Chicken Enchilada Casserole

Chicken Enchilada Casserole


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Warm and creamy, chicken enchiladas are one of my favorite foods. Whether it’s for a late brunch or past midnight on my way home from being out, I just can’t get enough of it! Here’s a really easy recipe that makes chicken enchilada feasting possible anytime of the day in the comfort of your own home!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 4 large tortillas
  • 1 pound of cooked chicken breast, shredded
  • 2 + 1 cups of Mexican blend cheese, shredded
  • 1 can of enchilada sauce (14 oz.)
  • handful of freshly chopped cilantro leaves
  • salt and pepper, to taste

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Preheat oven to 400 degrees Fahrenheit.
Spread a spoonful or two of the enchilada sauce onto the bottom of a greased baking dish.
In a bowl, combine the shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce and salt and pepper. Lay out a tortilla on a flat surface and fill it with the chicken mixture. Roll and place into baking dish. Repeat for the rest.
Pour the rest of the enchilada sauce on top of the rolled tortillas in the dish and top with the leftover 1 cup of cheese. Bake for 20 minutes.
Let cool for a few minutes. Garnish with cilantro and serve!

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