Go Back
A close-up overhead view of a freshly baked Easy Chicken Enchilada Casserole in a white baking dish, topped with melted cheese, cilantro, and green onions.

Easy Chicken Enchilada Casserole

This chicken enchilada casserole delivers all the classic flavors in a simple layered bake. It is hearty, cheesy, and perfect for feeding a crowd.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 37 minutes
Resting Time 10 minutes
Total Time 1 hour 12 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the chicken filling
  • 3 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 can diced green chiles 4 ounces
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the creamy sauce
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 cup red enchilada sauce
For layering
  • 12 corn tortillas cut into strips
  • 2 cans red enchilada sauce 10 ounces each
  • 4 cups shredded Mexican cheese blend divided
  • 1 cup shredded Monterey Jack cheese
For garnish
  • 1/4 cup fresh cilantro chopped
  • 1 cup green onions sliced

Equipment

  • 9 by 13 inch baking dish
  • Large skillet
  • Large bowl

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
  2. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 6 to 7 minutes per side until fully cooked and the internal temperature reaches 165 degrees Fahrenheit. Remove and shred.
  3. In the same skillet cook onion and bell pepper for 4 to 5 minutes until softened. Add garlic and cook for 1 minute, then stir in green chiles, cumin, chili powder, paprika, oregano, salt, and black pepper.
  4. In a large bowl whisk together cream cheese, sour cream, and 1 cup enchilada sauce until smooth.
  5. Add shredded chicken and cooked vegetables to the sauce mixture and stir to combine evenly.
  6. Spread 1 half cup enchilada sauce on the bottom of the baking dish. Add half of the tortilla strips, followed by half of the chicken mixture, and 1 and 1 half cups of shredded cheese.
  7. Repeat the layers with remaining tortillas, chicken mixture, and another 1 and 1 half cups cheese.
  8. Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese and remaining Mexican cheese.
  9. Cover with foil and bake for 25 minutes, then uncover and bake for 10 to 12 minutes until the cheese is melted and bubbly.
  10. Let the casserole rest for 5 to 10 minutes before serving. Garnish with cilantro and green onions.

Notes

For easier prep, cook and shred the chicken ahead of time and assemble the casserole when ready to bake.