Your weeknights are about to get a whole lot tastier with this easy chicken enchilada casserole. It’s the ultimate combo of easy, speedy, and mouthwateringly good! Featuring tantalizing layers of canned chicken, creamy green chile sauce, and corn tortillas topped with melted cheese! You will have the best dinner on the table with minimal effort and only 8 pantry ingredients!
When it comes to comfort food, nothing hits the spot like an old-fashioned home-cooked meal. And few recipes hit the mark as perfectly as our Chicken Carbonara, creamy chicken noodle soup, and Cheesy Potato Casserole. But this easy layered chicken enchilada casserole might just take the show!
❤️ Why I Love this Easy Chicken Enchilada Casserole
Now I will be honest. A green chicken enchilada casserole is not the most beautiful dish. It won’t win any Michelin Stars for beautiful plating. Truly it’s not an Instagram star winner as far as looks go. But what it lacks in visual appeal when plated, it more than makes up for in flavor!
When I was a kid, my mom would always make the best casseroles. They were known to us as comfort food. But for my mom, I think it was simply a way to make a quick and easy dinner to feed her army of 9 kids!
No matter why she made it, this creamy green chile chicken enchilada casserole has always been one of my favorites. It is incredibly easy to toss together when you are pressed for time. Yet it is still extraordinarily filling and full of comfort in each bite!
Plus it can be made ahead of time and frozen! Thus making it the perfect freezer meal that you can quickly heat and serve later!
I cut this chicken enchilada casserole into 12 servings and it easily feeds our family of 6.
But if you have company or bottomless pit teenagers, you might want to consider making two chicken enchilada casseroles to feed the hungry horde.
🍗 Ingredients
One benefit of this recipe is its use of many shelf-stable ingredients that I keep stocked in our storage pantry. So it’s great when you need an easy family dinner, but don’t have time to go grocery shopping. Most items will already be on the shelf!
Canned Chicken: I prefer to use my home canned chicken. Because obviously why wouldn’t you? But if you don’t have this luxury, you can use 3 regular 12.5 oz cans of chicken breast. Just make sure to pick chicken packed in water without a lot of additives.
Green Chiles
Minced Onions: I use freeze-dried minced onions. This is merely for ease of using shelf-stable foods. But fresh onions are amazing in this recipe as well.
Campbell’s® Condensed Cream of Chicken Soup
Swanson® Chicken Broth
Corn Tortillas: Does it matter what kind of tortillas? Actually yes. Because the enchiladas have a lot of creamy sauce, it is important to use corn tortillas, because they’re more durable, won’t turn soggy, and less likely to fall apart than flour tortillas.
Shredded cheese: You can use many different blends of cheese and still have it taste amazing. Currently, my favorites are a Monterey jack, or a Mexican cheese blend.
Panko Bread Crumbs: This is a completely optional ingredient. But it can add a delightful crunch that contrasts nicely with the soft, rich texture of the enchiladas beneath.
💡 QUICK TIP
This is a great recipe to bring the kids with you to the kitchen. It’s simple enough that they can help toss it together and create a special time together as they learn to cook by your side.
✍🏻 Instructions
Preheat the Oven: preheat the oven to 350 degrees.
Fry The Tortillas: Spritz an electric griddle or frying pan with a very small amount of cooking spray or butter and fry the corn tortillas for a 1-2 minutes on each side. This will prevent the casserole from becoming soggy. Don’t let them get crispy. They should be warm, but still pliable.
Cook the Filling: In a deep fry pan or saucepan, combine the minced onion, canned chicken, green chiles, Swanson® Chicken Broth and Campbell’s® Condensed Cream of Chicken Soup.
Cook on medium heat for 3-5 minutes until mixture is warm and creamy. Stir occasionally and break up the chicken chunks into smaller pieces. But be sure to not let the mixture boil. Set the mixture aside, but keep it warm.
Cut the Tortillas: Cut your tortillas in half. This will allow you to line the pan edge to edge.
Add a Layer of Tortillas: Line the bottom of your casserole dish with the cut tortillas. Try not to overlap the tortillas.
Layer the Chicken Filling: After you lay your tortillas down, add 1/3 of the chicken mixture and spread it around.
Sprinkle the Cheese: Sprinkle on 1/3 of the shredded cheese.
Layer and Layer again: Add another layer of corn tortillas, chicken filling, and cheese. Repeat the layering for a total of 3 layers.
💡 QUICK TIP
I use a 9 X 13 baking dish and get 3 layers. But if you want more than 3 layers to your enchilada casserole, you can use a smaller pan and have more layers for a deeper enchilada casserole.
One last layer of cheese: Top it off with one last generous sprinkle of cheese.
Sprinkle with Panko (optional): Sprinkle 1/2 cup panko breadcrumbs on top.
Bake in the Oven: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to get that deliciously browned cheesy top.
Slice and Serve: Allow to sit for 5-10 minutes to firm up slightly before slicing and serving.
🍽️ Serving Tips
For the perfect finishing touch to your chicken enchilada casserole, I love to add a little bed of lettuce for a fresh crispy texture, toss on some sliced olives for a pop of briny goodness, and finally top it all off with a generous dollop of sour cream. For a splash of color and a hint of freshness, I sprinkle over some chopped chives or tear up a few leaves of cilantro. Or even a spoonful of fresh pico de gallo. It’s these little touches that turn a simple meal into a feast for the senses!
Enjoy!
📆 Storing Leftovers
Leftover enchilada casserole typically lasts up to about 5 days in the refrigerator.
To ensure it stays as fresh as possible, follow these storage tips:
- Cool Down: Allow the casserole to cool to room temperature before storing it to prevent condensation, which could make it soggy. However, don’t leave it out for more than 2 hours to avoid bacterial growth.
- Airtight Container: Transfer the casserole to an airtight container. If you can’t transfer it, tightly cover the original dish with plastic wrap or aluminum foil.
- Refrigerate Promptly: Place the sealed casserole in the refrigerator. Try to store it in the coldest part of the fridge, away from the door, to maintain a consistent temperature.
- Freezing for Longer Storage: If you want to keep the enchilada casserole for more than a few days, consider freezing it. Make sure it’s in a freezer-safe container or wrap it well with foil. It can last in the freezer for up to 2-3 months. When you’re ready to eat, defrost it in the refrigerator for 24 hours before reheating.
To reheat the leftovers, just put them in the microwave for about 4 minutes on medium power or in the oven at 350°F (177°C) for about 10 minutes. When reheating, make sure it’s heated through to an internal temperature of 165°F (74°C) to ensure food safety. Enjoy your enchiladas!
🧊 Make it a Freezer Dinner
I mentioned earlier that this chicken enchilada casserole also makes an amazing freezer dinner! When assembling it, make sure you are using a freezer safe dish or an Ez Foil disposable casserole pan with lid.
Layer all your ingredients the same as you would if you were baking it right away.
Wrap the casserole dish tightly with aluminum foil, making sure to press the wrap against the surface of the casserole to eliminate as much air as possible. Make sure it’s sealed well around the edges.
Use a permanent marker to label the foil with the name of the dish, the date it was frozen and the cooking instructions. Place in a level spot in the freezer.
When you need a quick and easy family dinner, pull it out of the freezer and bake it according to the instructions below!
Bake From Frozen:
- Preheat your oven to 375°F
- Remove from freezer
- Bake for 45 minutes
- Remove the foil and bake for another 10-15 minutes or until the cheese is bubbly and the casserole is heated through.
👩🏻🍳 Chicken Enchilada Variations
- Chicken: If you want a fresher take on this recipe, you can use freshly shredded chicken or leftover shredded chicken from a rotisserie chicken. Both have amazing results in this recipe.
- Beans: Adding a layer of refried beans, pinto beans or even black beans adds a nice variation if you love beans in enchiladas.
- Tortillas: This recipe works well with both white and yellow corn tortillas. I have made it with flour tortillas, and while it DOES technically work – the texture is much different. So take that under consideration before you substitute flour tortillas in place of corn tortillas.
- Cheese: I typically make this dish with Monterey Jack cheese or a 3 cheese Mexican Cheese blend, but other great options are Queso Chihuahua, Asadero or Oaxaca, Queso Fresco, cheddar, mozzarella, colby jack, and pepper jack.
- Additions: You can add other ingredients to your casserole such as canned corn, diced bell peppers, sautéed onions instead of minced onion flakes, and a sprinkle of Cotija cheese inbetween each layer.
🍴What to Serve with this:
Sweet Southern Cornbread
Salsa Fresca
Zesty Avocado Salsa
Fresh Fruit Salad
Raspberry Fluff Salad
💭 FAQs
To keep your tortillas from getting soggy or ripping, a quick fry in your preferred oil for roughly 10 seconds on each side works wonders. Aim for them to be slightly crispy yet bendable. This not only creates a protective layer against the sauce but also enhances the taste.
Given the moisture from the sauce and fillings in enchiladas, corn tortillas are the best choice because they’re more durable and less likely to fall apart than flour tortillas.
Yes, covering an enchilada casserole while baking can help prevent the top from drying out too quickly and ensure that the heat is evenly distributed, allowing the casserole to cook thoroughly. Typically, you would cover the casserole with foil for the majority of the baking time, then remove the foil near the end to allow the top to become nicely browned and crispy. This method helps to keep the enchiladas moist and the cheese on top melty and golden.
The best cheese for enchiladas can vary depending on personal preference and the specific flavor profile you’re aiming for in your dish. Usually Monterey Jack, Queso Chihuahua, Asadero or Oaxaca, Queso Fresco, or a Mexican Blend are highly favored because they melt well and don’t overpower the flavor of the enchiladas. Feel free to mix your cheeses in any combination you like.
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Easy Green Chile Chicken Enchilada Casserole Bake
Green Chile Chicken Enchilada Casserole - w/ only 8 ingredients in this easy Mexican dish the entire family loves. Doubles as a great Freezer Meal.
Ingredients
- 1 quart home canned Chicken (or 3 regular 12.5 oz canned chicken breast)
- 4 oz can chopped Green Chilies
- 4 Tablespoons dried Minced Onion (or one fresh onion minced)
- 1 can Campbell's® Condensed Cream of Chicken Soup
- 1 1/2 cups Swanson® Chicken Broth
- 12-18 corn tortillas
- 4 cups shredded cheese
- 1/2 panko bread crumbs (optional)
Instructions
Assemble The Casserole:
- Preheat the oven: preheat the oven to 350 degrees.
- Fry the tortillas: spritz an electric griddle or frying pan with a very small amount of cooking spray or butter and fry the corn tortillas for a 1-2 minutes on each side.
- Prepare the chicken filling: in a large skillet, combine chicken, onion, soup, and chicken broth. Heat over medium heat 3-5 minutes stirring occasionally until warm (do not boil) Set chicken mixture aside, but keep warm.
- Cut the tortillas: cut your tortillas in half. This will allow you to line the pan edge to edge.
- Add a layer of tortillas: line the bottom of your casserole dish with the cut tortillas. Try not to overlap the tortillas.
- Layer the chicken filling: cover with 1/3 of the heated chicken mixture.
- Layer the cheese: Sprinkle on 1/3 of the shredded cheese.
- Repeat layers: make 2 more layers
- Finish with cheese: top it off with one last generous sprinkle of cheese.
- Panko topping (optional): Sprinkle 1/2 cup panko breadcrumbs on top.
Baking Instructions:
- Cover and bake: cover with aluminum foil and bake for 15 minutes.
- Remove cover: remove the foil and bake for an additional 5-10 minutes to get that deliciously browned cheesy top.
- Slice and Serve: Allow to sit for 5-10 minutes to firm up slightly before slicing and serving.
Freezer Dinner Instructions:
Wrap the casserole dish tightly with aluminum foil, making sure to press the wrap against the surface of the casserole to eliminate as much air as possible. Make sure it’s sealed well around the edges.
Use a permanent marker to label the foil with the name of the dish, the date it was frozen and the cooking instructions. Place in a level spot in the freezer.
- Preheat your oven to 375°F
- Remove from freezer
- Bake for 45 minutes
- Remove the foil and bake for another 10-15 minutes or until the cheese is bubbly and the casserole is heated through.
Notes
- panko breadcrumbs can be eliminated if you don't like a crispy top.
- If you are a cheese lover, go ahead and use more cheese.
- While I typically cut this into 12 servings, but be aware when planning how much you'll need, know that many people often want seconds of this dish.
- This can also be made ahead of time, cover before cooking and store as a freezer meal. Remove from Freezer in the morning and thaw in the fridge. Cook, as usual, that evening.
Leftover Storage:
Leftover enchilada casserole typically lasts for about 3 to 5 days in the refrigerator. Cool it to room temperature before storing to avoid sogginess, but don't leave it out for over 2 hours to prevent bacterial growth. Store it in an airtight container or tightly wrap the dish, and refrigerate, preferably in the coldest part of the fridge. For longer storage, freeze the casserole in a freezer-safe container for up to 2-3 months, and defrost in the refrigerator for 24 hours before reheating.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 392Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 894mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 29g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.
Originally published 12/12/2017 – Recently updated with fresh content, better layout, and more tips for your convenience.