If you grew up in the South, you probably know casseroles are more than just dinner — they’re comfort in a dish.
This chicken enchilada casserole is one of those recipes that makes you feel instantly at home. It’s creamy, cheesy, full of tender chicken, and layered with tortillas that soak up every bit of flavor.
It’s not fancy — just honest, simple, good food that always disappears fast.
Why You’ll Love It
This chicken enchilada casserole takes everything you love about enchiladas and makes it easier. No rolling tortillas, no mess — just simple layers of goodness baked to perfection.
It’s hearty, cheesy, and satisfying. The tortillas soften in the sauce, the chicken stays juicy, and the flavor only gets better the next day.
It’s perfect for busy weeknights, potlucks, or when you just need a meal that feels like a hug.
Ingredients (Serves 6–8)
- 3 cups cooked, shredded chicken (rotisserie works great)
- 10 corn tortillas (or flour if you prefer)
- 1 medium onion, diced
- 2 cups shredded cheddar or Mexican blend cheese (plus more for topping)
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) cream of chicken soup
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Fresh cilantro, for garnish (optional)
Optional add-ins:
- 1 cup cooked rice or black beans for a heartier casserole
- 1 can green chiles for a little spice
Cook the Base
In a skillet, warm the olive oil or butter over medium heat. Add the diced onion and cook until soft and fragrant — about 3 minutes.
In a large bowl, combine the shredded chicken, cooked onion, enchilada sauce, cream of chicken soup, sour cream, chili powder, cumin, and garlic powder. Stir until everything is well mixed and creamy.
Taste the mixture — this is your flavor base. Adjust with a bit of salt or pepper if needed.
The combination of soup, sauce, and spices gives that rich, cozy flavor without making it too heavy.
Layer It Up
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread a small amount of the chicken mixture on the bottom of the dish — just enough to coat it. This keeps the tortillas from sticking.
Next, lay down a layer of tortillas (about 5, overlapping slightly). Spoon half the chicken mixture over the tortillas and spread it evenly. Sprinkle a generous handful of cheese on top.
Repeat with another layer of tortillas, the remaining chicken mixture, and more cheese.
That last layer of cheese will bake up golden and bubbly — the kind that makes everyone rush for the first slice.
Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10–15 minutes, until the cheese is melted and the edges are slightly crispy.
When it’s done, let it rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.
The smell of that warm enchilada sauce and melted cheese is pure comfort.
Why This Recipe Works
This recipe works because it’s simple but balanced. The cream of chicken soup adds body to the sauce, while the sour cream keeps it tangy and smooth.
Using corn tortillas gives it that classic enchilada texture — soft but slightly chewy, soaking up the sauce without falling apart.
It’s the kind of meal that feels home-cooked but doesn’t take all day.
Tips for Success
- Use pre-cooked chicken. Rotisserie chicken saves time and adds flavor.
- Don’t skip the rest time. Letting it sit helps the sauce soak in and the layers stay firm.
- Add heat if you like. A pinch of cayenne or diced jalapeños gives a kick without overpowering.
- Mix up the cheese. Monterey Jack melts beautifully and gives a creamy stretch.
- Freeze it for later. Assemble, wrap tightly, and freeze up to 2 months — perfect for make-ahead meals.
Easy Variations
- Green Enchilada Casserole: Swap the red sauce for green and use pepper jack cheese.
- Loaded Tex-Mex Version: Add black beans, corn, and rice to stretch it further.
- Creamy Ranch Twist: Mix in a tablespoon of ranch seasoning for a unique flavor.
- Vegetarian Option: Replace chicken with roasted vegetables or beans.
Each version keeps that same Southern comfort but adds its own little spin.
Storing and Reheating
This casserole keeps well in the fridge for up to 4 days. Cover it tightly with foil or transfer leftovers to an airtight container.
To reheat, bake at 325°F until warmed through, or microwave individual portions for 1–2 minutes.
It also freezes perfectly — wrap slices individually and thaw in the fridge overnight before reheating.
Serving Ideas
Serve this casserole with a side of Spanish rice, refried beans, or a simple salad. Add a sprinkle of chopped cilantro or a dollop of sour cream on top before serving.
It’s also amazing with tortilla chips on the side to scoop up every last bit of sauce.
Final Thoughts
This chicken enchilada casserole is proof that simple food can be extraordinary. It’s rich, creamy, and full of flavor — the kind of dish that reminds you of Sunday dinners, family gatherings, and home-cooked meals that bring everyone together.
You don’t need a special occasion to make it — just a little time and a good appetite. Once you’ve tried it, you’ll understand why it’s a classic in so many Southern kitchens.
Can I Make It Ahead of Time?
Yes! Assemble the casserole up to a day in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes and bake as usual.
Can I Use Flour Tortillas Instead of Corn?
You can. Flour tortillas make a softer, more bread-like casserole, while corn tortillas give that traditional flavor and texture. It’s up to your preference — both work beautifully.
