any crowd, making this casserole a true Tex-Mex family favorite.
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Easy Chicken Enchilada Casserole
A comforting, layered chicken enchilada casserole made with rotisserie chicken. This recipe skips the rolling and offers options for red or green sauce, with corn or flour tortillas.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (from 1 small onion)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 ounce) can enchilada sauce (red or green)
- 1 (4 ounce) can diced green chilies, undrained
- 1 1/2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 (6-inch) corn tortillas, cut into quarters
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more until fragrant.
- Stir in the enchilada sauce and diced green chilies. Bring to a simmer, then remove from heat.
- In a bowl, combine the shredded rotisserie chicken with 1/2 cup of the enchilada sauce mixture and 1/2 cup of the shredded Monterey Jack cheese.
- In a separate bowl, combine the remaining enchilada sauce mixture with the tortilla quarters. Toss gently to coat.
- Spread half of the coated tortilla quarters in the bottom of a 9×13 inch baking dish.
- Layer the chicken mixture evenly over the tortillas.
- Top with the remaining tortilla quarters.
- Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with optional toppings if desired.
Notes
- For a make-ahead and freezer-friendly option, assemble the casserole but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.
- You can use flour tortillas instead of corn tortillas. Cut them into strips or squares.
- For a different flavor profile, try using green enchilada sauce and adding a can of drained, diced jalapeños to the sauce mixture.
- This casserole freezes well after baking. Let it cool completely, then wrap individual portions or the entire dish tightly. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg