Chicken Enchilada Casserole | Mile’s Kitchen Cafe


This Chicken Enchilada Casserole will become your new favorite dinner all week. Very simple, very fast, very delicious!

A piece of chicken enchilada casserole

If we were talking about a simple weeknight dinner, it wouldn’t be much better than an easy chicken enchilada casserole.

Come together quickly. It’s insanely delicious. And the ingredients are basic and store-friendly (is that a thing? Let’s make it a thing).

I mean, you can’t go wrong with a saucy cheese casserole. This is the goalkeeper.

Close up of enchilada chicken casserole on white plate

Lay it in layers

This recipe inspired me after I was sent by a blog reader, Kelsie A. The premise is very simple.

And it’s super handy because you don’t have to pre-cook or over-prepare any of the ingredients before assembling (let’s pray today the day there is roast chicken).

Layers directly:

  • sauce (I use a mixture of green enchilada and green sauce)
  • The tortilla (I cut the corn tortilla in half and peeled it off so it made a fairly neat layer)
  • cheese (Monterey Jack + Cheddar!)
  • chickens (Dipped with a little spice to add flavor)

Assemble the Enchilada Chicken Casserole in a white skillet

Adaptation beyond belief

I am sure there are more than one of you / us wondering: What adjustments can be made to this easy chicken enchilada casserole?

Well … the answer is … as much as you dare to do! I haven’t strayed much from the recipe as it is written because it’s so delicious, but I can’t wait to see what you guys do with this recipe (be nice!).

I have a feeling that green ketchup can easily be substituted for red sauce. The tortilla will likely be replaced by flour.

Chicken for ground beef? Add some cheese and white beans? Yeah! Go for it.

Chicken enchilada casserole in a white skillet with a serving spoon

This dish won’t win any gourmet food awards. And to be honest, it has a fairly strong messy layer.

But it also reinforces the old adage that looks aren’t everything. What it lacks in presentation, it makes up for in flavor and taste.

And you honestly can’t get over the speed that it comes together. I think he will be a star Eat a meal And while I didn’t try to freeze it or make it early on, I think it would score high in those areas as well.

Oh man, I love a delicious and easy weekend dinner. This casserole makes me very, very happy (and the leftovers are so delicious – even cold straight out of the fridge; I hope we stay friends).

A bite of chicken enchilada casserole on a fork on a white plate

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two years ago: Best Swig Sugar Cookies {Copycat Recipe}
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Six years ago: Lentil soup and sausage curry with roasted almonds
Seven years ago: Classic Creme Brulee
Eight years ago: Classic Coleslaw
Nine years ago: Coconut Tres Leches Hot Chocolate. Coconut hot chocolate
Ten years ago: Heath bar cookies

8 servings

Preparation time:
20 minutes

Cooking time:
55 minutes

extra time:
15 minutes

Total time:
1 hour 30 minutes

A piece of chicken enchilada casserole


  • 20 oz green enchilada sauce

  • 12 oz green sauce

  • 3-4 cups cooked chicken, grated or chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • Salt 1/2 tsp

  • 1/4 teaspoon black pepper

  • 12-14 white or yellow corn tortillas, cut in half

  • 2 cups shredded Monterey Jack cheese

  • 1 cup grated cheddar cheese

  • Freshly chopped coriander


  1. Preheat the oven to 350 degrees Fahrenheit, grease a 9 x 13-inch skillet with a little cooking spray. Sit aside.
  2. Whisk together the enchiladas and green chutney.
  3. My chicken heart with garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
  4. Spread a third of the sauce on the bottom of the prepared pan. Layer eight halves of the tortilla across the sauce (see photos in the post for a visual image). Sprinkle a third of the cheese over the tortilla, followed by half of the chicken. Sprinkle it with a third of the sauce.
  5. Add eight more halves of the tortilla, one-third of the cheese, the last half of the chicken, 8-9 other halves of the tortilla, 1/3 of the cheese and the rest of the sauce.
  6. Cover with greased paper and bake for 35-40 minutes. Uncover and bake for another 10-15 minutes, until the bubbles are soft. Sprinkle with chopped cilantro. Let it rest for 10-15 minutes (it will harden and less runny when it relaxes) before serving.


sauce: You can use all of the enchilada sauce if you want (omit the green sauce and increase the amount of green enchilada sauce by 10-12 oz).

moving forward: The casserole can be collected and refrigerated for up to 8 hours (the tortilla will be more softened than it was baked right away).

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As a member of Amazon and a member of other affiliate programs, I earn from eligible purchases.

Recipe source: Inspired by a recipe sent to me by a reader, Kelsie A. (Thanks, Kelsie!)

Posted on March 16, 2021 by Mel

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