CHICKEN ENCHILADA CASSEROLE

Layered Chicken Enchilada Casserole made easy by layering tortillas with a creamy, flavorful chicken mixture & cheese! Simple chicken enchiladas dinner that’s perfect for busy weeknights!

Making these chicken verde enchiladas is so simple, once the sauce is made the layering process goes quickly and you will be on your way to enjoying an amazing meal. Layered chicken enchilada Casserole is nice and filling too, they are great when you need to feed a crowd!

Layered Chicken Enchilada Casserole

Creating this meal is a lot like layering a lasagna, except a lot easier and less messy. Whenever I make this dish it gets devoured within minutes, it is SO yummy! This recipe takes what we love above chicken enchiladas, puts it in casserole form and layered like lasagna. I like making these layered enchiladas because they are so much easier to serve, just slice and scoop out of the pan. I always struggle with regular rolled enchiladas, sometimes they fall apart as I’m serving them and it makes a big mess. This casserole layered recipe is a happy compromise, all the amazing flavor and and less work! 

Chicken Enchilada Ingredients

Chicken: You will need 4-5 chicken breasts, cooked and shredded. You can season lightly with salt and pepper while baking.

Cream of chicken: Adding in 2 10.5-ounce cans of cream of chicken for great flavor and consistency for the casserole.

Sour cream: Use 3 cups of sour cream to give the sauce a nice creamy texture.

Chili verde salsa: You need 1 16-ounce jar of chili verde salsa to amazing flavor and a kick of spice! 

Garlic: Add in 1/2 tbsp of minced garlic for extra great flavor for this amazing casserole.

Salt and Pepper: Depending on your taste, add in some salt and pepper for extra seasoning. A 1/2 teaspoon of each would be great, a little more if you want to.

Corn tortillas: Each layer includes 6 tortillas, you need 18 total corn tortillas for this dish.

Cheddar cheese: You will need 4 cups of shredded cheddar cheese for an extra delicious and cheesy casserole. 

How to make Layered Chicken Enchiladas

Prep

Start by preheating the oven to 350 degrees F.

The chicken needs to be cooked before assembling the casserole, you can accomplish this many different ways. If you want to plan ahead, put the chicken in the crockpot earlier in the day and it will be ready when you need it. Or you can buy a rotisserie chicken from the store to make this recipe even easier. You can also bake it in the oven too. 

Assembly

Using a large bowl, combine the cream of chicken, sour cream, chili verde salsa, garlic, salt and pepper together.

In a 9 x 13 baking dish, spread some of the verde mixture on the bottom of the dish. 

Then, layer 6 tortillas on top of the mixture, they will overlap which is what you want. 

Next, spread more mixture on the top of the tortillas. 

After that, sprinkle about 1/3 of the shredded chicken on top of mixture and tortillas.

Spread another thin layer of the verde salsa mixture over the chicken.

Then, sprinkle 1 cup of cheddar cheese on top.

That is one complete layer. Repeat twice.

Place another 6 tortillas on top of the cheese, cover with verde mixture, then chicken, more mixture and cheese on top. 

Last layer, 6 tortillas on top again, spread verde mix, add chicken, remaining verde sauce and top with cheese.

Bake

Then place the enchiladas in the preheated oven for 30-45 mins, until cooked/warmed through. Let cool for 5 mins before serving.

If desired, top with diced green chile peppers and a dollop of sour cream. 

Slice, serve and enjoy! 

Best side dishes to serve with Layered Verde Chicken Enchiladas

To complete your meal you will need some tasty sides to serve with this amazing dish. You can go with a very simple side of chips and salsa, maybe even add some homemade guacamole too. Yum! Or you can make a yummy bean dip, try this green chile bean dip! Or add a vegetable side with this delightful cream corned casserole. For a bit more hearty side dish, give this easy Spanish rice a try! 

Layered Chicken Enchilada Casserole

Layered Chicken Enchiladas are a delicious and filling meal perfect for busy weeknights. These sour cream chicken enchiladas are an incredible blend of chicken, salsa verde and ooey-gooey cheese!

4 from 1 vote

Print Pin Rate

Course: dinner, Main Course

Cuisine: American, Mexican

Keyword: Layered Chicken Enchiladas

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 12

Calories: 502kcal

Author: Jessica & Nellie

Ingredients

• 4-5 Chicken breasts cooked and shredded
• 21 oz cream of chicken soup two 10.5 oz cans
• 3 cups Sour cream
• 16 oz salsa verde
• ½ tbsp Minced garlic
• Salt and Pepper to your taste
• 18 Corn tortillas
• 4 cups Cheddar cheese

Instructions

• Start by preheating the oven to 350 degrees F.
• The chicken needs to be cooked before assembling the casserole, you can accomplish this many different ways. If you want to plan ahead, put the chicken in the crockpot earlier in the day and it will be ready when you need it. Or you can buy a rotisserie chicken from the store to make this recipe even easier. You can also bake it in the oven too.
• Using a large bowl, combine the cream of chicken, sour cream, chili verde salsa, garlic, salt and pepper together.
• In a 9 x 13 baking dish, spread some of the verde mixture on the bottom of the dish.
• Then, layer 6 tortillas on top of the salsa; they will overlap which is good!
• Next, spread more creamy salsa mixture on the top of the tortillas.
• After that, sprinkle about 1/3 of the shredded chicken on top of mixture and tortillas.
• Spread another thin layer of the creamy salsa mixture over the chicken.
• Then, sprinkle 1 cup of cheddar cheese on top.
• That is one complete layer. Repeat twice. (Place another 6 tortillas on top of the cheese, cover with salsa mixture, then chicken, more creamy and cheese on top.)
• Bake for 30-45 mins, until cooked/warmed through. Let cool for 5 mins before serving. If desired, top with pico de gallo and a dollop of sour cream. Enjoy!

Notes

Layered Chicken Enchiladas are an easy meal to make on a busy weeknight. Give them a try today and see just how delicious they are!

Nutrition

Calories: 502kcal | Carbohydrates: 27g | Protein: 30g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 989mg | Potassium: 556mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1086IU | Vitamin C: 3mg | Calcium: 368mg | Iron: 1mg

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How long is enchilada casserole good for?

You can keep this layered enchilada casserole stored in an airtight container in the fridge for up to 5 days. Reheat your servings in the oven or microwave until warmed through before eating.

Can I freeze left over enchilada casserole?

Yes, this dish can be frozen for up to 3 months if you want an easy future dinner meal idea. Simply make and bake as directed and then let it cool completely before storing it in an airtight container. You can also simply store serving-sized leftovers to make smaller meals if desired.

If you enjoyed this casserole, try some of our other favorites!

• CHEESY BAKED EGG CASSEROLE
• BUFFALO CHICKEN TATERTOT CASSEROLE
• CHEESY POTATO CASSEROLE
• HASH BROWN BREAKFAST CASSEROLE
• CHICKEN BROCCOLI CASSEROLE
• CHEESY WILD RICE CASSEROLE
• HOLIDAY HAM & CHEESE BREAKFAST CASSEROLE
• CHICKEN TORTILLA CHIP CASSEROLE
• CINNAMON ROLL FRENCH TOAST CASSEROLE

Layered Chicken Enchiladas are an appetizing and filling meal that is great for busy weeknights. These sour cream chicken enchiladas are an amazing blend of chicken, salsa verde and ooey-gooey cheese!