Are you looking for a delicious and easy meal that’s perfect for any occasion? Look no further than the classic combination of chicken, tortillas, and cheese in the form of a flavorful enchilada casserole! In this article, we’ll be sharing 20 mouth-watering chicken enchilada casserole recipes that are sure to satisfy your cravings. From cheesy and creamy to spicy and smoky, there’s something for everyone on this list.
Whether you’re a busy parent looking for a quick weeknight dinner or a foodie seeking inspiration for your next potluck, these recipes have got you covered. With ingredients like chicken breast, black beans, corn, and quinoa, and toppings like sour cream, lime crema, and tortilla chips, the possibilities are endless.
In this article, we’ll be exploring a variety of twists on the classic recipe, from healthier options to spicy and smoky takes. So grab a glass of milk, get cozy, and let’s dive into these 20 flavorful chicken enchilada casserole recipes!
Cheesy Chicken Enchilada Casserole with Green Chile Sauce
A flavorful and satisfying casserole that combines the best of Mexican cuisine with a rich and creamy cheese sauce. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) green chile enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
3. In a separate saucepan, combine green chile enchilada sauce and shredded cheese. Stir until smooth.
4. In a greased 9×13-inch baking dish, arrange tortillas in a single layer.
5. Spoon cooked chicken over tortillas, followed by green chile sauce mixture.
6. Top with additional cheese and cilantro.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Spicy Chicken Enchilada Casserole with Black Beans
This spicy casserole combines the flavors of Mexico and the comfort of a warm, satisfying meal. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can black beans, drained and rinsed
– 1 can enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 6-8 corn tortillas
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook the onion and jalapeño until softened.
3. Add the cooked chicken, black beans, enchilada sauce, and cumin. Stir to combine.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the casserole by spreading half of the chicken mixture in the bottom of a 9×13-inch baking dish, followed by half of the tortillas, and finally half of the cheese.
6. Repeat the layers, finishing with the remaining cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Creamy Chicken Enchilada Casserole with Sour Cream
A comforting and flavorful casserole that combines the richness of sour cream, the spiciness of enchilada sauce, and the tenderness of chicken. This recipe is perfect for a cozy night in or a family gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 cup sour cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook chicken in a skillet until browned, then set aside.
3. In the same skillet, add enchilada sauce and stir to combine with any remaining chicken juices.
4. In a large mixing bowl, combine cooked chicken, sour cream, and shredded cheese. Mix well.
5. Arrange 2-3 tortillas on the bottom of a 9×13-inch baking dish. Spoon half of the chicken mixture over tortillas, followed by half of the enchilada sauce.
6. Repeat layers, finishing with a layer of tortillas and sour cream on top.
7. Bake for 25-30 minutes or until bubbly and lightly browned.
Cooking Time: 25-30 minutes
Healthy Chicken Enchilada Casserole with Quinoa
This recipe combines the flavors of a classic enchilada casserole with the nutritional benefits of quinoa, making it a nutritious and satisfying meal option. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked quinoa
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 can (10 oz) enchilada sauce
– 1/2 cup shredded reduced-fat cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced onion
– 1 minced garlic clove
– 1/2 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, chicken, enchilada sauce, cheese, cilantro, onion, garlic, and cumin.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until hot and bubbly.
6. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Slow Cooker Chicken Enchilada Casserole with Corn
This hearty casserole combines the flavors of chicken enchiladas with the ease of a slow cooker. Perfect for a busy day, it’s a comforting meal that’s ready when you are.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1 cup frozen corn kernels
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Place chicken, enchilada sauce, and corn in the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in cumin and adjust seasoning as needed.
4. Arrange tortillas on top of the casserole, followed by shredded cheese.
5. Cover and cook an additional 15-20 minutes, until cheese is melted and bubbly.
6. Sprinkle with cilantro and serve hot.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Easy Chicken Enchilada Casserole with Tortilla Chips
Easy Chicken Enchilada Casserole with Tortilla Chips: A twist on traditional enchiladas, this casserole is a flavorful and satisfying meal that’s perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 1 pound cooked chicken breast or thighs, shredded
– 1 can (10 oz) of enchilada sauce
– 6-8 tortilla chips, crushed
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine the chicken, enchilada sauce, crushed tortilla chips, cumin, salt, and pepper. Mix well.
3. In a greased 9×13-inch baking dish, spread half of the chicken mixture. Top with half of the shredded cheese.
4. Repeat layers, finishing with a layer of cheese on top.
5. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Gluten-Free Chicken Enchilada Casserole with Rice
This comforting casserole combines the flavors of Mexico with a gluten-free twist, featuring tender chicken, creamy rice, and spicy enchilada sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (10 oz) enchilada sauce (gluten-free)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. Preheat oven to 350°F.
2. Cook rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add chicken, onion, and garlic; cook until chicken is browned and cooked through.
4. Combine cooked chicken mixture with cooked rice, enchilada sauce, cumin, salt, and pepper in a 9×13 inch baking dish.
5. Top with shredded cheese and cilantro.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Vegetable-Packed Chicken Enchilada Casserole
This mouthwatering casserole is a perfect blend of flavors and textures, packed with sautéed vegetables, shredded chicken, and melted cheese. It’s an ideal one-dish meal for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 2 cups mixed vegetables (bell peppers, onions, zucchini, mushrooms)
– 1 can (10 oz) enchilada sauce
– 1 can (16 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mixed vegetables until tender.
3. In a separate bowl, combine cooked chicken, enchilada sauce, black beans, corn kernels, and shredded cheese.
4. Arrange tortillas in a 9×13-inch baking dish.
5. Spoon the chicken-vegetable mixture over tortillas, followed by the sautéed vegetables.
6. Top with additional shredded cheese and cilantro.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Zesty Chicken Enchilada Casserole with Lime Crema
A flavorful twist on traditional enchiladas, this casserole combines juicy chicken, tangy lime crema, and spicy peppers for a fiesta in your mouth.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) of enchilada sauce
– 1/2 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken in a skillet with cumin, smoked paprika, and cayenne pepper until browned and cooked through.
3. In a separate bowl, mix sour cream and lime juice.
4. Assemble the casserole by spreading enchilada sauce on the bottom of a 9×13 inch baking dish, followed by layers of chicken, tortillas, and cheese.
5. Top with lime crema and bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Layered Chicken Enchilada Casserole with Red Sauce
This hearty casserole combines the flavors of Mexico with the comfort of a classic layered dish, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a 9×13-inch baking dish, spread half of the enchilada sauce on the bottom.
3. Arrange 4 tortillas on top of the sauce, overlapping slightly.
4. Sprinkle with half of the chicken, cheese, and cilantro.
5. Repeat layers: sauce, tortillas, chicken mixture, and finally, cheese.
6. Cover dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Southwest Chicken Enchilada Casserole with Avocado
A flavorful and satisfying casserole that combines the bold flavors of the Southwest with the creaminess of avocado. This recipe is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 ripe avocado, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook chicken in a skillet until browned and cooked through.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble the casserole by spreading half of the enchilada sauce in the bottom of a 9×13-inch baking dish, followed by half of the chicken, half of the tortillas, and half of the cheese.
5. Repeat layers and top with avocado slices.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
One-Pot Chicken Enchilada Casserole with Rotel
This hearty casserole combines the flavors of chicken, cheese, and spicy Rotel tomatoes for a comforting, one-pot meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10.5 oz) Rotel diced tomatoes with green chilies
– 1 can (14.5 oz) red enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
Instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven or oven-safe pot, combine chicken, Rotel tomatoes, enchilada sauce, cumin, paprika, salt, and pepper. Stir until combined.
3. Arrange tortillas on top of the chicken mixture.
4. Sprinkle both cheeses evenly over the tortillas.
5. Bake for 35-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Low-Carb Chicken Enchilada Casserole with Cauliflower Rice
This casserole combines the flavors of traditional enchiladas with a low-carb twist, using cauliflower rice instead of tortillas. A perfect option for a quick and easy dinner that’s also healthy and delicious!
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2 cups cauliflower rice (see notes)
– 1 can enchilada sauce (low-carb or homemade)
– 1 cup shredded cheddar cheese (divided)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, cauliflower rice, enchilada sauce, and 1/2 cup cheddar cheese. Mix well.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Top with remaining cheddar cheese and chopped cilantro.
5. Drizzle olive oil over the top.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Smoky Chicken Enchilada Casserole with Chipotle
Smoky Chicken Enchilada Casserole with Chipotle: A spicy twist on traditional enchiladas, this casserole combines the flavors of smoky chicken, chipotle peppers, and creamy cheese.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 can (10 oz) enchilada sauce
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 6-8 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped chipotle peppers and cook for 1-2 minutes.
3. Add the cooked chicken, enchilada sauce, and salt and pepper to taste. Stir to combine.
4. Arrange 2-3 tortillas on the bottom of a 9×13-inch baking dish. Spoon the chicken mixture over the tortillas, followed by half of the cheese (cheddar and Monterey Jack).
5. Repeat the layers, ending with the remaining cheese on top.
6. Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Family-Style Chicken Enchilada Casserole with Cheese
This hearty casserole combines the flavors of chicken enchiladas with a creamy, cheesy twist, perfect for family gatherings and potlucks. With minimal prep time and easy assembly, this recipe is a crowd-pleaser.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 can (10.5 oz) of enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook chicken until browned and cooked through.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish.
4. Spread half of the enchilada sauce over the tortillas, followed by the cooked chicken and remaining tortillas.
5. Sprinkle cheese evenly over the top.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Quick Chicken Enchilada Casserole with Canned Sauce
A delicious and easy-to-make casserole that combines the flavors of chicken, enchilada sauce, and melted cheese. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tsp cumin
– Salt and pepper to taste
– Optional: chopped onions, bell peppers, or olives for added flavor
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken until browned and cooked through.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble the casserole by placing half of the tortillas in the bottom of a 9×13-inch baking dish, followed by half of the chicken, and half of the enchilada sauce. Repeat layers.
5. Top with cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Festive Chicken Enchilada Casserole with Pico de Gallo
Add a touch of festive flair to your holiday gatherings with this flavorful and easy-to-make casserole. Tender chicken, creamy enchilada sauce, and crunchy tortilla chips come together in perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (10 oz) enchilada sauce
– 1/2 cup cream cheese, softened
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1 cup crushed tortilla chips
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine chicken, enchilada sauce, cream cheese, and cilantro; mix well.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish.
4. Pour chicken mixture over tortillas, followed by shredded cheese and crushed chips.
5. Bake for 25-30 minutes or until hot and bubbly.
Pico de Gallo (optional):
– Combine 1 cup diced fresh tomatoes, 1/2 cup diced red onion, 1 jalapeño pepper, seeded and finely chopped, 1 tablespoon lime juice, salt, and pepper in a bowl. Mix well.
– Serve alongside the casserole for an added burst of flavor.
Tangy Chicken Enchilada Casserole with Salsa Verde
Elevate your casserole game with this bold and tangy twist on a classic. This hearty dish combines the flavors of chicken, enchiladas, and salsa verde for a crowd-pleasing meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) enchilada sauce
– 1 cup Salsa Verde (homemade or store-bought)
– 6 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken in a skillet until browned; set aside.
3. In the same skillet, add enchilada sauce and bring to a simmer.
4. Arrange tortillas in a single layer in a 9×13-inch baking dish.
5. Spoon cooked chicken over tortillas, followed by Salsa Verde and cheese.
6. Top with additional cilantro and cumin.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Baked Chicken Enchilada Casserole with Jalapeños
This creamy, cheesy casserole combines the flavors of chicken enchiladas with a spicy kick from jalapeños. A perfect comfort food for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) cream of chicken soup
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 4-6 jalapeños, sliced
– 8-10 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine chicken, cream of chicken soup, and shredded cheese. Mix well.
3. Arrange half of the tortillas in the bottom of a 9×13-inch baking dish.
4. Add the chicken mixture, followed by the jalapeños and remaining tortillas.
5. Drizzle with olive oil and sprinkle with cilantro.
6. Bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Comforting Chicken Enchilada Casserole with Cream Cheese
Comforting Chicken Enchilada Casserole with Cream Cheese Recipe
A rich and satisfying casserole that combines the flavors of chicken, cream cheese, and enchiladas for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 8 oz cream cheese, softened
– 1 can (10.5 oz) of condensed cream of chicken soup
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, cream cheese, soup, onion, bell pepper, and jalapeño. Mix well.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon the chicken mixture over the tortillas.
5. Top with shredded cheddar cheese.
6. Bake for 30-35 minutes or until the casserole is hot and bubbly.
7. Garnish with cilantro, if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful chicken enchilada casserole recipes! From classic cheesy options to bold and zesty twists, there’s something for everyone. Try Cheesy Chicken Enchilada Casserole with Green Chile Sauce, Spicy Chicken Enchilada Casserole with Black Beans, or Creamy Chicken Enchilada Casserole with Sour Cream. Or, go for a healthier option like Healthy Chicken Enchilada Casserole with Quinoa. With so many variations, you’ll never get bored of this crowd-pleasing dish.
