Experience the ultimate comfort food with this incredibly easy-to-make Chicken Enchilada Casserole! This delightful layered dinner features succulent shredded chicken, vibrant southwestern corn, a generous blend of cheeses, rich enchilada sauce, soft tortillas, and perfectly balanced seasonings. It’s a flavor-packed meal that brings the heart of Mexican cuisine to your table with minimal fuss.
THE ULTIMATE MEXICAN-INSPIRED CASSEROLE FOR EASY DINNERS
Who can resist a dinner that promises cheesy, savory goodness with effortless preparation? Our Chicken Enchilada Casserole is designed for those bustling weeknights when you crave a delicious, home-cooked meal but simply don’t have hours to spend in the kitchen. Traditional enchiladas, while undeniably tasty, often involve individual rolling and assembly, which can be time-consuming. This casserole reimagines the classic, delivering all the beloved enchilada flavors in a convenient, layered format that’s ready for the oven in minutes.
Beyond its simplicity, this casserole is a true family favorite. Its approachable flavors and assembly-line layering make it an ideal dish for involving kids in the cooking process, turning meal prep into a fun, shared activity. Imagine tender chicken mingled with sweet and spicy corn, all drenched in savory enchilada sauce and blanketed under a gooey layer of melted cheese, with soft tortillas holding every bite together. It’s a dish that not only satisfies hunger but also creates wonderful memories around the dinner table. Perfect for potlucks, weeknight dinners, or even a casual gathering with friends, this enchilada casserole proves that extraordinary flavor doesn’t have to come with extraordinary effort.
FREQUENTLY ASKED QUESTIONS ABOUT ENCHILADA CASSEROLE
If you cut into the casserole immediately after baking, it might be a bit loose. For best results and perfectly set layers, allow it to rest for 5-10 minutes before serving. This brief standing time allows the sauce and cheese to firm up, making for easier and cleaner slices.
No worries! If southwestern style corn isn’t available, fire-roasted corn or any regular canned corn makes an excellent substitute. Just remember to drain it thoroughly to prevent excess moisture in your casserole.
While Colby Jack offers a fantastic melt and flavor, feel free to experiment with other cheeses like sharp cheddar, creamy Monterey Jack, or spicy Pepper Jack for a delicious twist.
Absolutely not! This recipe is incredibly versatile. For a hearty Beef Enchilada Casserole, simply swap the shredded chicken for an equal amount of cooked and seasoned ground beef, then proceed with the recipe as directed.
Yes, flour tortillas are a perfectly acceptable substitute for corn tortillas in this casserole. Just ensure they are roughly the same size as the corn tortillas to maintain even layering.
Yes, this casserole is a fantastic make-ahead meal! Since all the main ingredients are already cooked, you can assemble the entire dish earlier in the day. Cover your baking dish tightly with plastic wrap and then aluminum foil, storing it in the refrigerator. When you’re ready to cook, simply remove the plastic wrap and foil while the oven preheats, then bake as instructed.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, cover with foil and warm in the oven until heated through, or microwave individual portions until warm.
INGREDIENTS FOR A PERFECT CHICKEN ENCHILADA CASSEROLE
Crafting a truly memorable Chicken Enchilada Casserole begins with selecting the right components. While the full, precise measurements are detailed in the recipe card below, here’s a breakdown of the essential ingredients and tips for each:
- Shredded Cooked Chicken: This is the star protein. For ultimate convenience, a store-bought rotisserie chicken works wonderfully and saves a ton of time. Alternatively, you can easily bake or boil a few chicken breasts and shred them yourself for a fresh touch.
- Southwestern Corn: This type of corn often comes seasoned with a blend of peppers and spices, adding an extra layer of flavor and a subtle kick. If you can’t locate it, fire-roasted corn is an excellent substitute for its smoky depth, or simply use regular canned corn, ensuring it’s thoroughly drained to prevent a watery casserole.
- Shredded Colby Jack Cheese: The combination of Colby and Monterey Jack cheeses offers a beautiful melt and mild, creamy flavor that complements the other ingredients perfectly. While pre-shredded cheese is convenient, freshly shredded cheese often melts more smoothly without anti-caking agents. Remember to check the FAQ section above for other delightful cheese options!
- Enchilada Sauce: The soul of any enchilada dish. Whether you opt for a vibrant homemade sauce or a high-quality store-bought variety, both red and green enchilada sauces will deliver fantastic results. Choose your favorite color or alternate for different flavor profiles.
- Essential Seasonings: A blend of salt, ground cumin, garlic powder, onion powder, and black pepper provides the classic Southwestern taste. If you’re short on individual spices, a pre-made taco or fajita seasoning blend can be a quick and effective alternative.
- Corn Tortillas: The foundation of our layered casserole. Corn tortillas contribute an authentic flavor and texture. However, flour tortillas can be seamlessly substituted; just ensure they are of a similar size for even layering. You can even cut the tortillas into strips or smaller pieces if you prefer a less structured, deconstructed feel.
HOW TO ASSEMBLE YOUR CHICKEN ENCHILADA CASSEROLE
Making this chicken enchilada casserole is as straightforward as it gets, allowing you to build layers of flavor with ease. Follow these simple steps to bring your delicious dinner to life:
First, begin by preheating your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray. This crucial step ensures your casserole doesn’t stick and makes for easy serving. In a generously sized mixing bowl, combine the shredded cooked chicken, well-drained southwestern corn, drained green chiles, 2 cups of the shredded Colby Jack cheese, ¾ cup of your chosen enchilada sauce, salt, cumin, garlic powder, onion powder, and black pepper. Stir these ingredients together until everything is uniformly mixed and coated, creating a vibrant and savory filling.
Next, pour another ¾ cup of enchilada sauce into the bottom of your prepared baking dish, spreading it evenly to create a flavorful base. This not only adds moisture but also prevents the first layer of tortillas from drying out. Take six of your tortillas and, one at a time, quickly dip each into the remaining enchilada sauce, ensuring they are fully coated. Arrange these sauce-drenched tortillas in the bottom of the baking dish, allowing them to overlap slightly to cover the entire surface. This forms the first soft and savory layer of your casserole.
Spread half of the flavorful chicken mixture evenly over the layer of tortillas. This ensures that every bite will be packed with the rich chicken and corn blend. Repeat the tortilla layering process: dip the remaining six tortillas in enchilada sauce and place them over the chicken mixture, overlapping as before to form the second tortilla layer. Then, spread the remaining chicken mixture over these tortillas. Finally, generously smooth out any remaining enchilada sauce over the top chicken layer. This keeps the casserole moist and adds another burst of flavor.
The grand finale before baking is to evenly sprinkle the remaining 2 cups of shredded cheese over the entire casserole. This cheese will melt into a golden, bubbly crust, sealing in all the delicious flavors. Bake the casserole, uncovered, for 25-30 minutes, or until the cheese is beautifully melted, golden, and the sauce is bubbling around the edges. Once out of the oven, resist the urge to dive in immediately! Let the casserole stand for 5-10 minutes. This resting period is vital, allowing the layers to set properly, ensuring a cleaner cut and preventing a runny consistency when you serve. It’s the secret to a perfectly structured and satisfying slice of enchilada casserole every time.
After letting it stand for a few minutes, your magnificent Chicken Enchilada Casserole is ready to be portioned and enjoyed. Serve it warm with your favorite toppings for a truly unforgettable meal!
CRAVING MORE ENCHILADA & CASSEROLE RECIPES?
If you’ve fallen in love with the ease and flavor of this Chicken Enchilada Casserole, you’ll be thrilled to explore more of our delicious, comforting recipes. From classic takes on enchiladas to creative casserole variations, there’s something here to satisfy every craving. Discover your next family favorite:
- Lazy Chicken Enchiladas
- Chicken Fajita Casserole
- Bisquick Chicken Enchilada Bake
- Creamy White Chicken Enchiladas
- Chicken Enchiladas with Red Sauce
- Buffalo Chicken Enchiladas
- Air Fryer Chicken Enchiladas
- Malibu Chicken Casserole
- Arroz Con Pollo
- Swiss Enchiladas
- Creamy Shrimp Enchiladas
- White Chicken Enchiladas for Two
- Tater Tot Enchilada Bake
- White Chicken Enchilada Soup
- Chicken Enchilada Soup
- Taco Bell Mexican Pizza
- Taco Bell Enchiritos
- Taco Bell Chili Cheese Burritos
Chicken Enchilada Casserole
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Ingredients
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- 15 ounce can southwestern corn, well-drained
- 4 ounce can green chiles, drained
- 4 cups shredded colby jack cheese (divided use)
- 3 cups enchilada sauce (divided use)
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 12 corn tortillas (or flour tortillas)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, stir together 3 cups shredded cooked chicken, 15 ounce can southwestern corn, well-drained, 4 ounce can green chiles, drained, 2 cups shredded colby jack cheese, ¾ cup of the enchilada sauce, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon black pepper until well combined.
- Add ¾ cup of the enchilada sauce to the bottom of the baking dish, coating the bottom.
- Take 6 of the tortillas, and one at a time, dip them until fully coated in the enchilada sauce. Then, place them in the baking dish; they will overlap.
- Spread out ½ of the chicken mixture on top.
- Again, take 6 of the tortillas, dip them in enchilada sauce, and add on top.
- Spread out the remaining chicken mixture.
- Smooth out the remaining enchilada sauce over the chicken.
- Top with the remaining 2 cups of shredded cheese.
- Bake, uncovered, for 25-30 minutes until bubbly.
- Let stand for 5-10 minutes to set up before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This can make 6-8 servings depending on your serving size.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.