This casserole is the kind of weeknight dinner that makes everyone linger at the table. It’s creamy, cheesy, and loaded with tender chicken, all tucked into soft tortillas and baked until bubbly. The sauce wraps everything in a cozy hug without being heavy, and the layers make it feel extra special.
You can prep it ahead, bake it when you’re ready, and count on clean plates. If you love enchiladas but don’t want to roll a dozen, this is your shortcut to the same comfort.
Why This Recipe Works
- Layered instead of rolled: You get all the flavors of enchiladas without the fuss. It’s faster, neater, and perfect for feeding a crowd.
- Creamy, not gloopy: A mix of sour cream and a light cream sauce keeps the texture silky without weighing it down.
- Shredded rotisserie chicken: Saves time and adds deep, savory flavor with minimal effort.
- Cheese in two layers: Some melts into the sauce; the rest forms a golden, bubbly top.
- Flexible ingredients: Swap tortillas, adjust heat, and add veggies without messing up the balance.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or poached)
- 10–12 small corn tortillas (or 8 flour tortillas, soft taco size)
- 2 cups shredded Monterey Jack cheese (or a Mexican blend), divided
- 1 cup sour cream (or Greek yogurt)
- 1 (10-ounce) can mild green enchilada sauce (or salsa verde)
- 1 (10.5-ounce) can condensed cream of chicken soup (or homemade cream sauce; see note below)
- 1 small onion, finely diced
- 1 (4-ounce) can diced green chiles (mild or hot)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (only if making homemade cream sauce)
- 1 cup low-sodium chicken broth (only if making homemade cream sauce)
- Optional toppings: chopped cilantro, sliced green onions, diced tomatoes, lime wedges, jalapeño slices
Note: For a from-scratch cream sauce, skip the condensed soup and use the butter, flour, and broth listed.
See Instructions.
Instructions
- Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Soften the tortillas: Stack and wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. This prevents cracking and helps them absorb sauce.
- Sauté the aromatics: In a skillet over medium heat, cook the diced onion with a drizzle of oil and a pinch of salt for 4–5 minutes until soft.
Stir in diced green chiles for 1 minute. Remove from heat.
- Make the sauce (easy version): In a bowl, whisk together cream of chicken soup, sour cream, and green enchilada sauce until smooth. Stir in cumin, chili powder, garlic powder, salt, and pepper.
- Or make it from scratch (optional): Melt 2 tablespoons butter in the skillet over medium heat.
Whisk in 2 tablespoons flour; cook 1 minute. Slowly whisk in 1 cup chicken broth and simmer until thickened, 2–3 minutes. Off heat, whisk in sour cream and green enchilada sauce, then the spices.
- Combine the filling: In a large bowl, mix the shredded chicken with the sautéed onion and chiles.
Add 1 cup of the sauce and 1 cup of the shredded cheese. Toss to coat; season to taste.
- Layer the casserole: Spread a thin layer of sauce on the bottom of the baking dish. Arrange a layer of tortillas to cover (tear to fit).
Spoon half the chicken mixture over the tortillas. Add a drizzle of sauce. Repeat with another tortilla layer, the remaining chicken, and more sauce.
Finish with a final tortilla layer, the remaining sauce, and the remaining cheese on top.
- Bake: Cover loosely with foil and bake 20 minutes. Uncover and bake another 10–15 minutes until the top is golden and bubbling.
- Rest and garnish: Let it rest 10 minutes so it sets and slices cleanly. Top with cilantro, green onions, or a squeeze of lime.
- Serve: Cut into squares and serve with a simple salad, rice and beans, or roasted corn.
Keeping It Fresh
- Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate.
Add 5–10 minutes to the bake time if starting cold.
- Store: Refrigerate leftovers in an airtight container for up to 4 days. The flavors get even better by day two.
- Freeze: Wrap tightly and freeze unbaked for up to 2 months. Thaw overnight in the fridge, then bake.
Baked leftovers also freeze well; reheat covered at 350°F.
- Reheat: Oven at 350°F, covered, 15–20 minutes, or microwave individual pieces in 60–90 second bursts.
Why This is Good for You
- Protein-packed: Chicken offers lean protein that keeps you full and supports muscle recovery.
- Calcium and real satisfaction: Cheese adds calcium and makes a modest portion feel indulgent, reducing the urge to snack later.
- Room for fiber: Add beans, corn, or sautéed peppers to boost fiber without losing that creamy comfort.
- Customizable balance: Use Greek yogurt for tang and lighter calories, or pick low-sodium broth and sauces to control salt.
What Not to Do
- Don’t skip softening the tortillas: Dry, stiff tortillas will crack and won’t meld into the layers.
- Don’t drown it: Too much sauce makes the casserole soupy. Aim for light coating between layers and a generous top layer.
- Don’t overbake: Overcooking dries the chicken and splits the sauce. Pull it when it’s bubbling and lightly browned.
- Don’t slice immediately: Resting helps the layers set, so it cuts cleanly and holds together.
Variations You Can Try
- Green veggie boost: Add a layer of sautéed spinach, zucchini, or roasted poblanos between the tortillas.
- Bean and corn twist: Stir in 1 cup black beans and 1 cup charred corn to the chicken mixture for extra texture and fiber.
- Spicy kick: Use hot green chiles, add diced pickled jalapeños, or sprinkle with crushed red pepper.
- Different cheeses: Try pepper jack for heat, Oaxaca for stretch, or a blend of cheddar and Monterey Jack.
- Tortilla swap: Use flour tortillas for a softer, more lasagna-like texture, or corn for classic enchilada flavor.
- Rotisserie remix: Sub in leftover turkey or shredded pork; adjust spices to taste.
- Gluten-free: Use corn tortillas and a gluten-free cream soup or homemade sauce with GF flour.
FAQ
Can I use leftover chicken?
Yes.
Any cooked chicken works—grilled, baked, poached, or rotisserie. Just shred it and season to taste so the filling is flavorful.
What if I don’t have green enchilada sauce?
You can use salsa verde. If it’s thin, reduce the sour cream slightly.
Red enchilada sauce also works, but the flavor shifts from tangy to smoky.
How do I make it less rich?
Use Greek yogurt instead of sour cream, reduce cheese by 25%, and add extra veggies or beans for bulk and balance.
Will corn tortillas get soggy?
They soften, but that’s part of the casserole’s charm. Briefly warming them and not overloading the sauce keeps the texture just right.
Can I assemble and freeze in a glass dish?
Yes, but let it thaw in the fridge overnight and come closer to room temp before baking to avoid thermal shock. Or use a metal or disposable foil pan.
How spicy is this?
Mild as written.
Turn up the heat with hot chiles, pepper jack, or a pinch of cayenne, or keep it kid-friendly by staying with mild ingredients.
What sides go well with it?
A crisp green salad with lime vinaigrette, cilantro-lime rice, pinto or black beans, or roasted street corn all pair nicely.
Can I make it dairy-free?
Use a dairy-free sour cream alternative, a plant-based cheese that melts well, and a dairy-free cream soup or homemade sauce with olive oil and broth.
In Conclusion
This Creamy Chicken Enchilada Casserole delivers comfort with smart shortcuts and simple, reliable steps. It’s easy to customize, great for make-ahead nights, and always a crowd-pleaser. Keep a few pantry staples on hand, and this can be your weeknight hero.
Serve it hot, add fresh toppings, and enjoy the kind of dinner that brings everyone to the table.