Dinner · Mexican

Chicken Enchilada Casserole

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 23, 2026

This is the no-fuss enchilada dinner you make when you want big flavor without rolling a single tortilla. The chicken simmers right in the enchilada sauce (no extra water needed), then everything gets layered like lasagna and baked until bubbly. Four ingredients, one cozy pan, dinner sorted.

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Chicken Enchilada Casserole

Why you'll love this

  • Just four ingredients and one baking dish.
  • No rolling tortillas, you layer it like lasagna.
  • The chicken cooks right in the sauce for max flavor.
  • Great for feeding a family on a busy night.

EveryDayMeal recipe

Chicken Enchilada Casserole

Prep
10m
Cook
45m
Total
55m
Serves
4
Level
Easy

Ingredients

  • one 14 oz jar enchilada sauce
  • 3 cups shredded Monterey Jack cheese
  • 6 corn tortillas
  • 2 boneless skinless chicken breasts

Equipment

  • Small pot with lid
  • Baking dish
  • Two forks
  • Measuring cups

Instructions

  1. Cut each chicken breast into about 3 chunks so they cook faster and more evenly, then place them in a small pot.
  2. Pour the enchilada sauce over the chicken, cover, and cook on low to medium heat until the chicken is cooked through, about 20 minutes. Skip the water, the sauce does all the work. Stir now and then so nothing sticks to the bottom.
  3. Lift the chicken out of the pot and shred it with two forks, leaving the sauce behind in the pot for layering.
  4. Preheat your oven to 375 F so it is hot and ready when the casserole is assembled.
  5. Spread about 1/4 cup of the reserved sauce across the bottom of a baking dish to keep the tortillas from sticking. A longer dish works well so 2 tortillas lie flat side by side.
  6. Lay down 2 tortillas, then top with 1/3 of the shredded chicken, 1/3 of the remaining sauce, and 1/3 of the cheese. Repeat the layers two more times, ending with cheese on top.
  7. Bake uncovered for 20 to 30 minutes, until the casserole is bubbling at the edges and the cheese on top has melted and started to turn golden.
  8. Let it rest a few minutes so the layers set, then serve warm.

Tips from the kitchen

  • Simmer the chicken gently so it stays tender. A hard boil can dry it out before the 20 minutes are up.
  • Use a longer, shallow baking dish if you have one so the tortillas lie flat and every layer gets sauce.
  • Shred the cheese yourself if you can. Pre-shredded bags have anti-caking coating that keeps it from melting as smoothly.

Estimated nutrition per serving: 490 cal · 38g protein · 22g carbs · 28g fat

Make it your own

  • Swap in rotisserie chicken and skip the simmering step, just warm the meat in the sauce.
  • Use a mix of Monterey Jack and sharp cheddar for a bolder, tangier top.
  • Add a layer of black beans or corn between the tortillas for extra heft.

Storing & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat individual portions in the microwave, or cover with foil and warm the whole dish at 350 F for about 15 minutes. You can assemble it a day ahead and bake it straight from the fridge, adding a few extra minutes.

Good to know

Can I use flour tortillas instead of corn?
Yes, though corn tortillas hold up better and give that classic enchilada flavor. Flour will be softer and a bit more bread-like in the layers.
Do I need to add water when cooking the chicken?
No. The enchilada sauce provides all the liquid the chicken needs. Just stir occasionally so it does not stick.
Can I make this spicier?
Absolutely. Use a hot enchilada sauce, add a diced jalapeno to the chicken, or sprinkle crushed red pepper between the layers.
What should I serve with it?
A simple side of rice, refried beans, or a crisp green salad rounds it out nicely. Top with sour cream, avocado, or fresh cilantro.

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