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Chicken Enchilada Casserole

Chicken Cheese Tortilla Casserole
Yield:   4-6 servings
Cook Time:   35-45 minutes
Tips:  May be made with white or dark chicken meat, or a combination of both. May also be made with turkey.
Suggestion:   Delicious served with a dollop of sour cream and a leafy green salad.
Every so often, an amazingly quick and easy chicken casserole recipe with great flavor comes along. This Chicken Enchilada Casserole is clearly one of these quick and easy casserole dishes, and will not disappoint! This delicious cheesy chicken casserole recipe features layers of corn tortillas, shredded or cubed chicken, grated cheddar cheese and green enchilada sauce. The photo above shows this enchilada casserole dish made with shredded boneless, skinless chicken breasts,
though dark chicken meat or a combination of both light and dark meat can be used. In fact, this casserole dish can be made with turkey as well, which comes in handy after Thanksgiving as a Thanksgiving leftover casserole! If you have boneless, skinless chicken breasts handy, you can simply cook them in a skillet with a little oil (about 7 minutes per side). After the breasts are cooked, simply shred or cut them into bite-size pieces. (Tips: Shredded chicken tends to produce more tender results than cut or cubed chicken. One and a half or two chicken breast halves will usually create enough chicken for this recipe). Alternatively, you can purchase a pre-cooked chicken from the grocery store and simply shred or cut the meat into bite-size pieces. Once the casserole bakes, the top crust (which consists of a final layer of corn tortillas, enchilada sauce and cheddar cheese) turns golden and crispy, and the green enchilada sauce bubbles and oozes up through the top. This cheesy Chicken Enchilada Casserole will please all ages, and is extra delicious with a dollop of sour cream served on the side!



  • 12 corn tortillas, cut in half
  • 2-3 cups cooked and shredded or cubed chicken (or turkey)
  • 8 oz. cheddar cheese, grated
  • 1 19-oz. can green enchilada sauce


Spray the bottom of a 9x9-inch casserole dish with non-stick cooking spray. Preheat oven to 350° F.

Lne prepared casserole dish with 4 tortilla halves. Spread half of the shredded (or cubed) chicken over the tortillas. Sprinkle evenly with one-third of the grated cheese, then top with one-third of the sauce. Repeat process to form a second layer. Top with an additional layer of tortillas, the last third of the sauce and the last third of the cheese.

Bake for 35-45 minutes, or until heated completely through. Serve immediately.

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