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Close up looking down on a baking dish with Chicken Enchilada Casserole.
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Chicken Enchilada Casserole

Chicken Enchilada Casserole is an easy layered dinner made with shredded chicken, southwestern corn, cheese, enchilada sauce, tortillas and seasoning!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 524kcal
Author Brandie Skibinski

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 9x13-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.
    Enchilada sauce on the bottom of a baking dish.
  • 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.
    Tortillas covered in enchilada sauce in a dish.
  • Spread out ½ of the chicken mixture on top.
    Shredded chicken on top of enchilada sauce and tortillas.
  • Again, take 6 of the tortillas, dip them in enchilada sauce, and add on top.
    Corn tortillas on top of chicken and enchilada sauce in a baking dish.
  • Spread out the remaining chicken mixture.
    Layers of chicken, tortillas, and enchilada sauce in a baking dish.
  • Smooth out the remaining enchilada sauce over the chicken.
    Enchilada sauce on top of chicken and tortillas in layers.
  • Top with the remaining 2 cups of shredded cheese.
    Shredded cheese on top of an unbaked casserole.
  • Bake, uncovered, for 25-30 minutes until bubbly.
    fully baked chicken enchilada casserole with melted cheese.
  • Let stand for 5-10 minutes to set up before serving.
    A large serving of Chicken Enchilada Casserole.

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

Calories: 524kcal | Carbohydrates: 39g | Protein: 35g | Fat: 27g | Sodium: 1438mg | Fiber: 6g | Sugar: 9g
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